Also known as bottle gourd dumplings with gravy.
As we all know, Malai Kofta is a very famous North Indian dish. However, the lesser known cousin, Lauki Kofta, is just as delicious! The key thing to remember to make koftas is to remove as much water as possible from the grated lauki, in order to prevent them from being too soggy. We want dry and crispy koftas!
Makes 5 koftas and serves 4 people.
Ingredients:
For kofta
1 lauki
salt to taste
1/4 cup besan or corn flour
1-2 green chili minced
1/4 turmeric
oil to deep fry
For gravy
1 large onion
2-3 tomatoes
2 tbsp oil
11/2 inch ginger
4-5 garlic cloves
10-12 whole cashews
1/2 cup Greek yogurt
1 tsp cumin seeds
2 bay leaves
3/4 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander-cumin powder
2 tsps kasuri methi
1 tsp garam masala
salt to taste
Method:
For kofta
Grate lauki. Add salt to taste.
Leave it for 30 mins.
Squeeze out as much water as possible. Set this water aside to add in gravy. Add turmeric, green chili and flour.
Form dumplings and deep fry. Keep aside.
For gravy
Roast cashews until golden brown and keep aside
Heat 1 tbsp oil in a pan and sauté finely chopped onions until light golden brown.
Add finely chopped tomatoes and sauté until soft and mushy.
Finely mince ginger and garlic, add to pan, and sauté for another 2 minutes.
Blend all ingredients along with cashews.
Heat 1 tbsp of oil in a heavy bottom pan. Add, cumin seeds and bay leaves.
Add turmeric, red chili, coriander-cumin powders. Sauté for a minute.
Add blended mixture of onion-tomato and garam masala. Sauté for a good 10 to 15 minutes on low flame.
Add saved water from lauki, kasuri methi and mix well and let it cook for 2 to 3 minutes.
Add greek yogurt or any thick yogurt to the mixture.
Cook for another 5 minutes adding water, if necessary, to form gravy.
Finally add koftas and fold into the gravy.
Serve hot with roti of your choice.
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