Master The Art Of Lauki Kofta: A Must-Try Recipe

Ingredients:

For Koftas:

• 2 cups grated lauki (bottle gourd)
• 1 cup gram flour (besan)
• 1 teaspoon ginger-garlic paste
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• ¼ teaspoon turmeric powder
• Salt to taste
• Oil for deep frying

For the Gravy:

• 2 medium-sized onions (finely chopped or pureed)
• 2 medium-sized tomatoes (pureed)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 2 tablespoons yogurt (whisked)
• 3-4 tablespoons oil
• 1½ cups water (adjust as needed)
• Salt to taste
• Fresh coriander leaves (chopped, for garnish)

Step By Step Recipe

1. Prepare the Lauki

• Peel the lauki and grate it using a medium grater.
• Squeeze out excess water from the grated lauki and save it for the gravy (it adds flavor).

2. Make the Kofta Mixture

• In a mixing bowl, combine the grated lauki, gram flour, ginger-garlic paste, red chili powder, garam masala, turmeric, and salt.
• Mix well to form a thick batter. If the batter is too runny, add a little more gram flour.

3. Fry the Koftas

• Heat oil in a deep frying pan over medium heat.
• Scoop small portions of the batter and shape them into balls or dumplings.
• Carefully drop them into the hot oil and fry until golden brown and crisp.
• Remove the koftas and place them on a paper towel to drain excess oil.

4. Prepare the Gravy

• Heat oil in a pan and add cumin seeds. Let them crackle.
• Add the ginger-garlic paste and sauté for a minute until aromatic.
• Stir in the chopped onions and cook until golden brown.
• Add the tomato puree and cook until the oil starts to separate from the masala.

5. Add Spices and Yogurt

• Add turmeric, red chili powder, coriander powder, and salt to the tomato-onion mixture. Cook for 2-3 minutes.
• Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.

6. Simmer the Gravy

• Add the reserved lauki water and additional water as needed to achieve the desired consistency.
• Simmer the gravy on low heat for 5-7 minutes, allowing the flavors to blend.

7. Combine Koftas and Gravy

• Just before serving, gently add the fried koftas to the hot gravy. Let them soak for a minute or two.
• Avoid adding koftas too early, as they may break apart.

8. Garnish and Serve

• Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, roti, or paratha.

Tips for the Best Lauki Kofta

• Perfect Batter: Ensure the lauki batter is not too watery; squeezing out the liquid is crucial.
• Crispy Koftas: Fry on medium heat to ensure they cook evenly and remain crispy.
• Thick Gravy: Adjust water quantity based on how thick or thin you prefer the gravy.
• Avoid Overcooking Koftas: Add koftas to the gravy just before serving to retain their texture.

Enjoy your delicious and comforting Lauki Kofta, a perfect combination of soft koftas and flavorful gravy.