LAUKI KOFTA CURRY

INGREDIENTS

FOR KOFTA:

• ½ LAUKI / BOTTEL GOURD / SOREKAYI / CURAIKKAY / SISA

• ¼ CUP BESAN / GRAM FLOUR

• SALT TO TASTE

• ½ TSP TURMERIC / HALDI

• ½ TSP KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

• 2 TBSP CORN FLOUR, TO COAT

• ¼ TSP GARAM MASALA POWDER

• OIL FOR DEEP FRYING

FOR ONION-TOMATO PASTE:

• 2 TSP OIL

• 1 ONION, FINELY CHOPPED

• 1 TSP GINGER-GARLIC PASTE

• 1 CUP TOMATO PUREE

• 10 WHOLE CASHEWS

OTHER INGREDIENTS:

• 2 TSP OIL

• ½ TSP CUMIN SEEDS / JEERA

• 1 BAY LEAF / TEJ PATTA

• ½ TSP TURMERIC / HALDI

• 1 TSP KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

• 1 TSP CORIANDER POWDER

• SALT TO TASTE

• ¼ CUP CURD / YOGURT

• 1 TSP KASURI METHI / DRY FENUGREEK LEAVES

• ½ TSP GARAM MASALA POWDER

• 1 TSP CORIANDER LEAVES, FINELY CHOPPED

INSTRUCTIONS

FOR KOFTA PREPARATION:

1. FIRSTLY, PEEL AND GRATE LAUKI. ADD SALT SQUEEZE WELL.

2. ALSO ADD IN BESAN AND SPICES.

3. MIX WELL AND PREPARE KOFTA.

4. COAT WITH CORN FLOUR AND DEEP FRY.

5. DRAIN AND KEEP ASIDE.

LAUKI KOFTA PREPARATION RECIPE:

1. FIRSTLY, HEAT OIL AND ADD IN CUMIN AND BAY LEAF.

2. FURTHER ADD TURMERIC AND CHILLI POWDER.

3. ADD IN PREPARED ONION TOMATO PASTE AND SAUTE WELL.

4. ADDITIONALLY, ADD IN CORIANDER POWDER AND SALT.

5. ADD IN LEFTOVER LAUKI WATER AND CURD.

6. MIX WELL AND BOIL.

7. ADD KASURI METHI AND GARAM MASALA POWDER.

8. TRANSFER THE GRAVY TO A SERVING BOWL AND PLACE LAUKI.

9. FINALLY, GARNISH WITH CORIANDER AND SERVE LAUKI KOFTA CURRY WITH ROTI.