Lauki Kofta Curry
Lauki Kofta Curry involves making spiced bottle gourd dumplings and simmering them in a rich tomato-based curry.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Bottle Gourd (peeled and grated) | 500 | Grams |
| Gram Flour (for binding) | 100 | Grams |
| Cumin Seeds (for tempering) | 1 | Tsp |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (finely chopped) | 2 | Count |
| Coriander Powder (for curry) | 2 | Tsp |
| Turmeric Powder (for curry) | 1 | Tsp |
| Red Chili Powder (for curry) | 1 | Tsp |
| Garam Masala (for curry) | 1 | Tsp |
| Salt (to taste) | 2 | Tsp |
| Oil (for frying and cooking) | 100 | Ml |
| Fresh Coriander Leaves (chopped for garnish) | 1 | Bunch |
| Whole Milk Yogurt (whisked) | 200 | Grams |
Instructions
- Squeeze excess water from grated bottle gourd and mix with gram flour, salt, and a pinch of turmeric to form a dough.
- Shape the dough into small balls to form koftas.
- Heat oil in a pan and deep fry the koftas until golden brown. Set aside.
- In another pan, heat oil and add cumin seeds until they splutter.
- Add chopped onions, ginger, garlic, and green chilies. Sauté until onions are golden brown.
- Add tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook until oil separates from the mixture.
- Add whisked yogurt and mix well. Cook for another 5 minutes.
- Add 200 ml of water and bring the curry to a boil.
- Gently add the fried koftas to the curry and simmer for 10 minutes.
- Sprinkle garam masala and garnish with chopped coriander leaves before serving.
Kitchen equipment
Deep Frying PanBlender For Tomato Puree