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Resources
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Indian Vegetarian Cookery
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LAUKI KE KOFTE RECIPE
Lauki or ghiya is not liked by many. But lauki ke kofte are very delicious and easy to make. Bottlegourd kofta or lauki kofta curry is fried gramflour dumplings in tomato onion gravy.
Ingredients:
Cooking Time: 30 minutes
Serves: 3 - 4 people
Ingedients for kofta:
2 cups grated bottle gourd or 1 medium size lauki
1/2 cup of gram flour (besan)
1 tsp salt
2 tsp coriander seeds
1 tsp garam masala
1 tsp red chili powder
1 tsp ginger (grated finely)
1/2 tsp carom seed (ajwain)
2 cups of oil (for frying the koftas)
For Curry:
2 medium onion paste
2 medium size tomatoes, pureed
2 tsp ginger- garlic paste
1 tsp jeera (cumin)
1 tsp turmeric powder (haldi)
1 tsp dhania powder
1 tsp gaaram masala powder
1/4 tsp sugar
salt to taste
1/2 tsp red chilly powder
2 tblsp oil
Finely chopped corainder for garnish
How to make lauki kofta curry:
- Method for making Kofta - Peel the bottle gourd and grate the lauki finely.
- Grated lauki has lots of water, take some lauki at a
time and press gently between palms to squeeze the water
out.
- Place the squeezed lauki in the bowl, add gram flour,
chili, ginger salt, red chili powder and ajwain.
- Before starting making the koftas heat oil in a frying
pan on medium heat.
- While oil is heating up, oil your palms and take a
little portion of the dough at a time and roll into small
ball. Make 15-16 balls out of it. Place them on the
plate.
- Now gently drop 7-8 balls in the hot oil, do not touch
the balls, let them fry for 2 minute once the bottom of the
balls looks light brown, turn them around. With the spatula
flip balls around until they become golden brown.
- Balls should be fried on low heat so that inside of the
balls are cooked properly.
- Once the balls become golden brown take them off the oil
and place them over a paper napkin so that extra oil could
be absorbed. Repeat the process until all the balls are
fried.
- Method for making curry - Heat oil in a kadhai, add cumin seeds, when they begin
to crackle, add onion paste and let it cook till it becomes
pinkish. Then ginger garlic paste. Saute for sometime then
add tomato puree. Stir well and let it cook till oil
separates.
- Add all the dry masala - red chilly, turmeric, garam
masala, corainder powder, sugar, salt and then add 1/2 cup
of water. Bring to boil and then reduce heat. Let it simmer
for 2 minutes then add fried koftas.
- Cover the kadai and let it simmer for 5 minutes.
- Remove from the dish and garnish with green coriander
and serve hot with roti, naan or rice.
- You can increase the consistency as per your choice. But
enesure that the gravy does not become too watery.
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