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Lauki Kofta Curry

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • For Koftas:
  • Peel the gourd, remove the core and coarsely grate the flesh
  • grated Lauki (Sorakkai) - 2 cups, firmly packed
  • Salt to taste
  • Green chillies 2 to 3, finely chopped
  • Ginger - 1 tsp, minced
  • Besan (chickpeas flour) to bind
  • oil to fry
  • For gravy:
  • Oil - 4 tbsp
  • Onion - one and a half cup, finely sliced
  • ginger-garlic paste - 2 tsp
  • chilli powder - 1 tsp or to taste
  • Turmeric powder - 1/2 tsp
  • Tomatoes - one and a half cup
  • Garam Masala powder - 1 tsp
  • salt to taste
  • fresh Cream or Malai to garnish

How to Make

  • For Koftas:
  • Add salt to Lauki and keep aside for 10 minutes.
  • Drain out the juice and reserve.
  • Add chillies, ginger and enough besan to bind.
  • Shape into lime size balls and deep fry in moderately hot oil (take care to ensure that Koftas are not raw in the centre).
  • For gravy:
  • Heat oil and fry onions till dark brown.
  • Add ginger-garlic paste and fry well.
  • Add chilli and turmeric powder.
  • Fry for 1/2 minute.
  • Add tomatoes and fry till oil separates.
  • Add garam masala and remove from fire.
  • Cool the mixture and grind to a paste, using the Lauki juice.
  • Add water if necessary to form a creamy gravy.
  • Add salt. (The Lauki juice is salted .So taste and add salt only if needed)
  • Just before serving, simmer the gravy for 5 minutes and pour over the Koftas.
  • Garnish with cream or Malai.