LAUKI KA KOFTA

Bottle gourd is known for its health benefits. Other than regular simple dishes made with this vegetable, yummy koftas too can be made. You may prepare the gravy as you make for chana / rajma or make it a bit special as you do for malai kofta and soak the lauki ka kofta in the gravy. 

Serves 4

Ingredients
For koftas

1. Bottlegourd (lauki) - 500 gms
2. Besan (gram flour) - 5-6 tbsp
3. Red chilli powder - 1 tsp
4. Coriander powder - 1 tsp
5. Asafetida - a pinch
6. Salt to taste
7. Oil for frying

For gravy

1. Onion – 3 medium-sized – chopped
2. Ginger- 1” chopped fine
3. Tomatoes – 2 medium-sized
4. Cumin seeds – 1 tsp
5. Turmeric powder – ½ tsp
6. Red chilli powder – 1 tsp
7. Coriander-cumin powder – 2 tsp
8. Garam masala – ½ tsp
9. Fresh grated coconut – 1 tbsp
10. Green chillis – 2
11. Chopped coriander leaves – 1 tbsp
12. Fresh curd – 2-3 tbsp
13. Fresh cream – 1 tbsp
14. Almond/cashews – 11/2 tbsp – soaked in hot water and blanched
15. Salt to taste
16. Sugar – 1 tsp
17. Milk – ½ cup
18. Oil – 2-3 tbsp
19. Saffron – a few strands (crushed)

Method 

Kofta 

1. Wash and peel and grate the bottle gourd. 
2. Squeeze out the water completely (and drink it - good for health).
3. Take grated lauki in a bowl and add besan, salt, asafetida, coriander powder and red chilli powder and mix to a thick paste (adding more besan if needed). Do not add water.
4. Immediately make balls and fry in hot oil till uniformly golden brown.
5. Arrange the koftas in a serving dish.

                                

Gravy  

1. Heat a tsp of oil in a kadhai.
2. Add cumin seeds. When they splutter, shake in a little asafetida. 
3. Add chopped onions and ginger.
4. Fry till translucent. 
5. Cool and then grind in a mixer and set aside.
6. Cut each tomato into half. Boil in half a cup of water till soft. 
7. Cool, remove skin, blend in a mixer and set aside.
8. Grind blanched almonds, coconut, green chillies, coriander, and curd and keep aside.
9. Heat the remaining oil.
10. Add the onion paste and fry. 
11. Add turmeric, red chilli powder, and coriander-cumin and garam masala powders.
12. Add salt and sugar and fry for a minute.
13. Add tomato paste and fry till oil separates.
14. Add ground almond-coconut paste and boil for a minute.
15. Add milk.
16. Add water as per required consistency and taste.
17. Bring to a boil. 
18. Add saffron strands, and let it simmer.
19. Add whisked cream. Stir and turn off the flame.
20. After 2-3 minutes, pour over the koftas.

This tastes good with chapathi, puri, and pulao.

                                       

                                       

Tips 

If you are hard-pressed for time, you can prepare the masala gravy (till the step 'add tomato paste and fry till oil separates') and divide it in two portions - use one for 'matar paneer' / vegetable kurma and the other for 'kofta' 2-3 days later! Howzat?!

 © Copyright 2011. Brinda Balasubramonian.