Lauki Ke Kofte, fried bottle gourd dumplings in spicy onion and tomato gravy. It is very popular in North India, especially in summers when fresh seasonal Lauki (Bottle Gourd) is available.
½-1tspRed Chilli Powder(optional if not using green chillies) or as per taste
1tbspGaram Masala Powder
1/2tspFennel Powder
2tbspMustard Oil or any oil of choice
Instructions
Wash and peel lauki, grate and mix with chickpea flour spices. Add salt just before frying koftas as lauki leaves water and the mixture can become watery.
The batter should be of dropping consistency. Take small portions of batter drop carefully in hot oil and fry till it is golden brown in color.
Once fried take out and keep aside on a kitchen towel.
Make Gravy
Roughly chop onions and tomatoes.
In a frying pan, add oil once the oil is hot, add cumin seeds and fry onions, ginger and garlic till light brown.
Add green chillies if you want. Add tomatoes and cook till tomatoes are mushy.
Cool masala and grind to a smooth paste.
Take a pan or kadhai, add 2 tbsp of oil, once the oil is hot add whole spices, saute for a minute.
Transfer pureed masala or bhuna masala and fry it till it thickens.
Add and mix coriander power, garam masala, turmeric powder. Add water to adjust the consistnecy of curry.
Cook curry for few minutes till it boils, the add chickpea slurry(1 tbsp chickpea flour+2 tbsp water) in curry and stir it well. Take care no lumps should form.
Add koftas to curry and swtich of the gas.
Serve hot with bread or rice of your choice.
Notes
You can squeeze water from garted lauki and use if for binding flour. I do not add extra water to make the batter. The mixture should not be too thick as the fried koftas can get hard when added to curry. Also, do not leave grated lauki open for long, as it starts changing color.
Oil for frying should not be too hot as te koftas will remain uncooked from inside. To test oil is hot enough for frying, drop little batter in oil, it should sizzle.
Do not cook koftas in curry as these may get hard.