Lauki (Bottle Gourd) is something that gives a frown on most faces when asked to eat. It is meant to be a veggie eaten during illness..
But when you add a twist to the same veggie and make it a bit unhealthy it becomes Kofte and really tasty..
Preparation Time:- 15 mins | Cooking Time:- 1 hour | Serves:- 4-5 people
- For Kofte:-
- 1 Bottle Gourd (Lauki) grated
- 2 table spoon (heaped) Gram Flour (Besan)
- Salt to taste
- 1/2 tea spoon Chilli Powder (Lal Mirch powder)
- 1 tea spoon Chaat Masala
- Oil for deep frying
- For Masala:-
- 2 table spoon Oil/Ghee
- 2 tea spoon Cumin Seeds (Jeera)
- 2 -3 Medium Onions finely chopped or grated
- 2-3 Medium Tomatoes grated
- 1 table spoon Ginger Garlic paste
- 3 tea spoons Coriander powder (Dhania Powder)
- 1 tea spoon of Turmeric powder (Haldi Powder)
- 1 tea spoon of Chilly powder (Lal mirch Powder)
- 1 tea spoon Garam Masala
- Salt to taste
Heat oil for deep frying. Mix the ingredients for the koftas in a large mixing bowl. (Water will not be required since the lauki’s water will be sufficient to mix)
Make round balls of the batter and deep fry the same till they turn brownish in color. (Please fry on sim gas so that the kofta gets cooked till its core)
Keep these aside on a kitchen towel to get rid of the access oil.
Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.
Add the onions to the oil and allow them to fry till they turn light brown in color. Now add the Coriander powder and fry for one minute.
Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and salt. Keep frying the tomatoes till the oil separates out.
Add the koftas prepared earlier to this masala. Fold them gently in the same. Add some water to make some gravy. Bring to boil and voila its done.
Cover the dish for around 5-10 mins so that the koftas can soften and soak all the flavors.
- Garnish with some finely chopped fresh coriander leaves.
- Goes well with Lachha Parantha or hot chapatis.