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Bottle Gourd/Lauki Kofta Curry
Bottle Gourd/Lauki Kofta Curry

Before you jump to Bottle Gourd/Lauki Kofta Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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We hope you got benefit from reading it, now let’s go back to bottle gourd/lauki kofta curry recipe. You can cook bottle gourd/lauki kofta curry using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Bottle Gourd/Lauki Kofta Curry:
  1. Provide 1 cup Lauki bottle gourd salt / grated and mixed with -
  2. Provide 1 Onion finely chopped -
  3. Get 1 cheese Amul cube grated -
  4. You need 2 to 3 nos chilies Green finely chopped - (optional)
  5. Get 1/2 tsp Ginger grated / finely chopped -
  6. Provide 1/4 cup Besan -
  7. Use Oil for deep frying
  8. Take 3 tbsps Oil -
  9. Use 5 nos Tomatoes cooked , skin removed and pureed -
  10. Take 1 tsp Ginger garlic paste -
  11. Use 1 + 1/2 tsps chili powder Red -
  12. You need 2 tsps Coriander powder -
  13. Get 1/2 tsp Garam masala -
  14. Provide to taste Salt
  15. You need as required Water
  16. Provide 2 tbsps Cream - (optional)
Instructions to make Bottle Gourd/Lauki Kofta Curry:
  1. To prepare the koftas:
  2. Squeeze out the water from the grated lauki that has been mixed with salt (1/4 tsp) and place in a bowl.
  3. To this add the finely chopped onions, grated ginger and cheese, chopped green chilies and enough besan/ channa powder to bind the koftas.
  4. Make the kofta balls (about 12 to 14 nos). Note: It is best to keep the kofta loosely bound together- so that the kofta does not disintegrate when deep fried. To much of besan takes away the flavor of the lauki…so it is best to squeeze all the water out of the grated lauki and mix enough besan to this and the other ingredients just before deep frying the koftas.
  5. Heat oil in a kadai and deep fry the koftas in batches. Drain of the excess oil. Set aside.
  6. To prepare the gravy:
  7. Heat 3 tbsp oil in a saucepan, add the ginger-garlic paste and saute for a min on low flame. Now add the tomato puree and cook for a few min (7 min).
  8. Next add the chili powder, coriander powder and salt(to taste). Add 1/4 cup water and cook on low flame until the oil floats on top and the gravy has turned to a deep red color(15 min approx)
  9. Now add the cream and let it cook for a min.(optional)
  10. Remove from flame. Just before serving heat the gravy, add a few splashes of hot water in case the gravy is thick, then add the koftas and cook for 7 min on medium flame. Garnish with some cream and grated cheese
  11. Serve hot with Indian bread or pulao/rice

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