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Recipe: How to make Lauki ke Kofte
By Hitesh Harisinghani
August 04, 2016
Hitesh Harisinghani tells you how to give an interesting spin to the regular bottle gourd with this recipe. You can share yours too!
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
IMAGE: Lauki ke Kofte. Photograph: Hitesh Harisinghani/Rediff.com
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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