How to make Lauki Kofta -
Botttle gourd koftas cooked in tomato based gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bottle gourd, Gram Flour
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Lauki Kofta checkout Dudhia Kumbh, Lauki Soya Chana Dal, Lauki Chana Dal With Wadiyaan, Lauki Aloo Matar . You can also find more Main Course Vegetarian recipes like Kembu Kari Kathal Sukka Stir Fried Beancurd With Asian Greens Orange Broccoli
Lauki Kofta Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lauki Kofta Recipe
Bottle gourd 1 kilogram
Gram Flour 1/4 cup
Salt to taste
Red chilli powder 1 tablespoon
Tamarind 10-12
Oil to deep fry
For gravy
Tomatoes 2 medium
Onions 2 medium
Ginger 2 1 inch piece
Garlic 6-8 cloves
Whole dry red chillies 6-8
Turmeric powder 1/2 teaspoon
Coriander powder 2 tablespoons
Cumin powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves a few sprigs
Oil 4 tablespoons
Method
Step 1
Peel and grate the bottle gourd. Mix half-teaspoon salt and keep aside for fifteen minutes. Squeeze to remove excess water. Add besan, red chilli powder and mix to make dough. Divide it into ten to twelve equal portions.
Step 2
Stuff one-piece tamarind into each portion of this mixture. Wet your palm and shape the stuffed portion into a ball. Heat oil in a kadai and deep-fry the prepared koftas, in small batches for two to three minutes or until golden brown in colour and crisp from the outside.
Step 3
Drain and remove onto an absorbent paper. Peel and finely chop onions. Clean and remove stems from dry red chillies. Peel ginger, garlic and grind to a fine paste along with dry red chillies. Wash and puree tomatoes in a blender.
Step 4
Clean, wash and finely chop fresh coriander leaves. Heat oil in a pan, add chopped onions and sauté until light golden brown. Add ginger, garlic and red chilli paste, stir-fry briefly. Add turmeric powder, coriander powder, cumin powder and red chilli powder.
Step 5
Continue to cook on medium heat for one minute, stirring continuously Stir in tomato puree and cook on high heat, stirring continuously till oil begins to separate. Add two cups of water and bring it to a boil.
Step 6
Add salt, reduce heat and simmer for five minutes. Gently add the fried koftas and simmer for another three to four minutes. Sprinkle garam masala powder and serve garnished with chopped fresh coriander leaves.
Nutrition Info
Calories : 1284 Kcal
Carbohydrates : 14.2 gm
Protein : 80.2 gm
Fat : 100.4 gm
Other : 38.4 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
