Lauki Kofta Curry

Lauki, Bottle Gourd, Doodhi,  different names, vegetable remains the same. A vegetable loved by some and hated by others. In my house lauki is bought for my husband and elder daughter loves. Both love lauki in any form, dry, with channa, with prawns, in gravy, the variety is endless. The problem lies with me and my younger daughter. We both don't enjoy this vegetable. One day many years ago I chanced on this recipe of lauki kofta curry and our world changed. Now we all enjoy this dish and is cooked quite often in my kitchen.

Ingredients:

• 200gms lauki peeled and grated 
• 2 green chillies 
• 2, 1 inch pieces of ginger
• 1 tsp garlic paste
• 1 large onion
• 1 tomato blanched
• 1 tsp punjabi garam masala*
• 3 tbs gram flour
• 1 tsp rice flour 
• salt to taste
• 1 tsp red chilli powder
• 1/2tsp haldi powder.
• 3 tbs coriander leaves chopped
• 1/2 cup coconut milk

Method: 

Koftas:

• Grate the lauki to this add salt pinch of haldi red chilli powder chopped ginger1/2 tsp 1/2 onion chopped the besan rice flour and coriander leaves mix 
• Do not add water as the water in the lauki is enough to form a batter to make round Koftas
• Make Koftas deep fry and keep aside.
• Grind together 1onion ginger and garlic
• Blanch tomato remove skin and make a paste.
• Heat 2tbs oil when hot add 1tsp jeera and a pinch of hing
• Add the onion paste and let it brown.
• When brown add the tomato paste and cook till oil separates 
• Add red chilli powder and garam masala and 1/2cup water cook for 5 mins
• Put the flame on sim and add the coconut milk
• Garnish with cream and coriander leaves .

Serve with roti or paratha.

Note : Its the best way to get your kids to eat lauki which has great nutrients.

*Punjabi Garam Masala:

• 90 gms cummin seeds
• 75 gms black cardomom seeds
• 75 gms black peppercorns
• 45 gms green cardamoms
• 30 gms corriander seeds
• 30 gms fennel seeds
• 20 gms cloves
• 20 sticks cinnamon(1 inch)
• 20 gms mace
• 20 gms black cummin seeds
• 15 gms bay leaves
• 15 gms dry rose petals
• 15 gms ginger powder
• 3 nutmegs

Method:

Put all the ingredients except ginger powder in a mixer and make a fine powder. Transfer to a clean dry bowl, add ginger powder and mix well. Sieve and store in a sterilised, dry and air tight container.

Note:
If pounded in a mortar with a pestle, result will be better.

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