Saturday, 7 May 2011

Lauki ke Kofte / Bottle Gourd Curry / Doodhi ke Kofte


One of the most delectable recipes of the north is the lauki ke kofta. This is delicacy is from the central part of India and can be eaten with rotis or phulkas. The koftas give wonderful texture to the curry, while the gravy renders moist and succulent tang to the koftas. Indulge in lauki ka kofta this weekend.

Lauki ke Kofte / Bottle Gourd Curry / Doodhi ke Kofte





Category- Vegetarian

Ingredients

For Koftas-

Bottle gourd (lauki), grated 2 cups
Bengal gram flour (besan) 1 cup
Red chilli powder (lal mirch powder) 1 tsp
Salt to taste
Cumin seeds (jeera) ½ tsp
Coriander leaves (dhania leaves) 1 small bunch, finely chopped
Oil for frying
Water for batter preparation

For Gravy-

Onion 2 large, coarsely ground
Tomatoes 2 medium, ground to paste
Ginger garlic paste 1 tbsp
Oil for cooking
Salt to taste
Cumin seeds (jeera) ½ tsp
Asafetida (heeng) 2 pinches
Curry leaves (kari patta)
Cloves (lavang/ laung) 2-3
Cardamom (elaichi) 2-3
Mustard seeds (rai) ½ tsp
Garam masala powder 1 tsp
Turmeric powder (haldi) ½ tsp
Coriander powder (dhania powder) ½ tsp
Red chilli powder (lal mirch powder) 1 tsp
Coriander leaves (dhania leaves) 1 small bunch, finely chopped, for garnishing
Dried red chillies for garnishing

Method

Kofta Preparation

In a mixing bowl mix all the ingredients for koftas leaving oil, mix well. Add water in little quantity, the batter has Pakoda like consistency. Heat oil in cauldron (kadai), drop in small balls of batter, fry till golden brown. Remove excess oil in absorbent paper.

Gravy Preparation

Heat oil in pan, add in cumin seeds, mustard seeds, asafetida, curry leaves, cardamom and cloves. Let it sputter; add in ginger garlic paste, sauté for a minute.

Add in onion paste, sauté till it turns pink, pour in tomato puree all the dry masalas and cook till the oil separates. Keep stirring, add in 2 cups of water and bring it to boil, till the gravy is rich but not very thick (it should be of medium consistency).

Just before serving, heat the gravy, add in the prepared koftas, garnish coriander leaves and dried red chillies and serve.

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