Recipe: How to make Lauki ke Kofte

Hitesh Harisinghani tells you how to give an interesting spin to the regular bottle gourd with this recipe. You can share yours too!

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It was a rainy Saturday morning.

As Mom had fractured her leg, I had been eating outside food all week long.

Having eaten a boring breakfast, I made up my mind to cook something interesting for lunch. 

While Mom and I were discussing our lunch plan, I fondly remembered that yummy Lauki ke Kofte she made that I'd cherish as a kid.

Here was my chance to pamper my darling mom with my cooking skills :)

Lauki, I know doesn't excite a lot of people but this one is definitely a worth a try!

Take a look.

Lauki ke Kofte

Ingredients

• 1/2 kg lauki (bottle gourd)
• 300 gm gram flour
• 4 medium size onions, diced
• 4 medium size tomatoes, diced
• 5 to 6 green chillies
• 2 tbsp ginger garlic paste
• 150 gm curd
• 1 tsp tumeric powder
• 1 tsp cumin seeds
• 1 tsp ajwain (carom seeds)
• 2 tsp red chilli powder
• 1/2 tsp asafoetida
• 1 small bunch of coriander leaves
• 10 to 15 curry leaves
• 2 tsp coriander powder
• Oil as required
• Salt as required

Method

For kofta

• In a large bowl, mix grated lauki, onions, salt, ginger garlic paste, ajwain, jeera, red chilli powder, turmeric powder, asafoetida and coriander leaves.
• Keep adding gram flour until it turns into a thick batter.
• Make small balls from the mixture.
• Heat oil in a pan.
• Deep fry the small balls of the mixture until golden brown. Keep the koftas aside.

For gravy

• Heat oil in a pan.
• Saute onion, tomatoes, ginger garlic paste and green chillies until golden brown. Keep it aside.
• Once the above mixture cools down, put it in a blender.
• Add curd and grind it until it becomes a smooth paste.
• Heat little oil in another pan. Add cumin seeds and curry leaves.
• Add the paste from the blender into the pan. Let it cook for few minutes.
• Add salt, turmeric powder, red chilli powder, coriander powder and water. Bring it to a boil.
• Add koftas in the gravy.
• Garnish it with coriander leaves. 
• Serve hot with chapatis or rice.

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