Lauki or bottle gourd is low in calorie and very good for health. Koftas made out of bottle gourds are a big hit at my place!!! Unlike other koftas these are toasted in tawa with very little oil. You can even bake or grill. I usually serve them in a tangy tomato gravy. It might sound like a tedious recipe but it is actually quite simple to make. However, grating the lauki will take time.
This dish tastes equally good without the onions (in both gravy as well as koftas).
- Lauki or bottle gourd - 2 cups freshly grated
- Potato - 1 medium sized (boiled)
- Onion - 2 tbs finely chopped (optional)
- Coriander - 2 tbs finely chopped
- Mint leaves - 1 tbs finely chopped
- Green chillies - 1 tbs finely chopped
- Ginger - 1 tsp finely grated
- Cumin seeds or powder - 1 tsp
- Coriander powder - 1/2 tsp
- Garam masala - 1/4 tsp (optional)
- Chilli powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Onion - 1 (medium sized; finely chopped)
- Tomato - 2 (big; pureed)
- Garlic - 2 cloves
- Ginger - 1 piece
- Milk - 200 ml
- Tomato ketchup - 3 tsp
- Coriander powder - 1 tsp
- Chilli powder - 1 tsp (or more depending on ur taste)
- Garam masala - 1 tsp
- Cumin seeds
- Oil - 3 tsp
- Maida - 2 tbs
- Water - 2 tbs
- Bread crumbs - 1 cup
- Oil - 3 tsp
For the koftas
- Grate the lauki, squeeze the excess water and take it in a large bowl. Add the other ingredients of the kofta.
- Mix well and gently knead. Once they are mixed thoroughly, shape them into patties.
- Make a thick paste with maida and water. Spread the bread crumbs on a small plate.
- Dip the prepared koftas on the maida paste and immediately roll it over the bread crumbs. Gently shape the patties to make sure there are no loose crumbs. Keep it aside.
- Take a nonstick kadai, heat 3 tsp oil and add the onion, cumin seeds, ginger and garlic. Saute till the onions are cooked.
- Add pureed tomato. Mix well and cook for 2 minutes.
- Now add ketchup, mix well and cook till the gravy leaves the edges of the vessel or looses its raw smell.
- Add salt, coriander powder, chilli powder and cumin powder.
- Slowly add milk in small portions and stir vigorously (to avoid curdling of milk).
- Cover the vessel and let it simmer for 3 to 4 minutes. The gravy is ready.
- Just before serving, cook the prepared koftas in a non stick tawa with little oil till crisp( you can even keep it in sim and cook both sides till crisp without oil if it is non stick).
- Heat the gravy and pour it over the koftas and serve immediately.
- Make sure you squeeze the grated lauki to remove water. Otherwise the kofta mixture will become too watery and it will become difficult to shape.
- Knead the kofta mixture gently. If you knead vigorously the lauki will release more water making the dough too sticky.
- If the kofta mixture becomes watery and difficult to shape, add few slices of bread/ boiled potato to get the desired consistency. Besan/Gram Flour can also be added but it will alter its taste.
- You can bake the kofta at 200c for 20 to 25 minutes.
sending it to holi hai event by surabhi of my cook book and I'm the star by rasy