Lauki(doodhi) Ke Kofte

by jolu

Added to 10 cookbooks
This recipe has been viewed 19140 times

Lauki ke kofte, is the deep fried bottle gourd dumplings are simmered in a onion, tomato laden rich and spicy gravy. Enjoy the lauki or bottle gourd kofte ki curry with rotis and parathas.

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Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 2 to 3 servings
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Ingredients

For The Koftas
500 gms peeled and grated bottle gourd (doodhi / lauki)
2 tbsp besan (bengal gram flour)
2 tsp chopped green chillies
1 tsp grated ginger (adrak)
salt to taste
1 tsp chilli powder
1 tsp oil
2 tsp chopped coriander (dhania)
oil for deep frying

Other Ingredients
3 tbsp oil
2 sticks of cinnamon (dalchini)
4 bayleaf (tejpatta)
1 black cardamom (badi elaichi)
4 cloves (laung / lavang)
2 tsp chopped green chillies
1 tsp chopped ginger (adrak)
2 tsp chopped garlic (lehsun)
1 cup chopped onions
1 cup chopped tomatoes
salt to taste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp garam masala

For The Garnish
1 tbsp chopped coriander (dhania)

Method
For the koftas

Combine all the ingredients in a bowl and mix well.
Divide the mixyure into equal portion, roll and shape into round balls.
Heat the oil in a kadhai and deep-fry the koftas till it turns golden brown in colour from all the sides.
Remove on absorbent paper and keep aside.

How to proceed

Heat the oil in a deep pan, add the cinamon, cardamom, bay leaf and cloves.
When they splutter, add the green chillies, garlic, ginger, onions and cover the vessel for 5-8 minutes on medium flame, keep stirring in between and cook till onions turn brown in colour.
Add the tomatoes, salt, turmeric powder, chilli powder, cumin seeds powder, coriander powder, garam masala and 3/4 cup water, mix well and simmer for 5-7 minutes.
The gravy should neither be too thick nor too thin but medium in consistency.
Remove from the flame, add the fried koftas and mix gently.
Serve hot garnish with coriander.