Lauki in hindi means bottle gourd which is made into balls and deep fried. This golden balls are then cooked in spicy tomato and cashew paste. This delicious curry can be paired with Indian breads. Though not a favorite vegetable as it doesn’t have a taste of it’s own but prepared this way the whole curry has good flavour, tastes tangy and delicious.
Lauki is rich in Vitamin C, Vitamin B, sodium, iron and potassium and works as an anti-oxidant It also reduces inflammation of the liver and helps in weight loss. It maintains blood sugar, brings down blood pressure and brings down bad cholesterol levels.
I have given below step by step recipe of kofta curry.
INGREDIENTS
FOR THE KOFTA
- Bottle gourd grated 2 cups
- Besan 2 tbsp
- Chilli powder 1/2 tsp
- Garam masala powder 1/2 tsp
- Salt 1/2 tsp
- Refined oil 1/4 cup
FOR THE GROUND PASTE
- Onion 1
- Tomatoes 3
- Green chilies 1-3
- Garlic 6-7
- Ginger 2″
- Cashews 3 tbsp
FOR THE GRAVY
- Cumin seeds 1/2 tsp
- Chilli powder 1 tsp
- Turmeric powder 1/4 tsp
- Garam masala 1/2 tsp
- Coriander powder 1 tsp
- Curd 2 tbsp
- Refined oil 1-2tbsp
- Salt to taste
METHOD
TO MAKE KOFTAS
Wash the bottle gourd, remove seeds. Grate it and put in a large bowl.
Take a muslin cloth and put the grated bottle gourd.
Add the grated bottle gourd and squeeze all the juice out of it. Dont throw the juice keep it aside.
Add chick pea flour, salt, chilli powder to the bottle gourd. Mix it well.
Make lemon size balls and keep it aside.
Take a appa chatti/vessel add 1-2 tsp refined oil in the molds and cook the bottle gourd balls.
Turn and cook on all sides on low heat.
Take it out in a tissue paper and keep it aside. If you dont have appa chatti deep fry the balls in oil.
TO MAKE GRAVY
Blend roughly chopped onion, tomatoes, green chillies, cashews, garlic and ginger to a fine paste.
Heat oil in a kadai or pan , add cumin seeds, wait for two seconds then add the ground paste. On low to medium heat saute till the raw smell of garlic disappears and it becomes thick. Stir and see to that it doesn’t stick to the bottom of the kadai.
Add turmeric powder, chilli powder, salt and coriander powder. Stir on low heat for a minute. Add the curd, the bottle gourd liquid and half cup water. Stir it well add the garam masala powder and check for salt.
Add the koftas and simmer and cook on low heat for two three minutes.
Garnish with coriander leaves
