Kofta bottle gourd

http://www.padhuskitchen.com/2011/01/lauki-kofta-bottle-gourd-kofta-lauke-ke.html

Lauki Kofta-Bottle gourd Kofta-Lauke ke Kofte

Lauki Kofta Curry or bottle gourd (sorakkai in tamil) kofta is a very famous Indian dish which goes well with rice, chapati and parathas. I prepared this delicious kofta gravy at 5 'o clock in the evening (to take pictures) but reheated and served it only at 8' o clock for dinner. The balls were in the gravy for 3 hours and did not break. In fact it was very tasty as the koftas had absorbed the flavors of the gravy .We had it with peas pulav and we loved the combo very much. Try this delicious Bottle gourd kofta curry and I am sure, you will not regret it .

Lauki Kofta-Lauke ke kofte-Bottle gourd Kofta

How to prepare Koftas

Ingredients needed for Koftas

Bottle gourd - 1 1/2 cup grated
Besan/Bengal gram flour/Kadalai mavu - 6 tbsp or more
Rice flour - 1 tbsp
Cooking soda - a pinch
Onion - 1 medium size finely chopped
Coriander leaves - 2 tbsp finely chopped
Green chilli - 1 finely chopped
Red chilli powder - 1/2 tsp
Salt to taste
Oil for frying

Method

Peel the skin of bottle gourd, remove the seeds and grade using the finer holes of the grater. Take 1 1/2 cups of grated lauki. Squeeze out all the water from the grated bottle gourd.

In a bowl, add grated bottle gourd, besan, rice flour, cooking soda, finely chopped onions, chillies, chilli powder, needed salt and make a firm dough.You can add more besan/ gram flour if there is moisture.

Now make small balls out of it and deep fry the balls in low flame till golden brown. Now your koftas ( see pic below) are ready. Keep it aside.

You will get 14 koftas for this measurement. I added only 12 balls in the gravy.

Gravy for the Kofta

Ingredients needed for the gravy/sauce

Onion - 1 cup chopped
Tomato - 1 cup chopped
Ginger - 1 inch piece
Garlic - 3-4
Cashew nuts - 6

Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander Powder - 1 tbsp
Garam Masala - 1 tsp

Thick curd /Yogurt (plain) - 2 tbsp
Fresh cream - 2 tbsp (optional )
Oil -2 tbsp or ( 1 tbsp oil + 1 tbsp butter )
Salt to taste

Preparation

Chop onions and tomatoes roughly.

Soak cashew nuts in hot water for 15 minutes. Drain and keep it aside.

Heat 2 tsp of oil in a pan /kadai, add chopped onions and saute till it turns transparent, add ginger, garlic, tomatoes and saute for some more time. After it cools, grind it to a paste without adding water along with cashew nuts. Keep this onion-tomato paste aside.

Method

Heat oil + butter in a kadai/pan, add jeera /cumin seeds, when they splutter, add the grounded onion-tomato paste, turmeric powder, chilli powder, coriander powder, garam masala powder, curd and cook till it leaves oil.

Add 3/4 cup of water and cook for a few more minutes till everything gets blended well.

Drop the kofta balls gently into the gravy and bring it to boil .

Garnish with coriander leaves, fresh cream (optional ) and serve hot.