Lauki Kofta has been a recent hit recipe in my kitchen. While experimenting with this boring vegetable, I happened to come up with a recipe that was loved by everyone in my family, most importantly, my husband.
Bottle Gourd or Lauki is surely the most hated vegetable and feeding it to kids, and, of course, husbands, is a very difficult task.
No matter how many health benefits it has, no one likes to eat this water-rich vegetable.
I had been facing this trouble lately and so thought of mixing it with some spicy gravy in a way that no one would guess what they are eating.
The most difficult task was making the vegetable invisible. Therefore, I thought of grating it and turning it into little balls or koftas and then slipping it into a favorite red gravy that I usually make for Shev Bhaji, with a litlle changes.
- 2 Medium Sized Red Onions (roughly chopped) (White onions are not spicy and it does not give the spicy flavor.)
- 5-6 Garlic Cloves
- 1 Inch Ginger
- 1/2 Cup Dry Grated Coconut
- 1 Tsp Jeera/Cumin
- Water as required to grind the above ingredients
- 1/2 Cup Oil (For roasting the paste)
- 1 Tsp Mustard Seeds (Rai/Sarson)
- 1 Tsp Turmeric/ Haldi Powder
- 1 1/2 Tbsp Red Chilly/ Lal Mirch Powder (You can adjust this spice as per your requirement.)
- 1 Tbsp Coriander/Dhaniya Powder
- 1 1/2 Tbsp Shev Bhaji Masala/ Chicken curry masala (You could use Garam Masala/Kala Masala if you don’t have the Shev Bhaji/Chicken curry masala.)
- Salt to taste
- 1 1/2 Cups Hot Water
- 6 Inch Bottle Gourd/Lauki (Peeled and grated)
- 1/4 Cup Gram flour/Besan
- 1/4 Cup Rice flour (Optional. You can use only gram flour too.)
- 1 Tbsp Carom seeds/Ajwain
- 1 Tbsp Jeera/Cumin
- 1 Chopped Green Chilly
- 1/2 Cup Chopped Coriander
- Water as required
- Oil for frying the Koftas
- 1 Tomato (Pureed with skin)
- 1 Tbsp Curd/Dahi
Grind the Onions, ginger,garlic,grated coconut and cumin to a very fine paste. Add water in small quantities while grinding to avoid making the paste runny.
Take the spices – Red Chilly powder, Turmeric powder, Coriander powder, Shev Bhaji masala/Chicken curry masala and Salt in a bowl. Add little water to this and mix. Set aside. We mix the spices in water so that when we add them to the hot roasted onion-ginger-garlic paste, they don’t burn.
Heat Oil in a pan. When the oil is sufficiently hot, add mustard seeds. When the mustard crackles, slowly add the onion-ginger-garlic paste and roast until it leaves oil.
Next add the spice mixture and roast well to cook the spices. After the spices are cooked, add the tomato puree.
Cook till the paste leaves oil and add curd.
Cook well and then slowly add one and half cups hot water to the paste. Mix well. You may add more water if you desire a thinner consistency of the gravy. Add salt and bring the gravy to a boil. Simmer and cook for 5-7 mins.
Cover and set aside.
In a separate bowl, take the gram flour, rice flour, grated bottle gourd, ajwain, jeera, salt, chopped green chilly and coriander and mix well. The water in the bottle gourd should make the mixture moist. Add more water accordingly and make a paste like you make for bhajiyas.
Deep fry like bhajiyas in hot oil.
Remove on a tissue paper when it is fried crisp.
To serve, pour a layer of gravy in a bowl, add the koftas over this and again add some gravy.
Serve hot with Roti or Rice.
I have made the koftas like we usually make bhajiyas. You can make a thicker batter using the same ingredients and make small balls and deep fry them. Just the look would be different then.
As bottle gourd leaves water, it is difficult to stuff anything in this kind of koftas.