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Lauki(Doodhi) Ke Kofte

Ingredients

Koftas

500 gms lauki peeled and grated
2 table spoons besan / gram flour
2-3 green chillies
Little grated ginger
Salt to taste
1 tea spoon red chilli powder
Finely chopped few coriander leaves

Ingredients for gravy

2 medium sized onions finely chopped
3 medium sized tomatoes grated / puree
2 green chillies
Little grated ginger
2-3 flakes garlic
Few chopped coriander leaves
salt to taste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
2 tea spoon coriander powder
1 tea spoon jeera powder
1 tea spoon garam masala
2 sticks dalchini / cinnamon
3-4 bay leaves / tej patta
1 big cardomom / badi elaichi crushed
3-4 cloves
oil for frying and cooking
water that is extracted from lauki and kept aside

 

Method

 

  1. Grate the lauki and squeeze out water from it completely.
  2. Store the water in a bowl separately.
  3. To this grated lauki add grated ginger, chopped green chillies, chopped coriander leaves, salt, red chilli powder and mix well.
  4. Now add besan to bind and make round or oval balls.
  5. You can apply oil to your palm before making balls to avoid koftas sticking on your hands.
  6. Then deep fry these koftas simultaneously to golden brown colours. The size of koftas can vary according to the liking of every individual.

Method For Gravy

 

  1. Heat 3-4 table spoons of oil in a heavy bottom vessel.
  2. Put dalchini, crushed elaichi, tej patta, cloves let it splutter in oil then add green chillies, garlic, ginger, onions and cover the vessel for few minutes on medium flame, keep stirring in between and cook till onions turn brown in colour and gets blended well.
  3. Now add tomatoes, salt and turmeric, red chilli, jeera, coriander powders and mix well.
  4. Now again cover the vessel.
  5. Keep stirring at intervals and check if the gravy is even and well blended.
  6. You can add the extracted water from lauki now and let the gravy boil.
  7. Sprinkle garam masala.
  8. Now since the gravy is ready switch of the gas.
  9. The gravy should neither be too thick nor too thin but medium.
  10. At the time of serving heat the gravy, transfer in serving dish add the koftas now and garnish with coriander leaves.

 

 

 

   
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                                              Last modified: October 17, 2003