Lauki Kofta Curry

Ingredients 

• 1 cup grated bottle gourd (lauki / doodhi) 
• 2 cups grated cottage cheese (paneer) 
• 1 raw banana, boiled, peeled and grated
• 2 green chillies, finely chopped
• 1/2 teaspoons carom seeds (ajwain)
• 1 teaspoon red chilli powder
• Salt to taste
• 4 tablespoons gram flour (besan)
• 2 tablespoons oil + for deep-frying
• 1/2 teaspoon cumin seeds
• 1 cup tomato puree
• 2 tablespoons broken cashewnuts, soaked
• 1 tablespoon poppy seeds (khuskhus), soaked
• 1 tablespoon melon seeds (magaz), soaked
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Green capsicum strips for garnishing

Method

1. Place bottle gourd in a muslin cloth, tie into a bundle and squeeze out excess moisture. Transfer the bottle gourd into a bowl.
2. Add cottage cheese, raw banana, green chillies, carom seeds, ½ tsp red chilli powder, salt and 3 tbsps gram flour and mix well.
3. Heat sufficient oil in a kadai.
4. Divide the bottle gourd mixture into equal portions and shape them into medium sized balls or koftas. Gently slide them into hot oil and deep-fry koftas till golden. Drain on absorbent paper.
5. Heat 2 tbsps oil in a non-stick pan. Add cumin seeds and remaining gram flour and sauté for 2 minutes.
6. Add ½ cup water and mix. Add tomato puree and mix well. Add another ½ cup water, mix and cook till the gravy thickens.
7. Place cashewnuts, poppy seeds and melon seeds in a blender jar and blend into a thick smooth paste with little water.
8. Add the paste to the gravy and mix well. Add turmeric powder, remaining red chilli powder, garam masala powder and salt and mix well.
9. Add 1 cup water, mix and bring the mixture to a boil. Cover and simmer for 4-5 minutes.
10. Add koftas and mix lightly. Cook for a minute.
11. Transfer into a serving bowl and serve hot garnished with capsicum strips.

Nutrition Info