Ingredients
For Kofta
- 1 Small Bottle Gourd/ Lauki (Grated)
- 1 tsp Dry roasted Cumin/ Bhuna Jeera
- 1 pinch Cumin Seeds/ Jeera
- 1 pinch Turmeric Powder/ Haldi
- 0.5 tsp Salt (Or as per taste)
- 2 nos Green Chili (Finely Chopped)
- 0.5 tsp Red Chili Powder
- 3-4 tbsp Gram Flour/ Besan
- 1 pinch Baking Soda
For Curry
- 1 tbsp Ghee (Or Oil)
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Cumin Seeds/ Jeera
- 1 pinch Turmeric Powder/ Haldi
- 0.5 tsp Red Chili Powder
- 2 tbsp Coriander Powder/ Dhaniya
- 1 large Tomato (Grated or pureed)
- 2 tbsp Curd (Beated)
- 0.5 tsp Salt (Or as per taste)
- 0.5 tsp Dry Mango Powder/ Aamchur (Optional)
Servings: People
Instructions
- Grate the lauki and squeeze well to drain all excessive water. Keep in a large bowl.
- Now add bhuna jeera, jeera, salt, haldi, red chili powder, chopped green chili, baking soda and mix well. Now add just sufficient besan to bind it.
- Heat appe pan and drop 1-2 drops of oil in each slot.
- Make medium size balls out of the lauki dough and place each ball in each slot of appe maker. Reduce the flame to low and cover the pan. leave for 8-10 minutes.
- Meanwhile lets prepare curry. For that heat 1 tbsp ghee (or oil) in a pan. Add hing, jeera, haldi powder, red chili powder and dhaniya powder. Fry til golden in color.
- Add tomato puree and fry till change in color. Reduce the flame and cover the pan for few minutes.
- Meanwhile check the koftas looks cooked drop few drops of oil and turn them. Cover the pan again and leave for another 5-6 minutes.
- Npw check the curry, take the pan out of the stove or switch off the flame. Add well beated curd and mix well.
- Now keep stirring and fry on high flame for few seconds or change in color.
- Add sufficient water according to require consistency and let it boil, keep stirring until a boil comes. when a boil comes reduce the flame to low and cover the pan. Leave for another 5-6 minutes or until the curry starts leaving side.
- Now check the koftas if done switch off the flame and take the koftas out in a plate.
- When curry is done, dip koftas mix and cover the pan. Switch off the flame and leave for another 10-15 minutes.
- Serve hot with chapati, paratha, rice or naan.
Recipe Notes
- Squeeze well the grated lauki before adding spices and besan to it.
- Switch off the flame before adding curd to the gravy.
- Keep stirring after adding curd, it can be curdle otherwise.
- Do not cook the gravy after adding koftas, just cover the pan and let it cook with hot steam inside.
- Check the consistency before adding koftas if it is looking thick add more water and boil it fist.
- Koftas will absorb some water and gravy will be thicker after it.
“Be Vegetarian be Happy”
“Live and Let Live”
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