Dumplings,

Lauki ka Kofta Curry / Lau r Kofta Curry / Bottlegourd Dumpling Curry

February 16, 2014 Motions and Emotions 7 Comments

Bottle gourd or lauki (lau) helps for better digestion and keeps your body cool. Apart from this, lauki is a rich source of vitamins and minerals. For bulky or obese person it is a jackpot. Yes! bottle gourd helps in weight loss which is a popular nuska. 
Why am I talking about lauki? YES! Today my blogpost is a famous dish of lauki - Lauki ka Kofta Curry.

Lauki ka Kofta Curry / Lau r Kofta Curry / Bottlegourd Dumpling Curry

Ingredients
For Kofta
Lauki/Lau/Bottlegourd - 200 gm
Gram Flour/Besan - 1/2 cup
Green chilli - finely chopped, 1 teaspoon
Garam masala powder/Kitchen King Masala - 2 teaspoon
Red chilli powder - 1 teaspoon
Sugar - 1 teaspoon
Salt to taste
Refined oil for frying

For Gravy
Onion paste - 1 cup
Ginger paste - 2 teaspoon
Garlic paste - 2 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Jeera/Cumin powder - 1 teaspoon
Green Peas - 1/2 cup
Tomato Puree - 1/2 cup
Garam masala powder - 1 teaspoon
Bay leaf - 1or 2
Sugar - 1 teaspoon
Salt to taste

Procedure

Peel and grate the lauki or bottle gourd. Squeeze the grated lauki and remove the watery for it. You can keep the extracted juice and use in the gravy. Otherwise discard it. Now take the grated lauki in a bowl and  add the besan/gram  flour, spice powders, salt.mix well and form small sized round shaped balls. Addition of water to this mixture, will make a batter like consistency and this way you can prepare pakoras. Coming back to the story of koftas, add less water to make the batter heat oil in a kadai or frying pan and shallow fry or deep fry the round shaped koftas. If you want, can put one cashew & kismis inside each kofta. Before frying them sprinkle little maida or flour on the balls which will protect them from breakage. Fry them till golden brown in colour and keep them on tissue for absorption of extra oil.


Now take another pan and heat oil. Add bay leaf and garlic paste, onion paste. Fry it for 5 minutes. Add ginger paste and all spice powders. Cook well and add tomato paste, peas, sugar and salt. After 5 minutes add little water or juice extracted from grated lauki. Now when gravy starts boiling add the koftas and switch off the gas. Do not boil the koftas in gravy for longer time, they will break. You can add 1 teaspoonful fresh cream and desi ghee before serving it. 



 

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Amrita

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