|"Lauki Ke Kofte"|
"Lauki" is one of those vegetables which I never relished as a child but I always loved having these koftas which my mom used to prepare. However I love lauki today in any form and would soon share more recipies of the same.
For the Kofta
Lauki or Bottlegourd, grated - 2 cups
Sattu / Besan - 3 tablespoon
Red chilli powder - 1/2 teaspoon
Garam Masala powder - 1/2 teaspoon
Salt to taste
Oil for deepfrying
For the Gravy
Onion - 1 large
Garlic- 3-4 cloves
Ginger - 1 inch
Tomato, chopped - 1 medium
Cumin powder - 1 teaspoon
Coriander Powder - 1 tablespoon
Red chilli powder - 1 teaspoon
Turmeric powder - 3/4 teaspoon
Black pepper powder - 1/4 teaspoon
Garam masala Powder - 1/2 teaspoon
Green Coriander chopped - 3-4 tablespoon
Wash peal and grate the lauki, add apinch of salt, mix well and keep aside for 10 to 15 minutes. Squeeze the grated lauki to get rid of the juice. In a mixing bowl add all the kofta ingredients other than the oil, mix well to make a dough.
Divide the kofta dough equally and make small balls approximately 1.25 inches in diameter. Heat oil in a kadhai and deep fry the koftas until golden brown. Drain and keep aside on absorbant paper.
Grind the ginger, garlic and onion to make a smooth paste, add red chilli powder, cumin powder,coriander powder, turmeric powder, black pepper powder and make a paste alsong with the ground ginger, garlic and onion paste.
Remove excess oil from the kadhai leaving around 2 tablespoon of oil and add the above masala paste and fry for 3-4 minutes or until the raw smell goes. Add the chopped tomatoes and fry un til the oil starts leaving the sides.
Once the masala is ready add around 1.5 to 2 cups of water and salt, mix well, let the gravy come to a boil, cook for 2-3 minutes, turn the heat to low and add the fried koftas along with the garam masala powder. Cook for another minute or two, add the chopped coriender leaves and turn off the heat. Let the koftas soak in the gravy for 8-10 minutes before serving.
Serve hot along with roti, naan or rice.
While making any kofta is usually try to use sattu insted of besan as it tastes really good and not like regular pakodas.
Sattu is basically a rosted powder of pulses, the one which I have used for this recipe is one made with bengal gram or chana dal. These days it is readily available across the counter at Indian grocery stores.
To make the koftas please ensure that you squeeze out the juice from the lauki or else it will become difficult to make the dough and will result in adding more binding agent (besan / sattu) which will make the koftas hard.
Add the koftas to the gravy just before serving as leaving the koftas for long in the gravy might make the koftas very soggy and at times it might loose its shape.