Lauki Kofta is prepared by simmering kofta balls in spicy gravy of tomato onion paste and other spices. Kofta is prepared by deep frying the mixture prepared from grated Lauki and few spices.
Course Main Course, Main Dish
Cuisine Indian, North Indian, |Gujarati
Keyword Lauki Ka Kofta
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Passive Time 5 minutesminutes
Total Time 55 minutesminutes
Servings 4servings
Calories
Author Recipe by Chits
Ingredients
For Lauki Kofta:
500gmBottle Gourd (Lauki/Ghia/Dudhi)1/2 kg
6tablespoonGram Flour (Besan)
1/4teaspoonTurmeric Powder
1/4teaspoonRed Chilli Powder
1/4teaspoonRoasted Cumin Powder
1/8teaspoonGaram Masala
1/4teaspoonBlack Pepper Powder
2tablespoonChopped Coriander Leaves
2pieceChopped Chilli
1/2teaspoonGinger Garlic Paste
1tablespoonGhee
Salt to Taste
Oil to Deep fry
For Curry:
2mediumOnion Paste
1teaspoonCumin Seeds
4mediumTomato Paste
ApinchHeeng
1.5teaspoonGinger Garlic Paste
1/2teaspoonTurmeric Powder
1/2teaspoonRed Chilli Powder
1teaspoonCoriander Powder
1/4teaspoonGaram Masala
2tablespoonChopped Coriander Leaves
1/2teaspoonKasuri Methi
1-2pieceSlit Green Chilli
3tablespoonOil
1/2cupWater
Salt to Taste
Instructions
To make Lauki Kofta:
Take the Bottle Gourd and peel off the outer skin with the help of a peeler. Wash it and cut into 2-3 pieces so that it is easy to grate.
Take a large bowl and grate all the pieces with the help of a grater. Grate the Lauki as thin as possible so that it is easy to bind and make kofta.
Squeeze out the water completely from the grated Lauki and shift it into different bowl. If required you can squeeze out the water for the second time also.
Now add Gram Flour (Besan), Turmeric Powder, Chilli Powder, Cumin Powder, Garam Masala, Black Pepper Powder, Ginger Garlic Paste, Chopped Green Chilli, Coriander Leaves, Ghee and Salt to the grated Lauki.
Mix all the ingredients uniformly. If required you can add extra Gram Flour so that it is easy to bind and make kofta. Keep it aside.
Heat Oil in kadai over medium heat. Make small balls of the Lauki mixture and drop 4-5 balls into the oil.
Deep fry them till it becomes light golden in colour. Keep it stirring in between so that it is cooked uniformly and does not burn.
In the similar manner make kofta for the remaining mixture. Keep the kofta over paper towel so that it absorbs excess oil. Keep the kofta aside.
To make Lauki Kofta Curry Recipe
Heat 3 tablespoon Oil in Kadai over medium heat. Add Heeng and Cumin Seeds. Allow the cumins to crackle.
Add the Onion Paste and sauté it for 3-4 minutes. Now add Ginger Garlic Paste. Cook the paste till the colour changes to light golden.
Now add the Tomato puree and mix it uniformly. Cook it for another 2-3 minute.
Add the spices such as Turmeric Powder, Chilli Powder, Coriander Powder and Garam Masala. Also add Salt to it. Mix the spices properly.
Cook the spices till the oil starts separating. When the oil separates from the spices, add water to it. Add water as per the consistency required for the curry.
Cook the mixture by covering it with lid. Cook till the oil starts floating at the upper layer. Kofta gravy is ready.
Now add the kofta to the gravy and mix it properly. Also add slit green chilli to make it spicy.
Add Chopped Coriander Leaves and Kasuri Methi. Mix them and cook for a minute.
Now add water as per the consistency required. Close the lid and cook for 3-4 minutes more.
Lauki Kofta is ready to be served. Serve it by garnishing coriander leaves over it. Lauki Kofta taste good when served with Rice, Parantha or Roti.
Notes
If you want, you can also add Chopped Onion to the grated Lauki mixture to make the kofta’s.
While making kofta, you must keep in mind that the water present in grated Lauki should be completely squeezed out or else it will be difficult to bind the kofta.
While making the mixture for kofta, add the besan as per requirement. If required you can add extra besan. Do not add too much besan to the mixture. It will make the kofta hard after deep frying.
To deep fry the kofta, you can directly pour the Lauki mixture in small amount into the oil instead of making kofta balls.
After the mixture is prepared, do not keep it idle for long. It will make the mixture watery since Lauki releases water.
If you want you can prepare the paste of onion and tomato together and then cook it in oil. To make thicker gravy you can also add small amount of besan to the tomato onion paste.
We have added Ghee to the mixture to make the kofta softer. Also cook the kofta over medium flame so that it is cooked from inside also.