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- Lauki (bottlegourd), peeled and grated-4cups
- Onion (chopped)-1large
- Tomato (chopped)-1large
- Gram flour (besan)-4tbsp or more if required
- Yoghurt-2tbsp
- Garlic cloves, finely chopped-3cloves
- Ginger, finely chopped-1tsp
- Black pepper powder-1/2tsp
- Chopped Green chilies-4
- Cumin seeds-1tsp
- Coriander powder-1tsp
- Turmeric powder-1/4tsp
- Red Chili powder-1tsp
- Salt-to taste
- Oil-4tbsp
Dry roast besan on low heat for 2-3 minutes
Squeeze water out of the lauki; mix in salt, ginger and black pepper.
Sauté over high flame, to dry up excess liquid and leave to cool.
Add roasted besan, 1/2 tsp red chilli powder,2tsp chopped corriander leaves; mix well and shape into walnut sized balls.
Deep-fry koftas to a golden brown over high flame and keep aside
Coarsely grind green chillies, onion, yoghurt and tomatoes all together in a blender
Add 2 large spoons of oil in a pan.
Add chopped garlic and the coarse masala to it.Once the masala is cooked,lower the flame and continuously stir the masala
Add the dry masala, i.e. red chili powder, coriander powder, turmeric powder and salt to taste
Add 2 cups of water to make the gravy. Boil the gravy for 5mins
Add koftas into the gravy
Garnish with fresh coriander leaves
7 comments:
Priya Suresh said...
Delicious bottlegourd dumplings..wat a mouthwatering gravy..
Rachana said...
Delicious kofte! Looks fantastic!
Hamaree Rasoi said...
This enlarge picture of Lauki gravy is mouthwatering....Gravy looks thick and yummy
Deepa
Hamaree Rasoi
Unknown said...
Anju, those pics are very very tempting. Great recipe :)
Kiran said...
Lauki ke Kofte look very delicious and crispy in the yummy gravy.Nice picture.
Kiran said...
Dear Anjum,
I am hosting an event on wholegrains:barley.It would be nice to see your delicious entries for this event.
Thank you.
Anonymous said...
Asa Anjum.
You made me change my opinion about lauki:) I hated this vegetable because it was too plain and tasteless to me eversince i was a kid. I made the laui ke kofte today and instantly liked it. Thank so mucb for the very practical recipes you post. Keep more coming......