This Lauki ke Kofte recipe has bottle gourd kofta dunked in a delicious, spiced tomato-based gravy. The first time I tried Lauki Kofta was at my in-law’s place. I never knew that this type of a delish, tangy curry could be made with bottle gourd (opo squash, long melon or lauki).
For Making Lauki Kofta
-2 cups bottle gourd – grated (lauki, dudhi, ghia or opo squash, long melon, calabash)
-4 tablespoons gram flour (besan)
-¼ teaspoon Garam Masala
-¼ teaspoon red chili powder or cayenne pepper
-½ teaspoon green chili – finely chopped or 1 green chili
-salt as required
-Purti Kachi Ghani Mustard oil as required
For Making Masala Paste
-2 tomatoes – large-sized, roughly chopped
-1 onion, – medium-sized, roughly chopped
-½ to 1 teaspoon green chillies – chopped or 1 green chilli
-1 teaspoon ginger – chopped or 1 inch peeled ginger
-4 to 5 garlic cloves, – small to medium-sized, roughly chopped
-2 tablespoons cashews – broken or roughly chopped
-1 teaspoon cumin seeds
-¼ or ½ teaspoon red chili powder or cayenne pepper
-¼ teaspoon turmeric powder (ground turmeric)
-1 teaspoon coriander powder (ground coriander)
-¼ or ½ teaspoon Garam Masala
-2 tablespoons Purti Kachi Ghani Mustard oil.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Making Lauki Kofta
-Rinse and peel the lauki (bottle gourd). Grate it. Measure and you should get 2 cups of grated lauki.
-Make sure to taste the bottle gourd before you peel and grate. It should not be bitter. If the lauki tastes bitter, trash it.
-Squeeze the grated lauki and collect the juice in a bowl or mug. Keep the juice aside.
-Mix all the ingredients, except oil, for making the koftas with the grated lauki.
-Make small round shaped balls or patties.
-Heat oil in a kadai or frying pan. Fry the lauki koftas in oil, till they are evenly golden browned from all sides.
-Drain the fried kofta on paper towels so that the extra oil is absorbed.
Making Masala Paste
-Blend all the ingredients mentioned under ‘for making masala paste’ without water to a smooth and fine paste.
-If needed add a bit of water, but don’t add too much water as then the masala paste splutters while frying.
Making Lauki Kofta Gravy
-Remove extra oil from the frying pan in which the koftas were fried. Keep about 2 tablespoons oil. Or you could opt to use 2 tablespoons of fresh oil.
-Heat the oil and fry the cumin seeds first on low heat until they splutter. Then, add the ground masala paste.
-Sauté for 8 to 10 minutes on medium-low heat stirring often. Then add all the ground spice powders.
-Stir and continue to sauté the masala paste till it starts leaving oil from the sides. The masala will also thicken and look glossy.
-Add the lauki juice and about 1 cup water or as needed to the sautéed masala paste.
-Stir and simmer for 10 to 12 minutes or until the curry thickens a bit. Lastly, add the fried koftas.
-Switch off the heat and let the koftas be in the gravy for a few minutes.
-Garnish with coriander leaves and serve Lauki Kofta hot with roti, naan or jeera rice.
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