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Lauki Kofta
Prep Time : 30 mins
Cook Time : 30 mins
Total Time : 1 hr
Ingredients
For making kofta
- 2 cup grated bottle gourd (lauki, dudhi, ghia or opo squash)
- 3.5 to 4 tablespoon gram flour (besan)
- ¼ teaspoon Garam Masala
- ¼ teaspoon red chili powder
- 1 green chili, finely chopped
- salt as required
- oil for deep or shallow frying the koftas
For making masala paste
- 2 large tomatoes, roughly chopped
- 1 medium size onion, roughly chopped
- 1 green chili, chopped
- 1 inch ginger, chopped
- 4 to 5 garlic cloves, chopped
- 2 tablespoon broken cashewnuts
Other ingredients for lauki kofta
- 1 teaspoon cumin seeds
- ¼ or ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon coriander powder (ground coriander)
- ¼ or ½ teaspoon Garam Masala or Punjabi garam masala powder
- 1 cup water or as required
- 1.5 or 2 tablespoon oil – if using fresh oil
- salt as required
- sugar as required (optional)
Instructions
Making lauki kofta
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Rinse and peel the lauki (bottle gourd). Grate it.
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Squeeze the grated lauki and collect the juice in a bowl or mug. Keep the juice aside.
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Mix all the ingredients, except oil, for making the koftas with the grated lauki.
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Make small round shaped balls or patties.
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Heat oil in a kadai or frying pan. Fry the lauki koftas in oil, till they are evenly golden browned from all sides.
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Drain the fried kofta on tissues so that the extra oil is absorbed.
Making masala paste
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Blend all the ingredients mentioned under ‘masala paste’ with little or no water to a smooth paste.
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Don’t add too much water as then the mixture splutters while frying.
Making lauki kofta gravy
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Remove extra oil from the frying pan in which the koftas were fried. Keep about 1.5 or 2 tablespoons oil.
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Heat the oil and fry the cumin seeds first. Then, add the masala paste.
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Fry for 8 to10 minutes and then add all the spice powders.
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Stir and continue to fry the masala paste till it starts leaving oil from the sides.
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Add the lauki juice and about 1 cup water to the paste.
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Stir and simmer for 10 to 12 minutes. Lastly, add the fried koftas.
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Switch off the heat and let the koftas be in the gravy for a few minutes.
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Garnish with coriander leaves and serve Lauki Kofta hot with rotis, naan or jeera rice.