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Lauki (Bottlegourd) Kofta Curry

Lauki Kofta Curry
When we talk about Koftas, I am sure most of us love Malai Kofta Curry made of paneer/cottage cheese.  I love it too.  But preparing koftas of vegetables like bottlegourd, makes me feel less guilty.  And these koftas are equally delicious.

Ingredients:
Bottlegourd/Lauki/Doodhi (Grated) - about 4 cups
Chickpea Flour/Gram Flour/Besan - about 1/2 cup
Coriander/Dhania Powder - 1 tsp
Cumin/Jeera Powder - 1 tsp
Green Chilli Paste - 1/2 tsp
Ginger Garlic Paste - 2 tsp
Coriander/Cilantro Leaves - few sprigs
Onion - 1 medium
Tomatoes - 2 medium
Dry Red Chillies (Byadagi variety) - 5
Chat Masala - 1 tsp
Garam Masala - 1/2 tsp
Yogurt/Curd/Dahi - 1 cup
Salt
Oil

How to cook Lauki Kofta Curry:
Preparing Bottlegourd Koftas:
  • Peel the bottlegourd skin and discard the seeds.  Squeeze out the excess water of grated bottlegourd.  Save this water for the gravy/sauce.
  • In a mixing bowl, add bottlegourd, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp ginger garlic paste, green chilli paste, finely chopped cilantro, 1/4 tsp garam masala, 1/2 tsp chat masala and salt to taste.  Mix all the ingredients well.  Add 1/4 cup gram flour to bind all the ingredients.  Add more gram flour if required.  Divide this kofta mix into 8 round balls.
  • For binding, you can use all purpose flour/maida or bread crumbs or corn meal or boiled potatoes.  I prefer protein rich gram flour.
  • In a small plate, add 2 - 3 tbsp gram flour.  Coat the koftas in the gram flour and deep fry them in medium hot oil until golden brown.  Let the fried koftas cool down.
Dudhi Kofta Curry
Preparing Gravy/Sauce:
  • Finely chop onions.  Puree tomatoes, 1 tsp ginger garlic paste and red chillies to a fine paste.  Add little water if required.  If red chillies are not available, use Kashmiri Lal mirch powder for color and cayenne pepper for heat.
  • Beat the yogurt well with a whisk or a spoon and keep it aside.
  • Heat a kadhai/wok and add 1 tbsp oil.  Add onions and saute until onions soften.  Add tomato puree and cook until it thickens.  Add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chat masala and 1/4 tsp garam masala.  Saute for another minute and add bottlegourd water.  Cook it covered and bring it to boil. 
  • Add yogurt, salt to taste and bring it to a boil.
Just before serving, add koftas to the sauce.  Cook it covered and bring it to a boil.  Garnish with cilantro leaves and serve with roti or naan.

7 comments:

  1. perfectly shaped koftas. looks yum!!

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  2. Look yum ...I just need some roti to finish this off

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  3. Give me that bowl rite now,will finish it with some rotis;

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  4. Looks fantastic and so very inviting !!

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  5. i make this curry often but without curd. liked the way you have presented the koftas in the gravy.

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