Lauki Kofta {Vegetarian Meatballs} Curry
 
 
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Ingredients
  • For the Kofta
  • 1 cup lauki/bottle gourd, peeled and grated
  • 3 tbsps gram/besan flour
  • 2 tbsps bread crumbs
  • 1 tsp turmeric powder
  • 2-3 green chilies, add more or less according to taste
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 medium onion, finely chopped
  • salt to taste
  • oil for deep frying
  • For the Gravy
  • 3 medium tomatoes, skin removed
  • 2 tbsps cashew nuts, soaked for at least 30 minutes
  • 1 tsp cumin seeds
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 medium onions, pureed
  • 2 tsps coriander powder
  • 1 tsp red chili powder
  • ½ tsp garam masala
  • 1 tsp turmeric powder
  • ¼ cup thick yoghurt
  • 1 cup water
  • 2 tbsps oil
  • salt to taste
Instructions
  1. To prepare the koftas, peel and grate the lauki/bottle gourd. Since this vegetable is 95% water, squeeze out as much juice as you can and keep separately. Do not throw away. We are going to use this juice for the gravy.
  2. Take the grated lauki in a large bowl and add the gram flour, bread crumbs, turmeric powder, ginger garlic paste, finely chopped onions and chilies and salt. Mix well with hands. The consistency should be thick so that you can form balls. Work fast, as the lauki will continue to shed water and you don't want soggy balls. Grease your palms with a little bit of oil and divide the mixture into about 9-10 portions. Take each portion and form into a ball.
  3. Heat oil at high in a wok. When the oil is hot, reduce heat to medium and add 3-4 balls at a time. Stir occasionally and deep fry until golden brown. Drain excess oil using a slotted spoon and place on a kitchen towel.
  4. To prepare the gravy, heat the oil in a wok. Add the cumin seeds and cook until they begin to sputter. Add the ginger garlic paste and stir fry for a 3-4 minutes. Add chopped onions and stir fry till they become transparent. Puree the tomatoes and cashews together and add to the onions on the fire. Stir fry for another 10 minutes.
  5. Add all the dry spices and cook for a few minutes till the spices are nicely incorporated. Add the yoghurt and mix well. Cook for around ten minutes or till the raw smell of the tomatoes and onions is gone.
  6. Add the lauki water (which we kept aside from after squeezing the grated lauki). Add the water and cook for another 5-8 minutes. The gravy should reduce a little. At this point add the kofta balls and cook for some 5-6 minutes. Garnish with cilantro leaves and serve hot with naan or basmati rice.
Notes
Deep fry the koftas on medium heat. If the oil is too hot, they will brown too quickly but the inside will remain raw.
Recipe by Box of Spice at https://boxofspice.com/2015/09/lauki-kofta-vegetarian-meatballs-curry/