Lauki Ke Kofte

LAUKI KE KOFTE RECIPE

Ingredients:
For the Kofte:

1. 4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
2. 1/2 tsp Ginger paste
3. 1/2 tsp Sendha namak (rock salt)
4. 1/2 tsp Kali mirch, pissi (black pepper powder)
5. 2 tbsp Singhare ka atta (waterchestnut flour)
6. Oil for deep-frying

For the Gravy:

1. 2 tbsp Ghee (clarified butter)
2. 1 tsp Jeera (cumin seeds)
3. 1 tsp Ginger, finely chopped
4. 1/4cup (50 gms) Dahi (yogurt), beaten smooth
5. 1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
6. 1 1/2 tsp Dhania (coriander) powder
7. 1 1/2 tsp Sendha namak (rock salt)
8. 1/4 tsp Chilli powder
9. Hara dhania (green coriander), chopped for garnishing

How to make Lauki Ke Kofte:

• Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high
  flame, to dry up excess liquid and leave to cool.
• Add singhare ka atta, mix well and shape into walnut sized balls.
• Deep-fry koftas to a golden brown over high flame and keep aside.
• Heat ghee; add jeera followed by ginger and sauté to a light brown.
• Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till
  oil separates.
• Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas
  and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with
  hara dhania.