Lauki kofta - A simple dish that tastes exotic !

No Paneer, No Milk solids, No cream, No butter .. I know, A dish with so many no’s might not sound neither interesting nor delicious but trust me this Lauki kofta is like no other kofta curry. It is simple yet delicious with an homely feel to it. The bottle gourd dumplings simmered in minimum spiced tomato gravy is an indulgence you would wish to come to again and again. You will be glued to its simple ness on the very first look and taste of it.

Ingredients :

For the kofta : 

• 1 cup  :  Peeled and grated Bottle gourd 
• 1 cup : Gram flour/Besan
• 1/4 cup : Scallions/Spring onion chopped
• 1/4 cup : Coriander chopped
• 1 tbsp : Ginger Chopped
• 1 tsp : Green Chilli Chopped 
• 1/2 tsp : Cumin seeds
• 1/2 tsp : Carom seeds
• 1/4 tsp : Turmeric 
• 1/8 tsp : Asafoetida/Hing
• Oil for deep frying 

For the gravy : 

• 2 tsp : Oil
• 1 tsp : Cumin seeds
• 2 large : Tomato
• An inch piece : Ginger
• 2 no’s : Green chilli 
• 1 tbsp : Coriander powder 
• 1 tsp : Cumin powder
• 1/2 tsp : Turmeric 
• 1 tsp : Red Chilli powder
• 1/2 tsp : Garam masala powder
• Salt to taste
• 1 or 2 tbsp : Gram flour/Besan (*See Pointers)
• 1 cup : Water (*See Pointers)
• 2 tbsp : Chopped Coriander 
• 1 tbsp : Crushed Kasoori Methi
• Yogurt for topping 

Method : 

Let’s begin with the making of Kofta. 

Squeeze out the water from the grated bottle gourd (*See pointers) and add it to a mixing bowl along with the rest of the ingredients mentioned under kofta excluding oil.

With a spoon give this gentle mix without kneading and adding extra moisture.

Scoop out spoonful of mix and shape into dumplings.

Meanwhile start heating oil for deep frying the dumplings.

When oil is hot enough add the dumplings and fry on medium heat until done and turns golden.

This takes around 8 to 10 minutes depending on the size. Do not rush the frying as the kofta can remain undone from inside.

Take out the fried into a paper towel and set ready until gravy gets prepared.

To a mixer jar add the green chilli, ginger and roughly chopped tomato. Grind them to a smooth purée.

Heat a pan with two teaspoons of oil. Add cumin and allow it to splutter and pour in the tomato purée. 

Cook until it’s not raw anymore and most of the moisture evaporates separating oil.

Add the dry spices I.e Coriander, cumin, red Chilli, Garam masala, turmeric and salt.

Give them a good mix and cook for a minute.

Add the gram flour to preference and cook it stirring for 3 to 4 minutes or until done.

Add enough water and mix thoroughly without lumps. 

Bring this to a gentle boil. 

Add the chopped coriander, crushed Kasoori Methi and give it a stir.

Now drop in the fried kofta and cook covered until it attains desired consistency.

A simple dish with an exotic taste is ready to indulge. All you need is a Indian bread of choice or some steamed plain rice.

Satisfying meal for the cool days.

Few pointers : 

1) Reserve the squeezed bottle gourd water to add it to the gravy.

2) If the kofta mix is loose add gram flour accordingly to give the kofta a proper shape.

3) Kofta can be shallow or fried in a ebelskiver pan.

4) Do not over fry the kofta , as they harden if done so.

 As these do not soak up much oil I prefer deep frying.

5) I prepared just a simple tomato gravy but can be substituted with onion tomato or white I.e onion cashew korma gravy as well. 

6) Depending on the consistency you prefer the gram flour added in the gravy can be increased or decreased. One table spoon was good enough for me.

7)⬆️ The same thumb rule applies for water as well.

Give this simple recipe a try and do share your feedback !