My family's favourite dish is "Lauki Ke Kofte" which I usually make once in every 3 weeks. So here's the recipe.
Ingredients:
For Kofte
Grated Lauki (water extracted) - 1 kg
Roasted gram flour/ besan- 2 tbspn
Onions finely chopped - 2nos.
Red Chilli Powder - 1/2 tspn
Red Chilli Powder - 1/2 tspn
Corriander Powder - 1/2 tspn
Amchoor Powder - 1/2 tspn
Roasted Cumin Powder - 1/2 tspn
Asafoetida - 2 pinches
Anaardana/roasted kaaju badaam (optional)
Salt to taste
Oil to deep fry
For Gravy
Cumin Seeds - 1 tspn
Asafoetida - a pinch
Onions finely chopped - 4 medium nos.
Fresh Ginger and garlic paste - 1 tblspn
Green Chillies finely chopped - 2 nos.
Tomato (Medium) Puree - 3 to 4 nos
Turmeric Powder - 1/4 tspn
Red Kashmiri Chilli Powder - 1 tspn
Red Kashmiri Chilli Powder - 1 tspn
Corriander Powder - 2 tspn
Salt to taste
Water as required
Garam Masala - 1 tspn
For Garnish
Finely chopped Corriander Leaves
Fresh Cream - 1 tblspn
Method:
For Kofte
First grate lauki and extract all the water in it. Keep it aside for later use. Now roast the gram flour or besan till it becomes light brown, add this flour to lauki. Now add finely chopped onions, red chilli powder, corriander powder, amchoor powder, roasted cumin powder, asafoetida and salt to this mixture. Make small balls and add anaardana or roasted kaaju badaam in between. Now deep fry the balls till it becomes dark golden brown and keep it aside.
For Curry
Put 2 tblspn oil in a thick bottomed pan. Add cumin seeds, allow it to splutter. Now add asafoetida. Add finely chopped onions and saute it for 3-4 mins. Now add fresh ginger and garlic paste and saute it for another 2mins or till it turns light golden brown. Now add finely chopped green chillies and tomato puree. Now add the paste of red chilli powder, turmeric powder, corriander powder and salt with a little water. Keep it on slow flame and allow it to simmer till the oil gets separated. Now add the lauki water to the curry and check for its consistency, if required, add a little more water and allow it to boil for a few minutes. Finally add garam masala and kofte to curry. Garnish it with corriander leaves and fresh cream on the top.
Serve hot and enjoy!!!
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