This is a very popular kofta dish made of grated Lauki or Bottle Gourd in a tomato based gravy. As this vegetable is not much liked by many, this particular dish, when served will not be denied by anyone. It is a very delicious and a creamy gravy dish which has many versions to it. To make it more rich, cashew nut paste can be substituted instead of yoghurt. It is best relished with pulao, steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapatti.
- 2 cups lauki (bottle gourd), grated
- 1/2 cup besan (chickpea flour)
- salt to taste
- 1 tsp. ginger, grated
- 2 green chilies, finely chopped
- 1/4 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1 tsp. kasuri methi, crushed
- oil to deep fry
- 1 onion, chopped
- 1" ginger, chopped
- 3-4 garlic cloves, chopped
- 2 tomatoes, chopped
- 1/2 cup yoghurt
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- 2 tbsp. oil
- coriander leaves to garnish
To make the koftas, first squeeze out all the juice from the lauki. Then combine it with besan, salt, turmeric powder, garam masala powder, ginger, kasuri methi and green chilies into a dough. Add water only if required.
Make equal sized balls out of the dough and keep aside. Heat oil in a pan and deep fry them few at a time. Drain and keep aside.
To make the gravy, grind together onion, ginger, garlic and tomatoes to a smooth paste. Heat 2 tbsp. oil in a pan and saute the ground paste till oil separates from the sides of the pan.
Add all the powdered spices mixed with a little water and fry till oil leaves the sides of the pan. Add the yoghurt and saute further till well blended with all the masalas.
Add 1 cup water and cook, covered on a med. flame for 5-6 minutes till the gravy is cooked well and reduces a bit.
Just before serving, heat through and pour the gravy over the prepared koftas. Serve, garnished with coriander leaves.