Lauki Kofta| Lauki Ke Kofte Recipe
This Lauki ke Kofte dish has bottle gourd kofta immersed in a succulent, spiced tomato- grounded gravy.
About Lauki ke Kofte
Lauki, dudhi, ghia, bottle gourd or opo squash is used to make the koftas or fried dumplings in this Lauki ke Kofte form. These are steeped in a pungent, mildly spiced gravy with a tomato base. This vegan gravy is rich and laden with flavors.
I think I was in love with the koftas after trying this Lauki Kofta for the first time. They were impeccably melt- in- mouth. The gravy had a nice pungent taste coming from the tomatoes.
There’s preety much of a preparation work that goes in this curry.However, it becomes easier, If everything is in place.
For the dumplings part, I've made koftas which don’t absorb much of the gravy as they aren't pervious or veritably soft. You can add lauki pakoda or galettes. These would be absorbing up the gravy, to swell and can break as well.
The major difference between kofta and pakoda is the thickness of the mixture or batter. Kofta mixture is dense and pakoda batter has a pouring thickness. You can choose whatever’s doable for you.
The Lauki ke Kofte is best enjoyed with roti, phulka, naan, parathas, roomali roti, jeera rice or indeed plain fumed rice.
Lauki Kofta| Lauki Ke Kofte
Lauki ke Kofte is a succulent, light tomato- grounded gravy with koftas made of bottle gourd. This squash variety is also called calabash, opo squash or long melon in English and lauki, dudhi or ghia in a many Indian languages.
Prep Time30 mins
Cook Time30 mins
Total Time 1 hr.
Cuisine North Indian
Course Main Course
Diet Vegan
Difficulty Level Moderate
Ingredients :
For Making Lauki Kofta
• ▢ 2 mugs bottle gourd – grated( lauki, dudhi, ghia or opo squash, long melon, calabash)
• ▢ 4 soupspoons gram flour( besan)
• ▢ ¼ tablespoon Garam Masala
• ▢ ¼ tablespoon red chili greasepaint or cayenne pepper
• ▢ ½ tablespoon green chili – finely diced or 1 green chili
• ▢ swab as needed
• ▢ oil painting as needed, for deep or shallow frying the kofta
For Making Masala Paste
• ▢ 2 tomatoes – large- sized, roughly diced
• ▢ 1 onion, – medium- sized, roughly diced
• ▢ ½ to 1 tablespoon green chilies – diced or 1 green chili
• ▢ 1 tablespoon gusto – diced or 1 inch hulled gusto
• ▢ 4 to 5 garlic cloves, – small to medium- sized, roughly diced
• ▢ 2 soupspoons cashews – broken or roughly diced
Other constituents
• ▢ 1 tablespoon cumin seeds
• ▢ ¼ or ½ tablespoon red chili greasepaint or cayenne pepper
• ▢ ¼ tablespoon turmeric greasepaint( ground turmeric)
• ▢ 1 tablespoon coriander greasepaint( ground coriander)
• ▢ ¼ or ½ tablespoon Garam Masala
• ▢ 1 mug water or add as needed
• ▢ 2 soupspoons oil painting – if using fresh oil painting
• ▢ swab as needed
• ▢ ½ tablespoon sugar or add as needed, voluntary
Instructions
Making Lauki Kofta
• Rinse and peel the lauki( bottle gourd). Grate it. Measure and you should get 2 mugs of grated lauki.
Make sure to taste the bottle gourd before you peel and grate. It shouldn't be bitter. However, dump it, If the lauki tastes bitter.
• Squeeze the grated lauki and collect the juice in a glass or mug. Keep the juice away.
• Mix all the constituents, except oil , for making the koftas with the grated lauki.
• Make small round shaped balls or galettes.
• Heat oil painting in a kadai or deep frying pan . Fry the lauki koftas in oil , till they're somewhat golden browned from all sides.
• Drain the fried kofta on paper tissues so that the excess of oil is absorbed.
Making Masala Paste
• mix all the constituents mentioned under' for making masala paste' without water to a smooth and fine paste.
• If demanded add a bit of water, but do not add too important water as also the masala paste splutters while frying.
Making Lauki Kofta Gravy
• Remove excess of oil from the deep frying pan in which the koftas were fried. Keep about 2 soupspoons oil painting. Or you could conclude to use 2 soupspoons of fresh oil .
• Heat up the oil and fry the cumin seeds first on low heat until they start spluttering. Also, add the ground masala paste.
• Sauté for 8 to 10 minutes on medium-low heat shifting frequently. also add all the ground spice paste.
• Stir and continue to sauté the masala paste till it starts leaving oil from the sides. The masala will be thicken and look lustrous.
• Add the lauki juice and about 1 mug water or as demanded to the sautéed masala paste.
• Stir and poach for 10 to 12 minutes or until the curry thickens a bit. Last but not the least, add the fried koftas.
• Switch off the heat and let the koftas be in the gravy for a few moment.
• Garnish with coriander leaves and serve Lauki Kofta hot with roti, naan or jeera rice.
Notes
• If you add water to the kofta mixture to make a pakoda like batter, also do add some gram flour as well.
• If you do make a lauki pakoda, also serve it only when serving the gravy. Don't add them in the gravy or curry as they will absorb all the curry. The pakoda being lighter and ethereal, absorbs the gravy.
• Don't use tomatoes which are veritably pungent or sour.
• You can add sugar in your gravy, if you like it sweet.
Nutrition Info( Approximate Values)
Nutrition Data
Lauki Kofta| Lauki ke Kofte
Amount Per Serving
Calories 194Calories from Fat 126
Daily Value *
Fat 14g22
impregnated Fat 2g13
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Sodium 610mg27
Potassium 410mg12
Carbohydrates 16g5
Fiber 2g8
Sugar 4g4
Protein 4g8
Vitamin A 598IU12
Vitamin B1( Thiamine)0.1 mg7
Vitamin B2( Riboflavin)0.04 mg2
Vitamin B3( Niacin) 1mg5
Vitamin B60.2 mg10
Vitamin C 12mg15
Vitamin E 5mg33
Vitamin K 9µg9
Calcium 58mg6
Vitamin B9( Folate) 45µg11
Iron 2mg11
Magnesium 70mg18
Phosphorus 94mg9
Zinc 1mg7
* Percent diurnal Values are grounded on a 2000 calorie diet.
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