It is a creative twist to a simple vegetable like lauki (Bottle Gourd). Eat it with Roti or Paratha, you will simply relish it.
- 1 medium Ghiya or Lauki (bottle gourd), peeled and grated
- 1 tsp ginger grated
- ½ tsp garam masala powder
- 2 green chilies finely chopped
- 2 tbsp chopped cilantro
- 1 tsp amchoor powder
- Salt to taste
- 3 tbsp roasted besan
- Cooking Oil for deep-frying
- 1 big onion chopped
- 1” cube of fresh ginger chopped
- 3-4 cloves of garlic
- 2 medium sized tomato chopped
- 1 green chili
- 1 tsp red chili powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp garam masala powder
- 1 bay leaf
- 4-5 tbsp cooking oil
- Salt to taste
- Squeeze out water completely from the grated lauki by pressing between the palms.
- Now mix in all the ingredients except oil.
- Shape the lauki (bottle gourd) mix into round balls (koftas).
- Deep-fry koftas to golden brown over medium flame.
- Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
- Heat 3-4 tbsp oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
- Fry, stirring constantly, for about 5-6 minutes, or until masala turns little darker, and the oil begins to separate from the masala.
- Add 4 cups of water to the masala and let the gravy boil for 2-3 minutes. Add koftas, lower heat, and simmer gently uncovered for about 2-3 minutes. Do not overcook.
- Turn off the flame, sprinkle garam masala over the top of the dish and allow it to rest for 10 minutes. Koftas absorb water and swell.
- Transfer curry to serving bowl.
Garnish with coriander leaves and chili ghee ( to prepare chili ghee heat 1 tbsp of ghee and when it is hot add 1/4 tsp of red chili powder and immediately pour over kofta curry).
Do You Know?
The word curry is an anglicised version of the Tamil word kari, which is usually understood to mean "gravy" or "sauce" rather than "spices". In most South Indian cuisines, a curry is considered a side dish, which can be eaten along with a main dish like rice or bread.
In Punjabi cuisines, curries are mainly based upon masalas (spice blends), pure desi ghee, with liberal amounts of butter and cream.