Lauki (Bottle Guard) Kofta Curry

Kofta based dishes are what we normally like to eat at restaurants simply because it tastes great.
Making those koftas at home are a tedious process especially since you have to deep fry them.




Here is a twist in the kofta, a non fried one and that too made with Lauki which is packed with fiber.
I have been searching for a way to make koftas without frying and came across showmethecurry.com and adapted their recipe.
This recipe is a great alternative to the regular kofta and the healthiest you can make.



For the gravy


Onion 1 big pulsed
Tomatoes 3 medium pureed
ginger garlic paste 1 tablespoon
green chillies 3 minced
turmeric powder 1/4 tsp
coriander powder 1/2 tsp
cumin powder 1/4 tsp
garam masala 1/2 tsp
sour yogurt 1/4 cup
salt to taste
Oil 2 tablespoon

For the Koftas

Lauki  peeled and shredded - I used half a big lauki, made 6 medium koftas.
Besan 1/4 to 1/2 cup
red chilli powder 1/4 tsp
coriander leaves - few minced
garam masala 1/2 tsp
cumin powder 1/4 tsp
amchur powder 1/4 tsp
minced walnuts 1 tablespoon
minced cashew 1 tablespoon
salt to taste

Heat a deep pan and add oil.Add onions and saute well. Since these are pulsed, they take some extra time to cook. Add some salt to speed up this process.
Add turmeric powder, ginger garlic paste and green chillies. Cook till the raw smell disappears.
Add tomato puree and cook till the oil separates. Add all the remaining fry powder and fry till the raw smell disappears.
Add salt and yogurt. Fry for another 2 minutes.
Add water to make a gravy, cover and turn up the heat.The gravy has be boiling hot when you drop the koftas.

To make koftas

Shred the lauki and squeeze all the water.Mix in enough besan so that you can make small balls.
Now add the remaining ingredients except salt.Mix well.Add salt just before you make the balls.


Now check the gravy if it is boiling well, add salt to the kofta mixture , make balls and add to the gravy. Do not reduce the heat until you drop all the koftas in the gravy.Pour any extra gravy onto the balls if it is not completely immersed in the gravy. Garnish with coriander leaves.


Cover and cook for 5 minutes on a medium flame.
Serve hot with your choice of bread.









Tips
Lauki will give away water as soon as you add salt.So reserve that to the end. I usually make the koftas after I turn up the heat and let the gravy boil.
Since we are not deep frying you have to be really quick in making koftas and dropping it in the gravy.
Do not reheat the dish too many times.Reserve it to just once before serving.
You can add grated paneer to the koftas.