Thursday, 10 November 2011

Lauki ke Kofte

lauki ke kofte

Lauki ke kofte or lauki kofta are my hubby dear’s favorite. Like many people he doesn’t care much for lauki ki sabzi but can eat kofte any time. It takes a little time and practice to make perfect lauki ke kofte but the result is well worth it. This dish is liked by kids also as it contains deep fried pakoras (fritters).
Recipe of lauki ke kofte or lauki kofta
1/2 kg lauki (bottle gourd/ ghiya/ doodhi)
1 cup besan (gram flour/ chickpea flour)
1/2 tsp salt
1/4 tsp red chilli powder
3 tomatoes- pureed
1 inch piece ginger
2 onions
3 green chillies
4-5 cloves garlic (optional)
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
3/4 tsp coriander powder
Salt to taste
1/4 tsp garam masala powder
1 tbsp oil
Oil to deep fry
Chopped coriander leaves (cilantro) for garnish
fried lauki kofte

1. Peel, wash and grate lauki. Squeeze  to remove excess water. Reserve the liquid for gravy.
2. Mix lauki, besan, salt and red chilli powder. Mix well and beat with your hands.
3. Heat enough oil in a kadhai/ wok. Drop small portions by your hand or a teaspoon in the hot oil. Fry koftas on medium heat, then when they appear cooked, increase heat to give them brownish color. Fry in batches. These fritters or pakoras are called kofte.
4. Drain kofte on an absorbent paper and keep aside.
5. To prepare the gravy, grind together onion, ginger, garlic and green chillies.
6. Heat oil in a pan and add cumin seeds. When they change color, add hing. Add onion paste and fry till light brown.
7. Add tomato puree. Add salt and turmeric, coriander and garam masala powders. Fry till oil begins to separate.
8. Add 1 cup water and give 1 boil. You can also add the reserved liquid from lauki. Add kofte and simmer on a low heat for 5-7 minutes. Adjust water according to consistency of the gravy you want. Serve hot lauki ke kofte garnished with chopped coriander leaves.
lauki kofta curry

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