Kya Lauki aapka favourite hai?? No? Chaliye isey favourite banate hai with my recipe for Lauki ke Kofte.
Lauki ka kofta recipe is very similar to any kofta curry and the koftas are prepared by grating the bottle gourd. Later to the grated bottle gourd, dry spices and besan or chickpea flour is added and then it is shaped to round balls and deep fried. note that the addition of besan helps as binding agent and holds the grated lauki together. Once the balls are shaped it is later deep fried or
Lauki, dudhi, ghia, bottle gourd or opo squash is used to make the koftas or fried dumplings in this Lauki ke Kofte recipe. These are steeped in a tangy, mildly spiced gravy with a tomato base. This vegan gravy is rich and laden with flavors.
I fell in love with the koftas after trying this Lauki Kofta for the first time. They were perfectly melt-in-mouth. The gravy had a nice tangy taste coming from the tomatoes.
This recipe does not have anything else in the curry paste, which is majorly made with tomatoes, onions, curds, ginger and garlic.
Ingredients for Lauki Ke Kofta
Steps for Lauki Ke Kofta
Lauki Ke Kofta
Ingredients
500 grams Bottle Gourd
1 teaspoon Ginger Garlic paste
1 teaspoon of Salt
3 Green Chillies
1 teaspoon coarsely grounded Coriander Seeds
1 teaspoon Cumin Seeds/ jeera
8-10 whole Black Pepper
1/4th teaspoon Turmeric Powder
1 medium size Onion
Fresh Coriander
Half cup Gram Flour
3-4 tablespoons of Oil
2-3 Bay Leaves
1 tsp Cumin
1 big size Onion chopped
2 big size Tomatoes Puree
1 tablespoon Curd
1 teaspoon of Red Chilli Powder
2 teaspoon coriander powder
Half a teaspoon of cumin
2 pinch Turmeric Powder
1 teaspoon of Chilli flakes
1/4th teaspoon Black Pepper Powder
Half tsp Salt
1 teaspoon of Ginger Garlic paste
Half cup of Water
Half tsp Dried Fenugreek Leaves
2 pinch Garam Masala powder
Fresh Coriander
Steps
The first step is for the making of koftas.
Take 500 grams of bottle gourd, peel it and grate it, remove the extra water from the grated bottle gourd by squeezing it with your hands.
Preserve the removed water and keep it in the refrigerator.
Put the grated bottle gourd in a bowl or dish add one tsp ginger garlic paste , one tsp salt, 3 chopped green chillies, 1 tsp coarsely grounded coriander, take one teaspoon cumin and 8-10 whole black peppercorns and grind them into a course powder add this coarse powder to the bottle gourd, 1/4th tsp turmeric powder, 1 small size chopped onion, some freshly chopped coriander leaves, 1/2 cup gram flour for binding, mix all these ingredients and make a semi soft mixture, if you feel that the mixture is too soft you can add a little more gram flour to it.
After mixing the ingredients wash your hands and then make small or big round balls for koftas.
Heat oil in a Kadai on medium flame, deep fry these kofta balls in hot oil till golden brown in crispy, remove them when fried and keep aside.
The second step is for making the curry.
The oil in which you have fried the koftas, take 3-4 tbsp oil from it in a wok heat it add 2-3 bay leaves, 1 tsp cumin seeds, when the seeds change its colour, add 1 chopped onion and fry till golden.
Meanwhile take 2 big size tomatoes grind it in a mixer and make puree, then add 1 tbsp curd, 1 tsp red chilli powder, 2 tsp coriander powder, ½ tsp cumin powder, 2 pinch turmeric powder, 1 teaspoon chilli flakes, 1/4th tsp black pepper powder, 1 tsp salt mix it with the tomato puree and keep aside.
Check the onions when they turn light golden add 1 tsp ginger garlic paste and sauté it for 1 minute, keep stirring then add the tomato puree paste masala mix it and cook on low flame keep stirring till oil separates.
You can cover the wok and cook it on low flame if you want but keep checking in between.
When the gravy turns dry and oil separates add the preserve water of the bottle gourd which you have kept in the refrigerator to this gravy and add half cup hot water to make the gravy in a running consistency, because the koftas will observe the gravy so it can turn a little thicker after cooking.
After adding water cook the gravy till it comes to a boil, keep stirring and then put the fried koftas one by one to the gravy.
You will get 10-12 koftas made.
After putting the koftas add 1/4th tsp dried fenugreek leaves, 2 Pinch of garam masala powder and mix it with light hands, cover and cook on low flame or 1-2 minutes.
Sprinkle some fresh coriander leaves on it and then off the flame and let it rest for 5 minutes.
The Lauki ke Kofte is best enjoyed with roti, phulka, naan, parathas, roomali roti, jeera rice or even plain steamed rice.
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Eating lauki can help in Reducing stress, Benefit the heart, Helps in weight loss, Helps in treating sleeping disorders, Prevents premature greying of hair, Helps in digestion, Benefits the skin
Bottle gourd is a good source of vitamin C, Zinc that may offer several skin benefits. Vitamin C is an essential vitamin for overall skin health. It may protect the skin from the damage caused by ultraviolet radiation. It may also help to prevent signs of skin ageing, such as skin sagging. Bottle gourds have low sodium and potassium content, making them good for people with kidney disorders. Also, the gourds are rich in antioxidants and may help treat liver inflammation.
Tips *Deep Frying: Fry the koftas in oil at the right temperature. The oil must be hot enough for the kofta to come up gradually and swiftly. If the kofta remains at the bottom and comes up slowly, the oil is warm. * Be careful if the curry is too much spluttering, cover the pan with a lid not covering fully. Allow some steam to escape. The spluttering stop after the mixture thickens. *The Lauki Kofta gravy is usually smooth, creamy and slightly thick. You can keep the consistency slightly medium or medium-thick consistency too. *You can garnish the Lauki Kofta with a tablespoon of heavy, whipping or two tablespoons of light cream. This will make the gravy richer. *If you are preparing this recipe on special occasions, you can make and shape the kofta mixture and refrigerate them to ease your work. Next day, you can just fry the koftas and finish the gravy.
