Lauki Ke Kofta Curry Flavoured With Kasuri Methi

Lauki Ke Kofta Flavoured With Kasuri Methi is delicious kofta curry with healthy and spicy lauki dunked in a tomato anion based gravy flavoured with kasuri methi. This is a nice way to eat the bottle gourds that lay ignored in crisper for long time. The creamy base gels so well with bottle gourd disguised in the koftas to make it absolutely loveable. Course : Side Dish Ingridients : For Lauki Koftas 250 grams Bottle gourd (lauki) , grated 2 tablespoons Corn flour 2 tablespoons Gram flour (besan) 2 Green Chillies , chopped 1/4 cup Coriander (Dhania) Leaves , chopped 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Garam masala powder Salt , to taste 1 teaspoon Red Chilli powder To Be Ground To Paste 2 Onions , roughly sliced 6 cloves Garlic 1 inch Ginger , roughly sliced 4 Green Chillies Other Ingredients 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Garam masala powder 1 teaspoon Red Chilli powder 2 cups Homemade tomato puree Salt , to taste Oil , to shallow fry 1/4 cup Coriander (Dhania) Leaves , chopped Instructions To begin making Lauki Ke Kofta Curry Flavoured With Kasuri Methi, mix all the ingredients for Koftas including bootle gourd, corn flour, gram flour, green chillies, coriander leaves, cumin seeds, garam masala powder, red chilli powder, salt in a bowl.Mix it gently without adding water (since the bottle gourd already has lot of moisture). Apply some oil on palms, and make small round balls of equal size to fit paniyaram pan.Heat a paniyaram pan, drizzle a few drops of oil into each cavity and fry the lauki Koftas.Once the bottom side of the kofta is browned, flip them on the other side and fry further till browned evenly.Keep medium heat through out while frying the koftas. Drain on paper towel and set aside.Make a paste of ingredients mentioned under "To Be Ground To Paste" including onions, garlic, ginger, green chillies with a little water in the food processor.Heat a little oil in a shallow fry pan or kadai. Add dried kasuri methi and cumin seeds. Sauté for about a minute or half, on medium heat.Add the ground paste to the pan and sauté for about 10 minutes on low heat till the gravy is golden brown in colour.Now add all the spices and salt. Mix well. Now add tomato purée and sauté till the gravy comes together and looks cooked.Add about 3 cups of water and let it boil for a few minutes. Once done, check for salt and seasoning. Now add the koftas made earlier in the curry. Cook for few minutes.Remove from heat and add chopped coriander leaves. Serve Lauki Ke Kofta Flavoured With Kasuri Methi along with Garlic Naan Without Yeast Recipe and Boondi Raita for a weekday meal.