Lauki ke kofte, the personalised version

So, as I was telling you in this post, I made lauki ke kofte with phulkas the other day, which turned out to be highly delicious, if I may say so myself. There was a lauki lying in my refrigerator for quite some time, threatening to die out on me if I didn’t rescue it promptly. Now, there were many things that one can make with lauki, but everything seemed bland and boring till I hit upon making kofte out of it. So, lauki ke kofte it was that day.

Lauki ke kofte is something that Amma used to make in her own style, a medley of South Indian and North Indian. I learnt the recipe from her, and made my own additions and deductions to it. Over time, in the hustle and bustle of daily life, concerns about kofte containing too much oil, and the OH not liking the dish all that much, I stopped making lauki ke kofte completely. I am glad I decided to revive my long-lost love for the kofte recently. 🙂

Here is how I made it:

Ingredients (for 2 people):

For the kofte:

Half of a medium-sized lauki (bottlegourd), peeled and grated

About 1/2 cup of besan

Salt to taste

Turmeric powder to taste

A pinch of asafoetida (hing)

Red chilli powder to taste

Oil to fry the kofte

For the gravy:

3 medium-sized tomatoes

1 medium-sized onion

About 4 cloves of garlic, peeled

A 1-inch piece of ginger, peeled

Fresh coriander leaves, chopped, to garnish

Salt to taste

Red chilli powder to taste

Turmeric powder to taste

A pinch of hing (asafoetida)

Sugar to taste (optional)

Garam masala to taste

About 1 tablespoon curd

1 tablespoon oil

Method:

For the kofte:

1. Take the grated lauki and all the other ingredients in a large mixing bowl. Mix everything together till it forms a paste that is slightly thick and not too runny. There is no need to add water, as the lauki has enough moisture content of its own. If required, add more besan to the mix. Taste and adjust the spices if required.

2. Heat the oil in a kadhai. When it is sufficiently hot, form a ball out of the paste and fry it till brown on a low flame. Prepare all the koftas in this manner. Keep aside.

For the gravy:

1. Grind the ginger, garlic, tomatoes and onion to a paste in a mixer. There is no need to add water.

2. Heat the 1 tablespoon of oil in a kadhai. Add the pinch of hing to it.

3. Add the tomato-onion paste to the kadhai and mix well. Let it cook till the raw smell disappears, stirring in between.

4. When the paste is almost cooked, add salt, sugar, garam masala and turmeric powder to taste. Let it cook some more, for about 5 minutes. Add water if you feel that the paste is too thick.

5. When the paste is ready, mix in the finely chopped fresh coriander leaves and the curd.

Serving:

Add the kofte in the gravy just before serving, if you like them slightly crispy and not too soggy. However, if like me, you like soggy koftas, add them to the gravy as soon as the gravy is done and let them soak in all its goodness. 🙂

Note:

I am aware that there are probably as many recipes for lauki ke kofte as there are households in India. Some use a paste of cashewnuts, while some do not like without a dash of heavy cream. This recipe might not be authentic, but is my kind of recipe, developed after many trials and tests. I like to think it is a slightly healthier version of a recipe that is not so healthy. 🙂

How do you make lauki ke kofte at home?

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8 thoughts on “Lauki ke kofte, the personalised version

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