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Lauki ke Kofte ( Bottle Gourd Dumplings)

If you don't like Lauki try out it's Kofte. You cannot taste lauki in it. It makes a tasty main dish. There are various recipes to make the gravy aka sauce for these Kofte. I make the gravy without onion garlic. It's a very quick and easy to make recipe. You will not miss onions and garlic at all.

I have used yogurt along with the tomatoes. You can also add roasted red bell pepper. Use half a bell pepper.

For a vegan version omit yogurt and add 2 tbsp cashew paste.

The Kofte can be made in appe pan , air fryer or deep fried.

Today I deep fried them.


The batter  of koftas may seem loose but that's alright. Don't add more besan.

This loose batter gives soft melt in your mouth koftas.

We don't need to add any baking soda.



Ingredients

For Kofte


Lauki grated 3 cups

Ginger 2 tsp grated

Besan 3/4 cup (chickpea flour)

Kasuri Methi 1 tbsp

Salt to taste

Red chilli powder 1/2 tsp

Green chili 1 finely chopped

Garam masala a pinch


Paste

Tomatoes 4 large

Ginger 2 tsp

Red chili 1


Garvy

Oil 1 tbsp

Cumin Seeds 1 tsp

Asaefotida a pinch

Green chili 1 slit till mid length

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Coriander powder 2 tsp

Cumin powder 1 tsp

Yogurt 1/2 cup

Salt to taste

Jaggery 1 tsp

Chopped coriander 1 tbsp

Kasuri Methi 2 tsp

Water 3-4 cups


Method

Kofte

  1. Wash , peel and grate lauki.

  2. Mix all the ingredients except besan  mentioned under kofte.

  3. Leave it for five minutes..

  4. Lauki will release juices.

  5. Now add besan and mix.

  6. You will not need any water.

  7. Taste and adjust salt and chili powder.

  8. Make small balls .

  9. Now either deep fry them, air fry them or make them in an appe pan.

  10. Wash the pan in which you made the kofta batter and keep that water.

  11. Use that in the gravy.


Gravy

  1. Grind tomatoes, ginger and green chili into a fine paste.

  2. Heat oil in a deep pan .

  3. Add asaefotida and cumin seeds.

  4. Once seeds crackle, add green chili and red chili powder.

  5. Now tip in the tomato puree.

  6. Cover and cook till all the water evaporates.

  7. Whisk yogurt.

  8. Mix in turmeric powder, cumin powder and coriander powder.

  9. Add this to the pan.

  10. Stir continuously so that the yogurt doesn't curdle.

  11. Once it reaches a boil, add salt , jaggery powder and 3 cups of water.

  12. Bring it to a boil.

  13. Add kofte and let it simmer for 10 minutes so that kofte absorb gravy.

  14. Sprinkle kasuri methi.

  15. Taste and adjust salt and sugar.

  16. Add more water if the gravy is thick.

  17. Garnish with chopped coriander before serving.


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