How to make Lauki Kofta Curry -
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.
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 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 Vankaya Perugesi Methi Alu Boondi Ki Subzi Hare Pyaaz Ke Saath Beancurd with Soy Granules - Cook Smart
Lauki Kofta Curry Recipe Card
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 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.
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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.
