Lauki Kofta Curry - a delicious Curry with soft koftas made with Bottlegourd!

We have been having Lauki juice mixed with tomato juice and little bit of herbs as seasoning for few days. Amma read that this concoction is really good for the system and so early morning jet-start is with this elixir! As a result Lauki | Doodhi | Bottlegourd is readily available at home.

Today, Amma was tempted to use them to make a royal dish - Lauki Kofta Curry! The beauty of this is that the gravy is rich and healthy, and though deep fried the Lauki Koftas do not guzzle oil...and they qualify within the normal fat consumption for a regular active person!

So Bon appetite!

INGREDIENTS

For Kofta:

500 gms Lauki | Doodhi | Bottle Gourd, peeled and grated

4 tblsp Besan | Chick Pea Flour

1/2 tsp Dhania | Coriander Powder
1/4 tsp Haldi | Turmeric Powder
A pinch Hing | Asafoetida Powder

1/2 tsp Adrak | Ginger, finely chopped

2 Green Chilli, finely chopped

1 tblsp Fresh Dhania | Coriander, finely chopped
1/2 tsp Salt | To taste

Oil, for frying

For Gravy:

3 Tomatoes, roughly chopped

2 Onion, roughly chopped
1 Potato, boiled and peeled

1 tsp Jeera | Cumin Seeds
2 Lavang | Cloves

2 Green Chillies
1 tsp Adrak | Ginger, finely chopped
1/2 tsp Chole Masala
1/4 tsp Garam Masala
1 tsp Gur | Jaggery, grated
1 tblsp Oil

To taste Salt
For Garnish:
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tsp Yogurt

METHOD

• For Kofta:
• Gently squeeze the grated lauki and remove as much water as possible.
• In a mixing bowl, add squeezed lauki, besan, salt, adrak, green chilli, hing, haldi, dhania powder and fresh dhania. 
• With a spoon, gently combine all the ingredients. Shape them to kofta of any shape as you desire.
• In a wide bottomed pan, heat oil for deep frying. When the oil starts to bubble a bit, reduce the flame to low.
• Drop a kofta gently into the oil. Depending upon the size of your pan, you can make 5 to 6 koftas at one go. Fry the koftas till they become golden brown from all sides. You need to gently flip the koftas in this process. Remove the koftas onto a tissue paper.
• You need to fry the koftas in multiple batches. For this quantity we got 10 koftas, fried in 2 batches.
• Preparing Gravy:
• In a non stick pan heat oil, add jeera and lavang. 
• When jeera crackles, add onion and saute for 2 minutes. 
• Add adrak , green chilli and tomatoes and saute for 3 to 4 minutes. 
• Switch off the gas and transfer to a plate to cool.
• Grind along with boiled potato to a smooth paste. If required add very little water.
• In the same non stick pan, add this smooth paste and add water to adjust gravy consistency. 
• Add grated jaggery, chole masala and garam masala and let it blend with the gravy.
• When the gravy comes to a boil, switch off the gas after 2 minutes.
• Add Luaki kofta into the gravy and let the kofta absorb the flavours of the curry. The kofta will swell up a bit.
• Transfer to a serving bowl. Garnish with finely chopped dhania leaves and yogurt.
• Serve hot along with any Rice | Biryani | Pulav | Roti | Paratha.

We enjoyed Lauki Kofta Curry with Jeera Rice.

Note:
a. Instead of yogurt you can garnish with fresh Malai | Cream.

We have used:
1. Everest Chole Masala
2. Borges Olive Oil - Light
3. Tata Salt Lite
4. Everest Royal Garam Masala

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.