Lauki kofta curry
Lauki kofta (bottleguard kofta) one more famous Indian vegetarian dish. With lauki you can prepare raitha, curry, pokada, stuffed parathas, stuffed koftas and many more. This time I have prepared lauki kae koftae (bottleguard kofta). For the koftas I have used gram flour (besan) for binding and for the curry I have used onion and tomato sauce with some spices. For the stuffing you can stuff paneer piece or dry plum (alu Bukhara) in each lauki kofta. You can serve this with roti or chapathi, naan, jeera rice as per your taste.
- Lauki – 500 gms
- Besan (gram flour) – 1/4 cup or more
- Roasted cumin powder – 1/2 tsp
- Chilli powder – 1/4 tsp
- Green chilli (chopped) – 1
- Coriander leaves (chopped) – 1/3 cup
- Salt - as per taste
- Ginger (chopped) – 1/2 tsp
- Onion (big) – 1
- Tomato – 3
- Ginger – 1 1/2 tsp
- Green chilli - 1
- Oil – 4 tbsp
- Cloves – 4
- Green cardamom – 4
- Cinnamon stick (1 inch piece) – 1
- Water – 1 cup or more
- Chilli powder – 1/2 tsp
- Cumin powder – 3/4 tsp
- Turmeric powder – 1/4 tsp
- Kitchen king masala – 2 tsp
- Butter – 2 tbsp
- Milk – 1/2 cup
- Kasoori methi – 1 1/2 tsp
- Garam masala - a pinch
Paste for the curry
Other ingredients for the curry
- Grate the lauki either in a food processor or on a kadookas or grater.
- Squeeze the lauki well and keep its liquid aside, you can use for the curry instead of water.
- In a separate pan roast gram flour (besan), till aroma comes on simmer flame for less than 10min, allow to cool.
- Add besan in the grated lauki with other ingredients like chilli powder, green chilli, cumin salt and coriander leaves; mix it well with hands preferably. It will be like a dough mixture.
- Make small kofta balls from the dough mixture and keep it aside. You can stuff with dry plum (alu Bukhara).
- Take a plain flour and spread on the plate. Coat the lauki kofta ball with plain flour and dust well before it is fried in deep oil.
- Heat the sufficient oil in a kadai, when hot fry the lauki balls in medium heat and keep it aside.
- Grind the onion, green chilli, ginger and tomato into a paste.
- Preheat the vessel, add oil, when hot add whole spices, stir for 4 to 5sec, add the onion and tomato paste.
- Keep the flame low when adding the paste as it can split on you.
- Let the onion and tomato mixture cook for 5min on medium flame; add lauki liquid little to it if the mixture is thick. Stir in between.
- Add chilli powder, turmeric powder, kitchen king masala, cumin powder, lauki liquid 1cup or water ,mix well and cook for 5 to 8min on medium flame and 5min on lower flame by closing the lid. Stir in between.
- When the curry starts leaving oil, add butter and milk, cook for 3 min on medium flame and 7 to 10 min on simmer flame by closing the lid till you get your consistency.
- Add garam masala and kasuri methi (crush in your hand then add to the curry), mix well, cook for 5 to 7min on simmer flame by closing the lid.
- At this stage if you are going to serve immediately then add the koftas in the curry and cook for 5min more before adding garam masala and kasuri methi, as it has to be cooked in the curry to absorb the liquid (curry). Or
- Keep the koftas separate and add as many as required to the gravy at the time of serving, boil it after adding the koftas.
- Garnish it with some green dhaniya and serve it hot.
- Do not throw the liquid of lauki, as it can be used in the curry instead of water.
- While cooking if the curry becomes thick add water and cook as per your consistency.
- Koftas can be added in any gravy or curry you like.