Lauki Ke Kofte

This Recipe is free from :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Lauki ke kofte 1.jpeg

Ingredients - 

  1. Lauki / Bottle Gourd - freshly grated - 1 cup .

  2. Moong dal - Soaked  - 2 TBSP

  3. Minced garlic - 1 Tsp

  4. Finely chopped ginger   2 Tsp

  5. Green chilies - finely chopped - 3-4 

  6. Chickpea flour /  Besan - ¼ cup

  7. Onion - finely chopped - 1 

  8. Tomato - finely chopped  -1 

  9. Turmeric powder - 2 Tsp

  10. Coriander - cumin seeds powder - 1 Tsp

  11. Red chilli powder - 1 Tsp

  12. Garam Masala powder - 1 Tsp

  13. Cilantro - finely chopped

  14. Vegetable oil - 3 - 4 TBSP

  15. Mustard seeds /  Mohri - 1 Tsp

  16. Hing powder - ¼ Tsp

  17. Salt to taste

Method -

Kofte  -

  1. Peel the skin of lauki and then grate it . Add salt to grated lauki . Cover and keep aside for a minimum of 30 minutes.

  2. After 30 minutes , Squeeze all the water from lauki . You can use a muslin cloth to strain the water. Keep the water aside for later use in gravy.

  3. To squeezed lauki add finely chopped ginger ,  finely chopped green chilies , turmeric powder , coriander cumin powder and Besan . Mix well.

  4. Make lemon size balls or kofte .

  5. Shallow fry them in a appe pan until they turn golden brown in color or alternatively you can deep fry them in vegetable oil.

 

Gravy.

  1. Heat a pan on medium heat. Once hot add 1 Tsp vegetable oil. 

  2. Add mustard seeds , after they splutter , add hing powder.

  3. Add finely chopped ginger , garlic and green chilies. Saute for a minute.

  4. Add finely chopped onion and saute till they turn translucent .

  5. Add finely chopped tomatoes and salt to taste . Saute till tomatoes turn mushy.

  6. Add turmeric powder ,  red chili powder , garam masala powder . Saute for another 1-2 minutes.

  7. Add the lauki water and bring to a nice boil. Garnish with freshly chopped cilantro.

 

For Assembling - 

 

  1. In a wide bowl. Add gravy , place the kofta’s on the gravy. Garnish with freshly chopped cilantro and serve hot with a roti or paratha.