Lauki Kofta

Cook along · 10 steps

Method

1. 1

   Rinse, peel and grate the lauki. Measure 2 cups of grated lauki and squeeze out the juice, reserving it for the gravy. Discard the lauki if it tastes bitter.

2. 2

   Add besan, ¼ teaspoon garam masala, ¼ teaspoon red chili powder, chopped green chili and salt to the grated lauki. Mix well and shape the mixture into small round or oval koftas, lightly greasing your palms with oil.

3. 3

   Heat oil in a kadai for deep-frying or shallow-frying. Gently place the koftas in the hot oil and fry, turning carefully, until evenly browned on all sides. Drain on paper towels and set aside.

   

4. 4

   Blend the tomatoes, green chili, ginger, and cashews into a smooth paste without adding water.

5. 5

   Remove excess oil from the frying pan, leaving about 2 tablespoons. Heat the oil over low heat and add cumin seeds. Let them splutter, then carefully add the prepared masala paste.

   

6. 6

   Sauté the masala over medium-low heat for 8–10 minutes, stirring occasionally, until it thickens and the spluttering stops.

7. 7

   Add turmeric powder, red chili powder, coriander powder and garam masala powder. Stir and cook for another 3–4 minutes, until the masala thickens further and begins to leave oil.

8. 8

   Add the reserved lauki juice and 1 cup water, or as required. Stir and simmer uncovered for 10–12 minutes until the gravy thickens slightly.

   

9. 9

   Season with salt and sugar, if desired. Stir well, then add the fried koftas to the gravy.

10. 10

    Serve Lauki Kofta hot with roti, naan, steamed basmati rice or jeera rice.