Ingredients
Ingredients
For Koftas:
Lauki/Bottlegourd 3 cups (peeled & shredded)
Chickpea Flour/Besan 1 cup
Cilantro finely chopped
Garam Masala 1/2 tsp
Red Chili Powder to taste
Dhania –jeera powder: 1 tsp
Turmeric: tsp
Ajwain: 1 tsp
Salt to taste
For the gravy:
Oil 2 tbsp
Onions 2, med. (minced)
Salt to taste
Garlic 4 cloves (minced)
Ginger 1 tsp (minced)
Tomatoes 3 large (pureed)
Garam Masala 1/4 tsp
Yogurt/Curd 1/2 cup
Besan: 1 tsp
Cilantro finely chopped
Bay leaf: 2
Cooking Instructions
Koftas:
For the koftas, squeeze out the excess juice from the shredded lauki and keep it aside. Use this lauki water in the curry.
Add besan just enough to make round balls
Now add Cilantro, Red Chili Powder, Cumin & Coriander Powder, ajwain, Garam Masala, turmeric and salt. Give it a nice mix.
Make round balls and deep fry immediately on medium heat till they are cooked completely.
For gravy Heat oil in kadhai/wok Add bay leaves and finely chopped Onions. Fry till onions get pinkish. Then add ginger garlic paste and fry till the raw aroma goes.
Put the tomatoes in a blender and make a puree and then add it in the kadhai. Cook till oil seperates out from the mixture
Now add red chilly powder and Garam Masala. Cook for some time with a lid
In a bowl beat yogurt and besan together and make a smooth paste with running consistency.
Once the masala is cooked add the yogurt mixture in the gravy. Add the lauki water and salt to taste. Cook this gravy for some time with lid.
Now add the fried koftas in the curry and mix them well. Garnish with finely chopped cilantro.
Enjoy with roti, rice or paratha
Note: Add the koftas in curry just before 5 mins before you serve.
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