Lauki ka kofta
Lauki ka kofta - Lauki or bottle gourd is a vegetable not liked by many. But if you make a kofta out of this and put it in tomato based gravy, it becomes lip smacking and is loved by all. I learnt this recipe from Bharatz kitchen.
Ingredients
For the kofta
Lauki/Bottle gourd - 1
Besan - 1/2 cup
Green chilli - 2 finely chopped
Coriander leaves - 2 tsp of finely chopped
Ginger - 1 tsp finely chopped
Pepper powder - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 2 tsp
Ghee - 2 tsp
Salt for taste
Oil for frying
For the gravy
Onion - 2 medium
Tomato - 3 medium
Green chilli - 2
Ginger - 1/2 inch
Garlic - 5 to 6
Coriander powder - 2 tbsp
Red chilli powder - 1 tbsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Aamchur powder - 2 tsp
Besan - 1 tbsp
Kasuri methi powder - 1 tbsp
Jeera - 1 tsp
Tej patta - 1
Salt for taste
Oil - 2 tbsp
Hing a pinch
Method
For making kofta - Peel the bottle gourd and grate it using a grater. Squeeze the lauki and collect the juice. Keep it aside.
In a wide mouthed bowl take this grated lauki, and add 1/4 cup besan. Add the chopped green chilli,ginger and coriander leaves. Also add coriander powder, red chilli powder and salt. Add 2 tsp of ghee and 1 tsp of pepper powder.
The pepper powder gives a different taste to the kofta. The ghee helps to retain the moisture content. Add the remaining besan and mix well.
Now in a medium kadai heat the oil. The kofta mix will be resting till the oil heats. To the heated oil, make small balls of kofta and fry in low flame. Let it become golden brown. You can fry in batches. Don't touch the kofta as soon as you put it in oil or they will break.
Making gravy - Make a masala paste by putting tomato, ginger, garlic, green chilli in an blender.
Take a kadai with some oil. Add a Tej patta to it. Also add Jeera and a pinch of hing. When the Jeera splutters add the chopped onions. Saute them till golden brown. Add turmeric powder and saute for a minute. Now add the coriander powder, red chilli powder, aamchur powder and besan. This has to be sauteed for 2 to 3 minutes. The raw smell of besan will go and you can see the mix bubbling. Now add some water and saute again for about 2 minutes.
Now add the ground masala paste. Add salt for taste Allow it to cook in low flame with occasional stirring. The tomatoes have to leave oil. The mix almost becomes dry. Now add the lauki water. Add garam masala powder and kasuri methi powder. Add water to make a mediumly thick gravy. Add roasted Jeera powder as well. Also add the kofta and mix well. Boil it for 2 minutes, add chopped coriander leaves and remove from heat. Serve hot with roti or Jeera rice.
Ingredients
For the kofta
Lauki/Bottle gourd - 1
Besan - 1/2 cup
Green chilli - 2 finely chopped
Coriander leaves - 2 tsp of finely chopped
Ginger - 1 tsp finely chopped
Pepper powder - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 2 tsp
Ghee - 2 tsp
Salt for taste
Oil for frying
For the gravy
Onion - 2 medium
Tomato - 3 medium
Green chilli - 2
Ginger - 1/2 inch
Garlic - 5 to 6
Coriander powder - 2 tbsp
Red chilli powder - 1 tbsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Aamchur powder - 2 tsp
Besan - 1 tbsp
Kasuri methi powder - 1 tbsp
Jeera - 1 tsp
Tej patta - 1
Salt for taste
Oil - 2 tbsp
Hing a pinch
Method
For making kofta - Peel the bottle gourd and grate it using a grater. Squeeze the lauki and collect the juice. Keep it aside.
In a wide mouthed bowl take this grated lauki, and add 1/4 cup besan. Add the chopped green chilli,ginger and coriander leaves. Also add coriander powder, red chilli powder and salt. Add 2 tsp of ghee and 1 tsp of pepper powder.
The pepper powder gives a different taste to the kofta. The ghee helps to retain the moisture content. Add the remaining besan and mix well.
Now in a medium kadai heat the oil. The kofta mix will be resting till the oil heats. To the heated oil, make small balls of kofta and fry in low flame. Let it become golden brown. You can fry in batches. Don't touch the kofta as soon as you put it in oil or they will break.
Making gravy - Make a masala paste by putting tomato, ginger, garlic, green chilli in an blender.
Take a kadai with some oil. Add a Tej patta to it. Also add Jeera and a pinch of hing. When the Jeera splutters add the chopped onions. Saute them till golden brown. Add turmeric powder and saute for a minute. Now add the coriander powder, red chilli powder, aamchur powder and besan. This has to be sauteed for 2 to 3 minutes. The raw smell of besan will go and you can see the mix bubbling. Now add some water and saute again for about 2 minutes.
Now add the ground masala paste. Add salt for taste Allow it to cook in low flame with occasional stirring. The tomatoes have to leave oil. The mix almost becomes dry. Now add the lauki water. Add garam masala powder and kasuri methi powder. Add water to make a mediumly thick gravy. Add roasted Jeera powder as well. Also add the kofta and mix well. Boil it for 2 minutes, add chopped coriander leaves and remove from heat. Serve hot with roti or Jeera rice.
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