Lauki Kofta Sabji

Prep Time: 20 minutes

Cook Time: 30-40 minutes

Ingredients:

For the Koftas:

• 3 medium-sized Bottlegourds (Lauki), deseeded and grated
• 1 cup Gram Flour (Besan)
• 2 tbsp Rice Flour
• Salt to taste
• ½ tsp Red Chili Powder
• ¼ tsp Garam Masala
• Freshly chopped Coriander leaves for garnish

For the Gravy:

• 2 tbsp Vegetable Oil or Ghee
• 1 Bay Leaf
• 2 Cloves
• 1 Cinnamon Stick
• 3-4 Green Cardamom Pods, crushed
• 1 Large Onion, finely chopped
• 2 Tomatoes, pureed
• ½ cup Yoghurt, beaten
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• Salt to taste
• Fresh Coriander leaves for garnish

Instructions:

Prepare the Koftas:

1. Squeeze out Water: Take the grated lauki and squeeze it well using a clean kitchen towel or cheesecloth to remove excess water.
2. Mix Ingredients: In a bowl, combine the squeezed lauki with gram flour, rice flour, salt, red chili powder, and garam masala. Mix thoroughly until everything is well incorporated and you can form firm balls from the mixture.
3. Shape into Balls: Take small portions of the mixture and roll them into lemon-sized balls. Ensure each ball is compact and smooth.
4. Cook Koftas: Heat oil in a deep pan or kadhai on medium heat. Once hot, gently drop the kofta balls into the oil and fry until they turn golden brown and crisp on all sides. Remove from oil and place them on paper towels to drain excess oil.

Prepare the Gravy:

1. Heat Oil & Spices: In a separate pan, heat ghee or vegetable oil over medium heat. Add the bay leaf, cloves, cinnamon stick, and crushed cardamom pods. Sauté for about 30 seconds until fragrant.
2. Cook Onions: Add the chopped onions to the pan and sauté until they turn golden brown and translucent.
3. Add Tomatoes & Spices: Stir in the tomato puree along with turmeric powder, red chili powder, and salt. Cook for about 5-7 minutes or until the oil begins to separate from the mixture.
4. Incorporate Yoghurt: Reduce the heat and slowly add the beaten yoghurt while stirring continuously to prevent curdling. Cook for another 2-3 minutes.
5. Add Koftas: Gently slide in the fried kofta balls into the gravy, coating them evenly with the sauce. Allow everything to simmer together on low heat for about 10 minutes.

Serve:

1. Garnish the lauki kofta curry with fresh coriander leaves before serving.
2. Enjoy hot with steamed rice or warm flatbreads like roti or naan.

Tips & Variations:

• Grated Lauki: Ensure that you thoroughly squeeze out water from grated lauki to prevent the koftas from disintegrating during frying.
• Spice Level: Adjust the amount of red chili powder and garam masala according to your spice preference.
• Texture: For a smoother gravy, use an immersion blender or traditional grinder for pureeing onions and tomatoes.