Saturday 6 July 2013

Lauki/doodhi/bottle gourd Kofta

Ok, this is my version of lauki/doodhi kofta.. found it extremely simple and delicious.
It has more of lauki in it and hence the name ;-)

Here is the recipe.. hope you try it and like it


For Kofta
3 cups shredded lauki/bottle gourd/doodhi
[I used a vegetable chopper and carefully ran it for 1-2 seconds at a time to ensure lauki is indeed shredded to tiny pieces but not complete paste.]
1 cup shredded paneer
[Again used vegetable chopper to achieve desired texture carefully.]
2 tsps besan
1 cup bread crumbs
1 tsp jeera powder
Salt to taste

For gravy
3 onions finely chopped
2 tomatoes finely chopped
1 cup finely chopped fresh coriander
1 tsp tomato sauce
1/4 tsp garam masala
1/4 cup fresh cream (optional)
1 tsp jeera powder
1 tsp coriander powder
1/4 cup hung curd
[Pour curd in a dry cotton cloth and lightly tie from top and hang it, in an hour's  the water will drain out]
Salt to taste
Pinch of hing (asafoetida)
2 tsp oil/ghee

For making Koftas, squeeze out excess water from lauki with your hands.
mix all the ingredients for kofta and make balls.

Heat oil for deep frying koftas. Add koftas to oil when its hot. Fry them till they turn golden brown and strain them onto a tissue paper.

Try not to finish them even before curry is ready. ;)

Preparing curry, heat 2 tsp oil in a kadai and add pinch of hing. After 3-4 seconds, add onions and fry till they turn transparent. Add tomatoes and let it cook on medium flame. When oil separates, add hung curd and cook till oil separates. 
Add masalas and mix well.

Drop the koftas in gravy and carefully dip them until nicely coated with masalas.
Cook on low flame for 5 minutes with lid.

Garnish with fresh cream and coriander before serving. 

Hope you liked it.
Looking forward to your tips and comments..
Thank you for visiting  :)

Tips on kofta
-When you squeeze out excess water from lauki, the kofta balls absorb less oil while frying.
-If you likeeggs, you can use 1 egg white beaten instead of besan as a binding agent.

No comments:

Post a Comment