Kofta

Kofta is a popular snack in South Asia, the Middle East, the Mediterranean, and the Balkan states, typically a form of meatballs flavored with spices and served with a tangy or spicy sauce. In this Indian vegetarian version, kofta is made with lauki, also known as bottle gourd or Calabash, combined with besan flour and salt to make a dough shaped into balls and then fried until crispy and golden. The lauki kofta are simmered in a spicy sauce of tomatoes, onions, green chilies, jeera powder (cumin), garam masala (Indian spice blend), red chili powder, haldi (turmeric powder), and salt. The dish is garnished with freshly chopped coriander and served hot with rice or roti.

Lauki is a kind of fruit grown in vines and often used as a vegetable. In other parts of the world, it is also known as opo squash, long melon, calabash, or bottle gourd. It is also dried and used as a utensil, pipe, water container, or bottle and hence its nickname. They grow into different sizes but always have light green smooth skin and white flesh. It has a delicate and refreshing flavor since it has high moisture content and is a member of the cucumber family. Before combining with the besan flour and salt, the shredded lauki should be drained of its excess water.

Ingredients:

300gms Gourd/lauki peeled and grated

1 cup besan

2 tablespoon oil

3 medium sized tomatoes chopped, grated

2 medium onion finely chopped, grated

2 green chillies finely chopped

1 teaspoon jeera powder

1 teaspoon garam masala

1 teaspoon red chilli powder

1 teaspoon haldi/turmeric powder

Salt to taste

1 tablespoon fresh coriander leaves, chopped

350ml for frying koftas

2 cups water

Preparation:

1.       Grate Bottle gourd and drain out the excess water. Add besan and salt to form loose dough for frying.

2.       Heat oil in a deep pan and make small balls from the dough. Fry balls in medium to low flame until golden brown on both sides. Drain the excess oil and set aside.

3.       Heat 2 tablespoon of oil and add jeera, once it turns brown throw in green chillies and grated onions. Once the onions turn golden brown, add grated tomatoes and the rest of the spices. Keep stirring till everything blends well. Add the fried koftas and 2 cups of water. Let it cook for 5-8 minutes.

4.       Garnish kofta with chopped fresh coriander leaves and serve hot with rice or rotis.