Lauki(Bottle Gourd) Kofta Curry

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                                                       Lauki Kofta Curry
                 


Gone are those days when you had to spend half a day in the kitchen preparing kofta curry! With this simple recipe, cooking becomes not only less tedious but also healthier as the kofta are steamed rather than fried. Cook the gravy on a medium flame to avoid burning of spices and onions. Highly recommended for heart patients as it is low in sodium and fat apart from being high in potassium.

            Preparation Time: 
            Cooking Time: 
            Makes 4 servings

Ingredients

For the lauki koftas

1/2 cup grated bottle gourd (doodhi / lauki)
2 tbsp besan (Bengal gram flour)
1 small sized potato, boiled and mashed
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp green chilli paste
1/2 tsp chaat masala
salt to taste

Other ingredients

2 roasted onions, roughly chopped
1/2 tsp chopped ginger (adrak)
2 roasted garlic cloves, roughly chopped
2 tomatoes, blanched and roughly chopped
1/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1 1/2 cups Vegetable Stock
salt to taste
2 tbsp chopped coriander (dhania) for the garnish

Method


    For the lauki koftas

    1. Combine all the ingredients together in a bowl.
    2. Divide the mixture into 16 equal portions and shape them into small round koftas.
    3. Steam in a steamer for about 20 minutes till the koftas are done. Keep aside.


    How to proceed

    1. Blend the onions, ginger and garlic to a smooth paste in a mixer. Keep aside.
    2. Blend the tomatoes to a purée in a mixer.
    3. Heat a non-stick kadhai on a medium flame and when it is hot, add the cumin seeds.
    4. Dry roast for 10 to 15 seconds and then add the ground paste and cook stirring continuously till it turns brown in colour.
    5. Add the tomato purée, turmeric powder, chilli powder, garam masala, vegetable stock and salt and simmer on a low flame for 10 minutes.
    6. Add the koftas and simmer for 3 to 4 minutes.
    7. Serve hot garnished with coriander.


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