Dinner

Lauki Kofta Curry

INGREDIENTS

Gravy-
100 ml Refined Oil
1 Tsp Cumin whole
2 pinch Asafoetida
2 Nos Green Cardamoms
2 Nos Cloves
1 Tsp Ginger-green chilli paste
100 gms Onion paste
70 gm Tomato puree
1 Tsp Turmeric
1 Tsp Red chilli powder
1 Tsp Coriander powder
100 gms Yoghurt, whisked
As required Water
½ Tsp Garam Masala
2 Tbsp Fresh Coriander
Kofta
1 kg Bottle gourd (Lauki)
1 Tsp Salt
3-4 Tbsp Gram flour (besan)
100 gms Potato, boiled
2 Tbsp Roasted Chana powder
3 Nos Green chilli , chopped
½ Tsp Cumin whole
To taste Salt
4 Tbsp Coriander, chopped
Oil to deep fry
Garnish-
5 gms Ginger juliennes
2 gms Green chilli juliennes
1 Coriander sprig

INSTRUCTIONS

Peel lauki and grate it. Add salt and mix well. Keep aside for 10 minutes.
Heat oil in a pan and cumin seeds, cloves, green cardamoms and asafoetida. When they crackle add onion paste and sauté till golden brown. Add green chillies and add yoghurt.
Cook for few seconds and add dry spices and salt. Cook for 5 minutes and add water. Cover and cook for 10 minutes on slow fire.
Take grated lauki and squeeze between two palms to remove all moisture.
Put it in a bowl and add boiled, mashed potatoes, gram flour, roasted chana powder, salt, cumin, chopped coriander and green chillies. Mix to make a soft mixture.
Heat oil in a wok.
Wet your hand and take a small portion of the lauki mixture and softly shape it like a kofta dumpling. Gently release it into the hot oil.
Similarly make all koftas and deep fry them till cooked and golden brown in colour. Remove on a paper tissue.
Remove the lid from the gravy and put all fried koftas in to it and stir it gently. Cook for 2-3 minutes. Check seasoning and consistency.
Add chopped coriander and garam masala and mix. Serve hot garnished with ginger juliennes, green chilli juliennes and coriander sprig.

Preferred recipes by Chef Rakesh Sethi.

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