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Home » Recipes » Lauki Kofta Curry

Lauki Kofta Curry

June 25, 2019 by RamyaLeave a Comment

Print Recipe
Lauki Kofta Curry | Bottle Gourd Kofta Curry
Low Calorie Lauki Kofta Curry recipe!
CourseCurries & Gravies, Side Dishes
CuisineNorth Indian
KeywordSide Dishes for Roti
Prep Time20minutes
Cook Time30minutes
Servings
people
Ingredients
For Lauki Kofta –
  • 1.5cupsFinely Grated Bottle Gourd/Lauki
  • 1Large Onion Finely Chopped
  • 3tbspFinely Chopped Coriander Leaves
  • 1tspRed Chilli Powder
  • 1/2tspJeera Powder
  • 1/2tspGaram Masala Powder
  • 1/4tspTurmeric Powder
  • 3-4tbspGram Flour/Besan.
  • Salt as needed
  • Oil as needed
For Lauki Kofta Curry Base –
  • 2Large Onions Roughly Chopped
  • 2Large Tomatoes Roughly Chopped
  • 8-10Cashews
  • 1tspRed Chilli Powder
  • 1/2tspGaram Masala Powder
  • 1/4tspTurmeric Powder
  • 1tbspOil
  • 1/2tspShahi Jeera
  • 1-2tbspFinely Chopped Coriander Leaves
  • Salt as needed
  • Water as needed
CourseCurries & Gravies, Side Dishes
CuisineNorth Indian
KeywordSide Dishes for Roti
Prep Time20minutes
Cook Time30minutes
Servings
people
Ingredients
For Lauki Kofta –
  • 1.5cupsFinely Grated Bottle Gourd/Lauki
  • 1Large Onion Finely Chopped
  • 3tbspFinely Chopped Coriander Leaves
  • 1tspRed Chilli Powder
  • 1/2tspJeera Powder
  • 1/2tspGaram Masala Powder
  • 1/4tspTurmeric Powder
  • 3-4tbspGram Flour/Besan.
  • Salt as needed
  • Oil as needed
For Lauki Kofta Curry Base –
  • 2Large Onions Roughly Chopped
  • 2Large Tomatoes Roughly Chopped
  • 8-10Cashews
  • 1tspRed Chilli Powder
  • 1/2tspGaram Masala Powder
  • 1/4tspTurmeric Powder
  • 1tbspOil
  • 1/2tspShahi Jeera
  • 1-2tbspFinely 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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I am Ramya, the face and voice behind Cooking from Heart :) I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. Read More →

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