How to make LAUKI KOFTA CURRY - skk -

A simple recipe, with which cooking becomes not only less tedious but also healthier as the kofta are steamed rather than fried. Go ahead give it a try.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bottle gourd, Gram flour

Cuisine : Indian

Course : Main Course Vegetarian


For more recipes related to LAUKI KOFTA CURRY - skk checkout Dudhia Kumbh, Lauki Soya Chana Dal, Lauki Chana Dal With Wadiyaan, Lauki Aloo Matar . You can also find more Main Course Vegetarian recipes like Parval and Pumpkin Subzi Kumror Chhokka Aloo Angoor Dahiwale Babycorn and Mushroom

LAUKI KOFTA CURRY - skk

LAUKI KOFTA CURRY - skk Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for LAUKI KOFTA CURRY - skk Recipe

  • Bottle gourd grated and soaked in water 1 cup

  • Gram flour 1/4 cup

  • Red chilli powder 1 1/2 teaspoons

  • Salt to taste

  • Oil 1 tablespo to deep fry

  • Medium onions chopped 2

  • Fresh tomato pureer 1 cup

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Squeeze the grated bottle gourd to remove all the moisture and put it in a mixing bowl. Add gram flour, 1 teaspoon red chilli powder and salt and mix well to make a batter.

Step 2

Heat sufficient oil in a kadai, drop small portions of the batter into hot oil and deep-fry till light golden. Drain the kofte on absorbent paper.

Step 3

Heat 1 tablespoon oil in a non-stick pan, add onions and saute till they turn a light golden.

Step 4

Add tomato puree, mix and saute till the mixture thickens.

Step 5

Add remaining red chilli powder, turmeric powder and coriander powder and mix well.

Step 6

Add salt, mix well and cook for 1-2 minutes.

Step 7

Place the kofte in a serving bowl and pour the gravy over them. Sprinkle a little garam masala powder and garnish with coriander leaves and serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.