Lauki Kofta Curry

June 25, 2019 by Ramya Leave a Comment

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Lauki Kofta Curry | Bottle Gourd Kofta Curry

Low Calorie Lauki Kofta Curry recipe!

Course

Curries & Gravies, Side Dishes

Cuisine

North Indian

Keyword

Side Dishes for Roti

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

For Lauki Kofta –

• 1.5 cups Finely Grated Bottle Gourd/Lauki
• 1 Large Onion Finely Chopped
• 3 tbsp Finely Chopped Coriander Leaves
• 1 tsp Red Chilli Powder
• 1/2 tsp Jeera Powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• 3-4 tbsp Gram Flour/Besan.
• Salt as needed
• Oil as needed

For Lauki Kofta Curry Base –

• 2 Large Onions Roughly Chopped
• 2 Large Tomatoes Roughly Chopped
• 8-10 Cashews
• 1 tsp Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• 1 tbsp Oil
• 1/2 tsp Shahi Jeera
• 1-2 tbsp Finely Chopped Coriander Leaves
• Salt as needed
• Water as needed

Course Curries & Gravies, Side Dishes Cuisine North Indian Keyword Side Dishes for Roti Prep Time 20 minutes Cook Time 30 minutes Servings people Ingredients For Lauki Kofta – 1.5 cups Finely Grated Bottle Gourd/Lauki 1 Large Onion Finely Chopped 3 tbsp Finely Chopped Coriander Leaves 1 tsp Red Chilli Powder 1/2 tsp Jeera Powder 1/2 tsp Garam Masala Powder 1/4 tsp Turmeric Powder 3-4 tbsp Gram Flour/Besan. Salt as needed Oil as needed For Lauki Kofta Curry Base – 2 Large Onions Roughly Chopped 2 Large Tomatoes Roughly Chopped 8-10 Cashews 1 tsp Red Chilli Powder 1/2 tsp Garam Masala Powder 1/4 tsp Turmeric Powder 1 tbsp Oil 1/2 tsp Shahi Jeera 1-2 tbsp Finely Chopped Coriander Leaves Salt as needed Water as needed

Instructions

1. First peel off the skin of bottle gourd, chop them into big sized chunks and grate them finely.
2. Squeeze off any excess water from the grated bottle gourd. Tightly press them in batches until there is no water content at all.
3. Add finely chopped onions to the grated bottle gourd.
4. Next add finely chopped coriander leaves, red chilli powder, garam masala, cumin powder, turmeric powder and mix well.
5. Add gram flour little by little and mix it until it comes together.
6. When it is rolls easily without sticking much, add salt as needed and mix it well.
7. Make equal sized balls of Koftas.
8. Meanwhile heat 1/2 tsp of oil in each cavity of paniyaram pan and set it on medium flame. Place each ball of kofta and slow cook them.
9. When the bottom turns golden, gently flip them and cook on the other side. Once crispy and golden brown all over, remove from pan. Repeat the same with rest of the koftas.
10. In a pan boil onions, tomatoes and cashews with little water until soft. Once cooled down, grind into a smooth paste.
11. In the same pan, heat oil and add shahi jeera. As they splutter, add ground paste. Cook for 4-5 mins.
12. Add spice powders – red chilli powder, turmeric powder, garam masala powder and salt as needed. Cook for another 4 mins on low heat.
13. As it comes together, add probably half a cup of water.
14. When the gravy begins to boil, add the prepared koftas.
15. Cook them for 3-4 mins on low flame and garnish with coriander leaves.
16. Serve hot with any Indian bread or Pulao.

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