Lauki ke kofta

Lauki(Doodhi) Ke Kofte

Lauki (Latin Lagenaria siceraria) belongs to the curcubitaceae family and is also known as bottle gourd. These gourds contain moderate amounts of Vitamins C and B complex and a few proteins. Their high water content makes them cooling and lubricating.





Ingredients

Koftas
500 gms lauki peeled and grated
2 table spoons besan / gram flour
2-3 green chillies
Little grated ginger
Salt to taste
1 tea spoon red chilli powder
Finely chopped few coriander leaves

Ingredients for gravy

2 medium sized onions finely chopped
2 medium sized tomatoes grated / puree
1 small capsicum chopped
2 green chillies
Little grated ginger
2-3 flakes garlic
Few chopped coriander leaves
salt to taste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
2 tea spoon coriander powder
1 tea spoon garam masala
2 sticks dalchini / cinnamon
3-4 bay leaves / tej patta
1 big cardomom / badi elaichi crushed
3-4 cloves
oil for frying and cooking
water that is extracted from lauki and kept aside


Method for kofta

Grate the lauki and squeeze out water from it completely.
Store the water in a bowl separately.
To this grated lauki add grated ginger, chopped green chillies, chopped coriander leaves, salt, red chilli powder and mix well.
Now add besan to bind and make round or oval balls.
You can apply oil to your palm before making balls to avoid koftas sticking on your hands.
Then deep fry these koftas simultaneously to golden brown colours. The size of koftas can vary according to the liking of every individual.

Method For Gravy

Heat 3-4 table spoons of oil in a heavy bottom vessel.
Put dalchini, crushed elaichi, tej patta, cloves let it splutter in oil then add green chillies, garlic, ginger, onions and cover the vessel for few minutes on medium flame, keep stirring in between and cook till onions turn brown in colour
Now add tomatoes, salt and turmeric, red chilli, jeera, coriander powders and mix well.
Now again cover the vessel.
Keep stirring at intervals and check if the gravy is even and well blended.Now add chopped capsicum and again cover the vessel for few min
You can add the extracted water from lauki now and let the gravy boil.
Sprinkle garam masala.
Now since the gravy is ready switch of the gas.
The gravy should neither be too thick nor too thin but medium.
At the time of serving heat the gravy, transfer in serving dish add the koftas now and garnish with coriander leaves.
Do not add the kofta before serving as it will absorb all the gravy.