Lauki Kofta Curry

June 04, 2012

Lauki Kofta Curry

It’s June and summer is still at its peak. The days are longer and it seems they are longer on weekends as hubby has a working Saturday:-P. So I have all the time in the world for my cooking spree. This weekend was no exception and I made this Kofta Curry which was specially requested by ‘I’ and was pending for so long. I hope this surely brings a smile on her face :-))

Lauki /Dudhi/ Ghiya is full of nutrients but not liked by many. This is one such recipe which gives a respectable status to the humble veggie. Lauki Kofta can be made in simple gravy and can also be made with rich creamy gravy. I obviously like the simple gravy . Also, gravy with cream quickly goes bad .Take a look at the recipe:

Ingredients (for Kofta):

2 cups grated Lauki or 1 medium sized Lauki
1 cup gram flour
1 tblspn Coriander Powder
Red Chilly Powder to taste
1 teaspoon Turmeric Powder
1 teaspoon ginger paste
Salt to taste
Oil for frying Kofta

Ingredients (for Gravy):

2 medium onions
1 tblspn Garlic Paste
1 teaspoon Ginger Paste
½ cup Coriander
2 medium size tomatoes, pureed
1 teaspoon Turmeric Powder
2 teaspoons Coriander Powder
Red Chilly Powder to taste
1 tablespoon Everest Bhaji Masala
2 tablespoon oil

Preparation Time: 20 mins

Cooking Time: 25 mins

Serves: 4

Method:

For Koftas, peel the lauki and grate it finely.
Grated Lauki has a lot of water content. Squeeze the grated lauki and keep the water aside.
Place the grated lauki in a mixing bowl. Add gram flour, salt, red chilly powder, Turmeric powder, coriander powder, ginger paste and mix well.

Don’t add water as grated lauki has enough water content to give the desired consistency.
Heat oil in a frying pan. Grease your fingers and take a small portion of the thick batter /lauki dough and put it in oil.
Deep fry the koftas on medium flame till they become golden brown. Make koftas from remaining batter as well. Keep them aside.

For the gravy, grind all the ingredients (except oil, turmeric powder and bhaji masala) into a fine paste.
Heat oil in a pan. Add turmeric powder and then add the onion paste.
Sauté till the mixture starts leaving the pan.
Add salt and the lauki water. Mix well. Add some more water .
You can increase or decrease the quantity of water to get desired consistency.
Bring the gravy to boil and then add Everest Bhaji Masala.
Add koftas, cover the pan and let the gravy boil for another 5 minutes.
Serve hot with Roti or Steamed Rice.