LAUKI KE KOFTE

LAUKI KE KOFTE

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INGREDIENTS

For making the koftas:
2 cups grated lauki or ghia/bottle gourd or opo squash
31/2 to 4 tbsp besan/gram flour
¼ tsp garam masala powder
¼ tsp red chili powder/lal mirch powder
1 green chili/hari mirch, finely chopped
salt as required
oil for deep or shallow frying the koftas

For making the masala paste:
2 large tomatoes, roughly chopped
1 medium sized onion, roughly chopped
1 green chili, chopped
1 inch ginger/adrak, chopped
4-5 garlic/lahsun, chopped
2 tbsp broken cashews/kaju

Rest of the ingredients:
1 tsp cumin/jeera
¼ or ½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tsp coriander powder/dhania powder
¼ or ½ tsp punjabi garam masala powder or garam masala powder
1 cup water or as required
1.5 or 2 tbsp oil if using fresh oil
salt as required
sugar as required and optional

INSTRUCTIONS

• rinse and peel the lauki/bottle gourd. grate it.
• squeeze the grated lauki and collect the juice in a bowl or mug. keep the juice aside.
• mix all the ingredients for making the koftas with the grated lauki except oi.
• make small round shaped balls or patties and shallow or deep fry in oil till golden brown. drain on paper tissues.
• blend all the ingredients mentioned under masala paste with little or no water to a smooth paste. don't add too much water as then the whole mixture splutters while frying.
• remove extra oil from the frying pan in which the koftas were fried. keep about 1.5 or 2 tbsp oil.
• heat the oil and first fry the cumin. then add the masala paste.
• fry for 8-10 mins and then add all the spice powders.
• stir and continue to fry the masala paste till it starts leaving oil from the sides.
• add the juice and about 1 cup water to the paste. stir and simmer for 10-12 minutes. lastly add the fried lauki kofta.
• switch off the fire and let them be in the lauki curry for a few minutes.
• garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.

Source: http://www.vegrecipesofindia.com/
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