Lauki kofta curry / Bottle gourd kofta gravy / lauke Ke Kofte / Sorakkai balls in rich gravy

There are so many names to this dish. I prefer to do kofta based curry during weekends. As this can serve 2 purposes. Snack and side dish. My kids love koftas may be because they get to eat that with tomato sauce, My husband because it is vegetable base and less oil for me it is because it is multi purpose dish. Bottle gourd is something I buy almost every week. This is one of my favourite vegetables. This can be perfect side dish for rice / roti / Chapathi / Chappathi
Ingredients:
For Koftas

Bottle gourd - 1 1/2 cup grated (after squeezing out water. I got it from 1 medium size bottle gourd)
Besan/Bengal gram flour/Kadalai mavu - 5 tbsp or more
Rice flour - 1 tablespoon

Corn Flour - 1 tablespoon
Asafoetida - a pinch

Garam masala - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Salt to taste
Oil as required


for the gravy/sauce
Onion - 3 chopped
Tomato - 3 cup chopped
Ginger - 1 inch piece (finely chopped)
Garlic - 5-7 (Finely chopped
Cashew nuts - 10

Poppy seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Subji Powder - 1 teaspoon

Green chillies - 3 (slit into 2)
Thick curd /Yogurt (plain) - 2 tablespoon
Oil -4 teaspoon
Salt to taste

Cumin seeds - 1/2 teaspoon
Coriander leaves - 1 tablespoon

Method (Kofta)
Peel the skin of bottle gourd, remove the seeds and grade using the finer holes of the grater. Squeeze the water out of it.  Take 1 1/2 cups of grated squeezed lauki.

In a bowl add besan flour, rice flour, corn flour, chilli powder, garam masala, salt and asafoetida mix well. Add grated bottle gourd and mix well. Make sure you got firm dough. If the batter is loose add more besan flour
Heat kuli paniyaram tawa in low flame. Add few drops of oil in each hole. When Oil is hot add a teaspoon of batter in each hole. Add more oil in each hole. When the bottom gets brown turn to other side and cook till crispy. Take out and leave it on tissue paper till you need it. Repeat the process till all batter is done

Method (Gravy)

Soak cashew nuts and poppy seeds in hot water for 30 minutes. Drain and keep it aside.
Heat 1 tablespoon of oil. When it is hot add ginger and garlic. Fry till garlic is brown in color. Add onion and green chillies. Fry till onions are transparent. Add tomatoes. Fry till it is mushy. Switch it off and let it cool down. When it is cool down transfer to blender / mixie or food processor. Grind it to smooth paste with cashew and poppy seeds.


Method (Kofta Curry)
Heat 1 teaspoon. When it is hot add cumin seeds. When it start to crackle add onion tomato gravy. Let it boil. Add subji masala, turmeric powder, chilli powder and salt. And fry till nice aroma comes. Add required water to make desired consistency. Add yogurt and mix well. When it boils add kofta and boil for another 2 mins. Switch it off. Add coriander leaves and mix well


Serve hot with rice / roti / naan / Chappathi / chapathi

TAG