Lauki Kofta Curry | Sanjeev Kapoor Khazana

A simple recipe, with which cooking becomes not only less tedious but also healthier as the kofta are steamed rather than fried. Go ahead give it a try.

LAUKI KOFTA CURRY

Ingredients

750 grams bottle gourd
5 tablespoons gram flour
½ teaspoon red chilli powder
Salt to taste
12 pieces of tamarind with seeds
Oil for deep-frying
½ teaspoon garam masala powder
2 tablespoons chopped fresh coriander
Gravy
3 tablespoons oil
2 medium onions, chopped
5 medium tomatoes, puréed
¾ teaspoon turmeric powder
¾ teaspoon red chilli powder
1½ tablespoons coriander powder
Salt to taste

Method

1. For the kofte, peel and grate the bottle gourd. Squeeze to remove excess water. Add the gram flour, chilli powder and salt, and mix well. Divide the mixture into twelve equal portions.
2. Stuff one piece of tamarind into each portion and shape into a round kofta. Remove the tamarind seeds if desired.
3. Heat sufficient oil in a non-stick kadai and deep-fry the kofte, in small batches, for two to three minutes, or until golden brown and crisp on the outside. Drain on absorbent paper and set aside.
4. For the gravy, heat the oil in a non-stick pan; add the onions and sauté until light golden brown. Add the tomato purée and cook till the oil rise to the surface.
5. Add the turmeric powder, chilli powder and coriander powder. Continue to sauté on medium heat for one minute. Add two tablespoons of water and sauté till the oil rises to the surface again.
6. Add two cups of water and bring to a boil. Add the salt, lower the heat and simmer for five minutes. Keep the gravy hot.
7. To serve, arrange the kofte on a serving platter and pour the gravy over them. Sprinkle garam masala powder and garnish with the chopped coriander.

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