Lauki Ke Koftey


kofta
KOFTA Ingredients
:
2 cups grated botle gourd
1/4 tea spoon Cumin Seeds
1 cup gram flour
–Note: You can have 1/2 1/2 each of rice flour and besan), if you are planning to have kofta without gravy as fritters, this will add crispyness
1/4 tea spoon red chili powder (add more if you need more spicy)
1/4 tea spoon turmeric powder
1/4 tea spoon garam masala powder
1/4 tea spoon coriander powder
Salt as per taste

Optional for adding to above kofta ingredients:
1-2 green chilis (finely chopped)
1/2 tablespoon fresh green coriander
1/4 teaspoon carrom seeds

PASTE:
1 medium to big sized onion, sliced into 1 inch pieces.
2 green chili, chopped
1 inch ginger chopped
4-5 garlic cloves, chopped

OTHER INGRIDIENTS:
2 Table spoon oil.
100 grams tomato puree
A pinch of asafoetida
1 tea spoon cumin seeds
1/2 tea spoon mustard seeds (optional)
1/2 tea spoon red chili powder (or more if you need more spicy)
1/4 tea spoon turmeric powder
1 tea spoon coriander powder
1/2 tea spoon garam masala powder
Water as per requirements (for a thick gravy)
Oil for deep frying the koftas
Salt as per taste.

Method for Kofta:
1. Wash and peel bottle gourd.
2. Grate it.
3. Mix all the ingredients for making the koftas.
4. Make small round shaped balls and deep fry (Low medium heat and in a batches of 3-4) in oil till golden brown.
if the kofta break then add more binding agent (gram flour).

Method for Gravy:
1. Heat oil in the heavy bottomed pan.
2. Crackle cumin seeds.DSC04412
3. Add masala paste and fry for 8-10 mins (till the paste becomes golden brown) DSC04432
4. Add spice powders (from OTHER INGRIDIENTS section above).
5. Continue to fry the masala paste till it starts leaving oil from the sides and the pan becomes glossy.
6. Add tomato puree, Continue to fry the masala paste till it starts leaving oil from the sides and the pan becomes glossy. DSC04490
6. Add water to the paste.DSC04509
7. Stir occasionally and simmer for 10-15 minutes on low flame.

Keeping the flame low add the fried lauki kofta.
–Note: Add the kofta when they are warm, as the cold kofta will not absorb the gravy juices.
Turn off the flame and rest the kofta added gravy for 10-15 minutes so that the kofta absorb the gravy juices.

White serving, heat the kofta with gravy and garnish with fresh green coriander and serve hot.kofta

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