LAUKI / DOODHI KE KOFTE

Today after a long break sharing a recipe of Lauki or Bottle Gaurd Kofta curry with step-by-step pictures. It is also known as Doodhi or Ghiya. The word 'Kofta' has come from the Middle East, and these dishes have Mughal influence. In India, various vegetarian Koftas are in vogue, because a large vegetarian population. For this recipe the koftas are made with grated lauki and besan and deep fried. These koftas then simmered in a tangy tomato-onion based gravy. This curry is not so spicy but it is really simple yet satisfying curry something that is liked by almost all the Punjabis. It is comparatively healthy curry and a great way to eat your Lauki.  Try this recipe for a healthier version that you can enjoy. Koftas are delicious, rich delicacies. It goes well with chapatti, parantha, naan or rice. 

INGREDIENTS:

FOR MAKING KOFTA:

½ kg Fresh and Tender Gourd [dudhi bhopla]

1 Cup Gram Flour [besan pith]

1 teaspoon Garam Masala

1 teaspoon Cumin Powder [jeera powder

1-2 teaspoon Red Chilli Powder [mirchi powder]

1 teaspoon Coriander Powder [dhana powder]

¼ teaspoon Turmeric Powder [halad/ haldi powder

Salt as needed

Oil for frying

 FOR MAKING GRAVY:

2-3 tablespoon Oil

1 teaspoon Cumin Seeds [jeera]

3-4 Medium Sized Onions, chopped finely

2 teaspoon Ginger-Garlic Paste

2-3 Tomatoes, Blanched and chopped

2-3 teaspoon Red Chilli Powder [adjust accordingly]

2 teaspoon Garam Masala

¼ teaspoon Turmeric Powder [haldi powder]

Salt as required

½ teaspoon Cumin Seeds

Water as needed

Chopped Coriander

METHOD:

FOR MAKING KOFTA:

STEP 1 – First remove the skin and grate the gourd.

Remove water from it by pressing it.[see notes]

STEP 2 – Now add all the ingredients for making kofta except oil and mix well.

STEP 3 – Heat oil in small wide pan /kadai on medium heat.

STEP 4 – Now take a small portion from the mixture and roll it into a ball.

Likewise, make all the balls/ koftas and slide it in the hot oil.

STEP 5 – Deep fry koftas on medium heat till golden brown and crispy from outside.

STEP 6 – Drain excess oil on the tissue paper or kitchen towel. Koftas are ready.

FOR MAKING GRAVY/CURRY:

STEP 1 – Heat oil in a pan, crackle cumin seeds and then add chopped onion and sauté it well and cook for 2-3 minutes till translucent.

STEP 2 – Add ginger-garlic paste and cook for few seconds.

STEP 3 – Then add chopped tomato and cook it well till it get mushy and smooth.

STEP 4 – Now add the powder spices in it

and mix well and cook for 1 minute.

STEP 5 – Add enough water according to your liking consistency and let the gravy simmer. Adjust the spice level and salt. If needed add more.

STEP 6 – When the gravy starts to boil, add koftas in it and cook further for 2-3 minutes.[see notes]

STEP 7 – Add chopped coriander and serve.  

Serve lauki ke kofte with any Indian flatbread and enjoy.

NOTES: *Use the juice from grated gourd in the curry.

              *Avoid cooking for longer time after adding koftas. Otherwise koftas becomes soggy and soft. Or you can add them at the time of serving.

              *Here I added finely chopped onions and blanched and chopped tomatoes but you may add onion paste and tomato puree which gives a nice and fine texture to your gravy.