Lauki ke Kofte(Bottle Gourd kofta)

Lauki/Lau/Doodhi ke Kofte......one of my favourite dish. Lauki, dudhi or bottle gourd is always included in our regular diet. Loved by some, and hated by many, the lowly lauki really packs a punch. Besides having excellent nutritional benefits, it is a versatile vegetable that lends itself to a variety of recipes. Many consider lauki boring or tasteless, but a little imagination is all it takes to transform it into a delicious dish. I love each and every recipe made from lauki that may be Lauki vegetable curry, lauki juice, masaledar nariyal lauki, lauki ka halwa, lauki ke paranthe or lauki ke kofte. Here is the recipe for Lauki ke Kofte.......... Ingredients:

4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated.
1 large Onion (chopped)
1 large Tomato (chopped)
3-4 large spoons of gram flour (besan)
2 tbsp Yoghurt
2-3 Garlic cloves, finely chopped
1 tsp Ginger, finely chopped
1/2 tsp Black pepper powder
3-4 chopped Green chilies
1 tsp whole Cumin seeds
1 tsp Coriander-Cumin powder
1/4 tsp Turmeric powder
1 tsp Red Chili powder
Salt (according to taste)
3-4 tbsp Extra Virgin Olive Oil
Chopped Coriander leaves for garnishing




Method:

Dry roast besan(gram flour) on low heat for 2-3 minutes.
Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.
Add roasted besan, 1/2 tsp red chilli powder and coriander-cumin powder; mix well and shape into walnut sized balls.
Deep-fry koftas to a golden brown over high flame and keep aside.
Coarse green chillies, onion, yoghurt and tomatoes all together in a blender.
Add 2 large spoons of oil in a kadhai/pan.
Add chopped garlic and the coarse masala to it.
Once the masala is semi-cooked, it turns granular. This takes about 8-10 minutes. Lower the flame and continuously stir the masala at this stage.
Add the dry masala, i.e. red chili powder, coriander-cumin powder, turmeric powder and salt to taste.
Add 2 cups of water to make the gravy. Boil the gravy till all the froth disappears.
Add koftas into the gravy or pour hot gravy on the koftas.
Garnish with fresh coriander leaves.
Serve hot with chapati or zeera-rice.
Good chefs always taste their Recipe.....Go Ahead....And say Wow.