Best louki kofta recipe

Best louki kofta recipe

Louki Kofta Recipe

You won’t believe lauki can be so delicious until you get a taste of these koftas.
Soft and full of flavour from the creamy onion tomato masala that they have been
cooked in these koftas melt in your mouth. Each of these koftas is stuffed with
a tiny tamarind ball which adds a beautiful hint of tanginess to it. It is one
of my favourite things to eat along with steamed rice.


Ingredients:

. Bottle Gourd 750 grams

. Tomato puree to taste

. Gram flour (besan) 5tsp

. Red chilli powder 1/2tsp

. Tamarind seeds or with seeds 12 piece

. Oil to deep fry

. For gravy

. Oil 3tbsp

. Onion chopped 2 medium

. Turmeric powder 3/4tsp

. Coriander powder 11/2tbsp

. Red chilli powder 3/4 tsp

. Tomato puree 5 medium

. Salt to taste

. Fresh coriander leaves 2tbsp


Method:

Step 1

For the koftas, peel and grate the bottle gourd. Squeeze
to remove excess water.

Step 2

Add the salt, gram flour, red chilli powder and mix well.
Divide the mixture into twelve equal portions.

Step 3

Stuff one piece of tamarind into each portion and shape
them into round koftas.

Step 4

Heat sufficient oil in a kadai and deep-fry the koftas,
in small batches, for two to three minutes, or until
golden brown and crisp on the outside.

Step 5

Drain on absorbent paper and set aside. Heat three
tablespoons oil in a non stick pan, add the onions
and sauté until light golden brown.

Step 6

Add the turmeric powder, coriander powder and red
chilli powder. Continue to sauté on moderate heat
for one minute, stirring continuously.

Step 7

Add the tomato puree and two tablespoons water
and continue to sauté till the oil surfaces.

Step 8

Add two cups of water and bring to a boil.
Add the salt, lower the heat and simmer
for five minutes. Keep the gravy hot.

Step 9

Add half the coriander leaves and mix well.
While serving arrange the koftas on the serving
plate, pour the gravy over them. Serve garnished
with remaining coriander leaves.


Label- north indian
www.peturecipes.com

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