How to make delicious Lauki ke Kofte

You just need a little love and patience to make this flavourful meal to go with rice or rotis.

Written by Ashima Goyal Siraj | Luanda | Updated: March 4, 2016 4:44 pm

lauki main

I love lauki ke kofte. Though now I also enjoy lauki ka soup, as a kid this was the only form in which I used to eat bottle gourd. In Luanda, I can’t make them often because I rarely find bottle gourd here but on those few occasions when we do find it, this is one dish that is surely made.

This is the recipe for traditional lauki ke kofte – grated bottle gourd is mixed with an array of spices and then deep fried to make delicious dumpling and served in an onion tomato gravy. I also make steamed lauki kofta curry which is served in a yoghurt based gravy.

Preparation Time: 20 mins | Cooking Time: 30 mins | Serves: 4

Ingredients
For the dumplings
500 gms lauki/ bottle gourd
4 tbsps gram flour
Salt to taste
Red pepper powder to taste
2 tsp cumin powder
2 tsp coriander powder
1 tsp amchoor/ dry mango powder
Oil for deep frying

For the gravy
2 tbsp vegetable oil
2 onions, chopped
2 tomatoes, chopped
1 green chilli, chopped
1 tbsp ginger-garlic paste
A pinch od asafoetida
1 tsp cumin seeds
2 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste

Method
*Peel and grate the bottle gourd finely.

*Squeeze out all the water from the grated lauki and keep aside.

*In a bowl mix together grated lauki, gram flour and all the spices for making the dumplings.

*Heat oil in a deep pan. Once the oil is hot, add spoonfuls of the dumpling mixture. Fry till golden brown and remove on an absorbent paper.

*In a separate pan, heat 2 tbsp oil. Add asafoetida and cumin seeds.

*When the seeds start to sputter, add chopped onions and green chilli. Sauté for a minute and then add the ginger garlic paste. Cook for 2-3 minutes till the onions start to soften. Add the tomatoes and all the spices. Mix well and cook covered for 5 mins.

*Add the lauki water and more water if required. Mix well and simmer till the gravy is of a thick consistency. Remove from heat and using a hand blender or in a mixer, blend the gravy together. Blending is optional but I prefer a homogenous gravy with lauki ke kofte.

*Another option is to stat with onion and tomato paste but with that, I have realised, it takes a lot more oil for cooking the onion.

*Add the fried kofte to the gravy and return to heat. Cook covered for 5 minutes and serve hot with rotis. I also like to serve some of the koftas as is just for snacking.

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