LAUKI KOFTA

LAUKI KOFTA

INGREDIENTS

• 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

METHOD

• 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.