Lauki Kofta curry

 

 Ingredients for Kofta

 washed, peeled & grated bottle gourd  1 1/2 cup

besan/ gram flour  5 tbsp

rice flour  2 tbsp

turmeric pdr  1/4 tsp

green chili finely chopped

 ginger-garlic paste  1/2 tbsp

onion finely chopped  2 tbsp

oil for frying

salt to taste

 For gravy

tomatoes  2 

cashews 2 tbsp soaked in warm water for 20 minutes

cumin seeds  1/2 tsp

1/2 tbsp ginger-garlic paste

onion 2 medium finely chopped

1 tsp coriander pdr

1/2 tsp red chili pdr

1/2 tsp garam masala pdr

1/4 tsp turmeric pdr

1/4 cup thick curd- not sour

oil 2 tbsp

water 3/4 cup

salt to taste

 

Method for Kofta: 

 Peel and grate lauki. Squeeze out the water completely and keep that water for making gravy.

Take squeezed grated lauki in a large bowl. Add gram flour, rice flour, turmeric powder, ginger-garlic paste, finely chopped green chili, finely chopped onion and salt.

Mix all ingredients well. Mixture should have a thick consistency to make round shaped balls. If it is watery then add 1-2 teaspoons gram flour and mix. Do not keep this mixture idle for long time since lauki releases water over time and it will make mixture soggy and you will not be able to make the kofta balls. 

 Grease your palms with oil and divide mixture into 10 to 12 portions. Take each portion and turn it into round shaped balls. 

 

Heat oil in a frying pan over medium flame for deep frying. When oil is medium hot, add 3-4 balls at a time. Stir occasionally and deep-fry until they turn light golden brown and crisp. Take them out using slotted spoon, drain excess oil and place them over kitchen tissue on a plate.

Method for gravy

Blanch the tomatoes and crush them with cashew nuts to make tomato-cashew puree.

Heat 2-tablespoons oil in saucepan over medium flame. Add cumin seeds and cook until they sizzle, 7-10 seconds. Add ginger-garlic paste and stir-fry for 30-40 seconds. Add chopped onion and stir-fry until it turns light pink in colour.

Add tomato-cashew puree and mix well. Stir-fry for 3-4 minutes.

Add red chili powder, coriander powder, garam masala powder, turmeric powder and salt (add for gravy). Mix well and stir-fry for a minute.

 Add thick curd and mix.

 Stir-fry for a minute.

Add lauki water (kept in step-2) and 1/2-cup water and cook over medium flame for 3-4 minutes. Stir in between occasionally.

Add fried kofta balls to the gravy.

Cook for 5-6 minutes and turn off flame. Transfer it to a serving bowl and garnish with coriander leaves.

 

 

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