Lauki or ghiya ke kofte

You don’t believe lauki or ghiya can be so delicious until you get a taste of these koftas. Soft and full of flavour from the creamy onion tomato masala that they have been cooked in these koftas melt in your mouth. Each of these lauki  koftas is stuffed with a some dry fruits ball which adds a beautiful hint of crunchiness to it. It is  my favorite kofta curry to eat along with steamed rice.

You can find different types of koftas in my blog.....Like- Paneer kofta Curry, Besan ke Kofte  Malai KoftaPalak Paneer koftaSoya Chunk Kofta Curry , Raw banana (plaitain) kofta cerry  and Many more.....


Lauki ke kofte


Preparation  Time : 25-30 minutes
Cooking Time : 25-30 minutes
Serve: 4
Ingredients-
      For Lauki Kofta-
Grated Bottle Gourd 2 cups
Tomato Puree ½ cup
          Gram flour (besan) 4 tspn
Red chilli powder  ½   tspn
Some chopped dry fruits
Oil for deep fry

For gravy-

Onion chopped 2 medium
Ginger-garlic paste 1 tbspn
Turmeric powder ½  tspn
Coriander powder  1 tbspn
Red chilli powder  ½ tspn
Tomato finally chopped 2 medium
Garam masala 1 tbspn
Salt to taste
Fresh coriander leaves for garnishing
Oil 2-3 tbspn

Method-

 

For the koftas, peel and grate the bottle gourd. Squeeze to remove excess water.

 

Take the bowl and Add the salt, gram flour, red chilli powder and make a soft dough.


Divide the mixture into twelve equal portions.

 

Take  balls  and Stuff  chopped dry fruits into each portion and shape them into round ball or koftas.


 

Heat sufficient oil in a pan or kadai and deep-fry the all stuffed  koftas ,  fry for two to three minutes, or until golden brown.

 

Drain all koftas on absorbent paper or tissue paper  and  keep aside.


 Take another pan heat 2-3 tbspn oil and add a bay leaf,  after that  add the chopped onions and sauté until light golden brown.

 

Now,  Add the turmeric powder, coriander powder and red chilli powder. Continue to sauté on simmer  heat for one minute, stirring continuously.

 

Add the chopped tomato   and two tablespoons water and continue to sauté till the oil surfaces.

  
  

Add two cups of water and bring to a boil. Add the salt, and garam masala.  Lower the heat and simmer for five minutes.

 

Add half the coriander leaves and mix well.


Arrange the koftas on the serving plate, pour the gravy over them. Serve garnished with coriander leaves.


Serve hot with chapatti or steamed rice.



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