how to make lauki kofta at home ?

The bottle jar, known as lauki (ghiya) in Hindi and Dudhi in Gujarati, is usually not a popular tree in every home but makes it one of India's finest places - Lauki Kofta Curry where koftas topped with dumplings) are made with gourd of grated bottle, flour of gram, rice flour and ginger-garlic flavor are cooked in a spicy gravy of tomato and cashew nuts. This step by step photo recipe describes the whole process of how to make lauki kofta and how to make its gravy in a more detailed way than various tips and helping ideas that make cooking easier.

Preparation time: 10 minutes

Cooking Time: 35 minutes

Servers: 4 servings

Cooking Estimates

1½ cups stuffed Lauki (bottle jar / ghiya / doodhi)

5 tablespoons Gram Flour

2 tablespoons Rice Flour

1/4 teaspoon Turmeric Powder

1 Chilli green finely chopped

1/2 teaspoon Ginger-Garlic Paste

2 tablespoons finely chopped OnionOil fried

Salt to tasteFor Gravy

2 Medium tomatoes

2 tablespoons Cashew Nuts, soaked in water for 20 minutes

1/2 teaspoon Cumin seeds

1/2 teaspoon Ginger-Garlic Paste

2 medium onions, finely chopped

1 teaspoon of Coriander Powder

1/2 teaspoon red Chilli Powder

1/2 teaspoon of Garam Masala Powder

1/4 teaspoon Turmeric Powder

1/4 cup thick Curd (yoghurt) (not sour)

3/4 cup Water

2 tablespoons of Salt oil to taste

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Peel and lauki grate. Take it out of the water completely and store the water for gravy.

Take the grated lauki grill in a large bowl. Add the gram flour, rice flour, turmeric powder, ginger-garlic paste, chopped green chilli, chopped onion and salt.

Mix all ingredients well. The mixture should have a strong consistency to make balls shaped around it. If there is water add 1-2 tablespoons of flour flour and mix. Do not keep this from working for long because lauki evaporates over time and will create a soggy mixture and you will not be able to make kofta balls.

Lubricate your palms with oil and divide the mixture into 10 to 12 portions. Take each piece and turn it into round shaped balls.

Heat the oil in a frying pan over a medium flame for deep frying. When the spoon is chopped, rub some extra oil and place it over the kitchen tissue in the plate.

Color the tomatoes and crush them with the cashew nuts to make the tomato-cashew puree.

Heat 2-tablespoon oil in a frying pan over medium heat. Add the cinnamon seeds and cook until softened, 7-10 seconds. Add ginger-garlic paste and stir fry for 30 to 40 seconds. Add the sliced ​​onions and stir-gray until it turns pink.

Add the tomato-cashew puree and mix well. Stir for 3-4 minutes.

Add red chilli powder, coriander powder, garam masala powder, turmeric powder and salt (add gravy). Mix well and stir-fry for a minute.

Add thick curd and mix.

Stir for a minute.

Add lauki water (reserved for 2-cup) and 1/2-cup water and cook over medium cream for 3-4 minutes. Stir occasionally.

Place the fried kofta balls in the gravy.

Cook for 5-6 minutes and then turn off the flame. Transfer to a serving bowl and garnish with coriander leaves.

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Be sure to deeply insert the kofta balls into the middle flame. If deep-fried koftas over high shine, they will turn brown quickly but remain uncooked inside.

You can also fry koftas not included in the aebleskiver pan (appam pan) to reduce oil consumption.

This recipe fixes the chunky gravy because of the chopped onions. However, if you like to have a smooth grind the mixture into a 6-step process.

Taste: Spicy and oily taste with soft dumplings.

Work Ideas: Serve it with any of your favorite pastries, tandoori roti or butter naan. It is best enjoyed with vegetarian pulao, fried jeera rice, ghee rice, peas and more.

Also Read- How to make bread at home ?