Lauki Kofta Recipe
The saucy and tangy lauki kofta recipe made from grated bottle guard mixed with gram flour and spices then deep fried in oil. Lastly, cook in a spicy onion and tomato pour until it's a curry texture.
Ingredients
For making kofta
- 1 medium sized bottle gourd
- 5 tbsp gram flour
- 1 tsp fennel seeds powder
- 1 tsp coriander seeds powder
- ¼ tsp red chili powder
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- 1 tsp salt
- Oil for frying
For making Curry
- 2-3 bay leaves
- 1 tsp cumin seeds
- 2 medium-sized onion (grated)
- 3-4 medium-sized tomato puree
- 1 tsp fennel seeds powder
- 1 tsp coriander seeds powder
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- 1 tsp salt
- 2 cups water
- oil
Instructions
- Take a bottle gourd, wash and peel it. Grate it with a grater and remove the excess water from it.
- Add all the spices: gram flour, red chili, turmeric, coriander, and fennel seeds powder, garam masala, and salt.
- Mix all the ingredients well and make small balls from them.
- Take kadai or a pan heat some oil on a medium heat.
- Add small-sized balls one by one to the heated oil. Fry them until they have brown.
- Turn them to the other side with a slotted spoon and wait to its brown texture.
- When they are in brown, remove them with a slotted spoon.
- Place them on kitchen paper towel.
- In the same kadai, heat some oil on medium heat and add bay leaves and cumin seeds to it. Let them sizzle.
- Now add the grated onion to it. Saute until it's golden texture.
- After that add tomato puree to it.
- Season spices: turmeric powder, fennel seeds and coriander powder, red chili, garam masala, and salt.
- When they sautéed, pour 2 cups of water into it. Cover the kadai with a steamer and wait until it comes to a boil.
- When it comes to a boil, then add kofta to it and cook until its curry texture.
- When the kofta absorbs most of the water and has a curry texture, then turn off the flame.
Notes
- To make this curry creamier, add cashew paste along with tomato & onion paste.
- To make kofta, you have to squeeze the water from the bottle gourd. This helps to mix ingredients properly.
- Fry the kofta on medium heat. If you fry them on high, there is a chance of burning.