Thursday, 30 August 2012



  • Lauki grated-300 grams-1 medium sized lauki 
  • Besan- 5-6tablespoons
  • Ginger grated-1/2 inch
  • Tomato puree form-2 medium sized
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Salt-1.5 teaspoons
  • Red chilli powder-1/2 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Coriander leaves chopped-1 teaspoon for garnish
  • Oil-2 tablespoons
  • Oil for deep frying
  • For the kofta balls, mix grated lauki & besan. Besan is used to bind the balls together.
  • Add 1/2 teaspoon salt, 1/4 teaspoon red chilli powder & mix well.
  • Heat oil for deep frying in a pan.
  • Add 1-2 tablespoon of the batter into the hot oil.
  • Deep fry till they turn golden brown in color.
  • Take them out & keep them aside.
  • Heat 2 tablespoons oil in a pan.
  • Add asafoetida & cumin seeds & as they crackle, add grated ginger.
  • As the ginger turns golden brown, add in the tomatoes.
  • Add 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilli powder & 1 teaspoon salt & mix well.
  • Cook till the mixture leaves oil.
  • As the mixture leaves oil, add 2-3 cups water & bring it to a good boil.
  • Lower the flame & allow the gravy to get well cooked.
  • When approximately half of the water that you originally added is left, its time to add the kofta balls to it.
  • Turn the flame high, & add Kofta balls to it.
  • Keep it on high for 2 minutes & turn off the flame.
  • Sprinkle garam masala powder on it & mix well.
  • Garnish with coriander leaves.
  • Lauki kofta is ready to serve.

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