12 June, 2014

Lauki Kofta Curry

Deep fried bottle gourd (lauki) dumplings simmered in tomato and onion gravy. Slightly spicy in taste.


For the Kofta balls:
Lauki(Bottle gourd): 1 small
Gram flour( Besan): 3-4 tablespoon
Red Chilli powder: 1/4 teaspoon
Garam Masala: 1/2 teaspoon
Salt: as per taste
Oil for frying the koftas

For the Gravy:
Tomato Puree: 3 Cups

Onion: 1 Large
Ginger Garlic paste: 1 tablespoon
Turmeric Powder: 1/4 teaspoon
Cumin Seeds: 1/2 teaspoon
Crushed Black cardamom : 1 
Sugar: 1/2 tablespoon
Sabzi Masala: 1 tablespoon
Water: 2 Cups
Red Chilli Powder: 1/4 teaspoon (optional)
Kasoori Methi: 1 tablespoon
Oil: 3 tablespoon


Peel and grate lauki and squeeze out all the water from it. Add besan, red chili powder, garam masala and salt. Mix it well. Divide the mixture into 10-12 equal  sized balls. Deep fry them in a pre heated oil. Drain the balls on a paper towel to squeeze out excess oil. Your koftas are ready.
For the gravy preparation, chop onion in small pieces.
Take oil in a deep pan. Allow it to heat. Add cumin seeds and chopped onion. Once the onion starts turning golden brown, add ginger garlic paste. Stir it for 2 minutes. Add tomato puree, salt, sabji masala, crushed black cardamom, red chilli powder and let it cook till the oil starts leaving the sides of the pan. Add water and let it simmer on low flame for 8-10 minutes.
Once the gravy thickens, add kasoori methi.
Now the gravy is ready, bring it off the pan. To serve, lay koftas in a serving bowl and pour the gravy on the top. Garnish it with green coriander leaves.

Serve it hot with chapati or steamed rice.

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