Lauki ke kofte ki sabji, bottle gourd recipe

 Hello guys I'm back with the new recipe and it is lauki ke kofte ki sabji. In north India this sabji mostly use to be prepared on some occasions or when you have visit by guest. Some people thinks it needs extra time when you are preparing koftas but I don't think so. Bottle guard is also known as lauki, ghiya and dudhi. Let's start with the recipe and you will get to know this doesn't take much time at all. You can click on the video to see how I'm preparing this kofta curry or you can read the recipe below.

Ingredients for kofta: 

Bottle guard - 1.5 cups ( grated)

Onion - 1 (small)

Green Chilli -1

Chilli Powder - 1/2 tsp

Turmeric - 1/2 tsp

Cumin Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Carrom Seeds - 1/2 tsp

Gram Flour - 4 to 5 tbsp

Ginger-Garlic Paste - 1/2 tsp (optional)

Oil For Deep Frying

Salt to taste 

For Gravy:

Oil - 2 tbsp

Cumin seeds- 1/2 tsp

Clove - 2 

Cinnamon - 1/2 inch 

Onion Medium Size - 2 

Garlic -Ginger Paste - 1tsp

Tomato Medium - 2

Green Chilli -1

Red Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Coriander Powder - 1 tsp

Garam Masala - 1 tsp

Slit Green Chilli - 2

Kasuri Methi - 1 tsp

Salt to taste

Water extract from bottle gourd+ additional water

to adjust the consistency of Gravy

METHOD:

1. Peel, wash and grate lauki. Squeeze out the water completely and keep that water safe for making gravy.

2. Take squeezed grated lauki in a big mixing bowl. Add finely chopped onion, chopped green chilli spices, gram flour and salt.

3. Mix all the ingredients well. If it is watery then add more 2 tbsp gram flour and mix. Now make round shaped balls. Do not keep this mixture idle for long time since lauki releases water over time and you will not be able to make kofta balls.

4. Grease your palms with oil and divide the mixture in equal portion then turn them in to balls.

5. Heat oil in a pan over medium flame for deep frying. When oil is medium hot add kofta balls. Stir occasionally  and deep fry until they turn golden brown and crisp.

6. Heat 2 tbsp oil in wok, add cumin seed, clove and cinnamon. After 10 seconds add Finely chopped onion when it turns translucent add ginger - garlic paste and until onion turns golden brown.

7.Add tomato and chilli puree and cook for 3 to 4 minutes(In mixer add 2 tomato+ 1 green chilli and grind). Add red chilli powder, coriander powder,turmeric powder and salt. Mix well stir fry for minute.

8. Add lauki water + additional water to adjust the consistency and cook over medium flame for 5 minutes. Don't forget to stir occasionally.Add slited green chilli.

9. Add garam masala and fried kofta balls to the gravy. Cook for 5 to 6 minute on medium flame.

10. Sabzi is done, add kasuri methi and turn off the flame. Transfer it to a serving bowl and garnish with fresh coriander.

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