Saturday, October 24, 2020

Lauki Ke Kofte

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LAUKI KE KOFTE RECIPE

Ingredients:
For the Kofte:

  1. 4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
  2. 1/2 tsp Ginger paste
  3. 1/2 tsp Sendha namak (rock salt)
  4. 1/2 tsp Kali mirch, pissi (black pepper powder)
  5. 2 tbsp Singhare ka atta (waterchestnut flour)
  6. Oil for deep-frying

For the Gravy:

  1. 2 tbsp Ghee (clarified butter)
  2. 1 tsp Jeera (cumin seeds)
  3. 1 tsp Ginger, finely chopped
  4. 1/4cup (50 gms) Dahi (yogurt), beaten smooth
  5. 1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
  6. 1 1/2 tsp Dhania (coriander) powder
  7. 1 1/2 tsp Sendha namak (rock salt)
  8. 1/4 tsp Chilli powder
  9. Hara dhania (green coriander), chopped for garnishing

How to make Lauki Ke Kofte:

  • 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 singhare ka atta, mix well and shape into walnut sized balls.
  • Deep-fry koftas to a golden brown over high flame and keep aside.
  • Heat ghee; add jeera followed by ginger and sauté to a light brown.
  • Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till
    oil separates.
  • Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas
    and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with
    hara dhania.
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