Lauki Kofta Curry
Kofta curry made with bottle gourd aka Lauki koftas. One of the authentic and mouthwatering curry.
Ingredients
For Kofta
- 500 Grams Lauki / Doodhi / Bottle gourd
- 7 tbsp Gram flour / Besan
- 2 Green chillies Finely Chopped
- 1/2 tbsp Ginger Grated
- 1/3 tsp Salt As per taste
- 1/3 tsp Roasted cumin powder
- 200 ml Oil For deep frying
For Kofta Gravy
- 2 Onion Medium Size
- 4 Tomatoes Medium Size
- 2 Green chillies
- 4 tbsp Yogurt Beaten
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder
- 1/2 tsp Salt As per taste
- 1/3 tsp Garam Masala Powder
- 1 tbsp Chopped Coriander Leaves For garnising
Instructions
- First of all, wash and peel Bottle Gourd / Lauki and grate it.
- Now squeeze the water from the lauki with the help of your palms collecting the water in a bowl. Do not throw away the squeezed water as its full of nutrients. We will use this water while making gravy.
- Heat the oil for deep frying the koftas in a kadai or Pan. Now in a mixing bowl, add grated lauki, gram flour / besan, chopped green chillies, grated ginger, roasted cumin powder and salt.
- Mix them properly and divide the mixture into equal parts.
- Make round balls with the mixture and deep fry them in the warm oil until they are nice golden all over.
- Once these kofta balls are fried, take them out and keep on a kitchen towel to soak excess oil.
- Grind the onions to a smooth paste and finely chop the tomatoes and green chillies.
- Now add 2 tablespoon of oil to a pan and heat it. Once warm, add asafoetida and cumin seeds. When they crackle, add onion paste and saute until its pinkish brown in colour.
- Add Ginger - garlic paste and saute again till raw smell goes off. After that add all the spices except salt and roast the mixture for one minute.
- Now add chopped tomatoes and chillies and saute till the mixture starts loosing oil. Add beaten yogurt and saute continuously till the mixture starts boiling.
- Add 1 cup of plain water and also the water which we kept from squeezing lauki, and let it boil.
- Once you get the first boil, add salt and koftas to it and cook till you get the desired consistency of your gravy.
Notes
- Always squeeze the water from lauki properly otherwise the mixture would be of thin consistency which would result in difficulties in making koftas.
- Fry the koftas on low-medium heat, otherwise kofta would be cooked outside and raw from inside.
- Always stir the gravy after adding yogurt otherwise it will curdle.
- You can add dried mint leaves/dried fenugreek leaves to the koftas mixture to give an extra flavour. Just add 1/2 tablespoon of it if you desire to give added aroma.
Nutrition
Nutrition Facts
Lauki Kofta Curry
Amount Per Serving
Calories 424
Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 458mg20%
Potassium 416mg12%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 7g8%
Protein 5g10%
Vitamin A 699IU14%
Vitamin C 18mg22%
Calcium 37mg4%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.