Lauki Kofta

Ingredients

• Bottle gourd (Lauki)500 g
• Onion1 medium, sliced
• Tomato2 medium, chopped
• 4 tbsp besan
• oil for frying
• 1/2 tsp turmeric
• 1 tsp coriander powder
• salt to taste

Prep

20 min

Cook

40 min

Serves

4

Difficulty

medium

Cuisine

Punjabi

Diet

Vegetarian

Method

1. 1Grate the lauki, salt it lightly and squeeze out as much water as you can. Keep that water for the gravy.
2. 2Mix the grated lauki with 4 tbsp besan, ginger, chilli, coriander and salt into a firm mixture.
3. 3Shape small balls and deep fry on medium heat until golden. Drain and set aside.
4. 4Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
5. 5Add 1 sliced onion and fry until the onion is soft and pale gold, about 5 minutes.
6. 6Add 2 chopped tomatoes with 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Cook until the masala thickens and oil shows at the edges.
7. 7Add 2 cups water with the reserved lauki water, simmer 10 minutes, then slide in the koftas just before serving so they hold their shape.

Storage: Cool completely and refrigerate in a covered box for up to 2 days.

Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.