Jain Style Lauki Kofta
Serving - 3
INGREDIENTS
Bottle gourd - 220 grams
Salt - 1/2 teaspoon
Green chili - 1 teaspoon
Coriander - 2 teaspoons
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Coriander power - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Gram flour - 50 grams
Coriander powder - 1/2 teaspoon
Oil - for frying
Desi ghee - 1 1/2 tablespoons
Cumin - 1 teaspoon
Green chili - 1 teaspoon
Tomato puree - 300 millilitres
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1 teaspoon
Cashew powder - 1 1/2 teaspoon
Water - 400 millilitres
Fresh cream - 40 grams
dry fenugreek leaves - 2 teaspoons
Dry fenugreek leaves - for garnishing
PREPARATION
- In a mixing bowl, add 220 grams grated bottle gourd, 1/2 teaspoon salt and mix well.
- Now, put it in a muslin cloth and squeeze out its excess moisture.
- Keep aside.
- In an another bowl, add squeezed bottle gourd, 1 teaspoon green chili, 2 teaspoons coriander, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1 teaspoon dry mango powder and 50 grams gram flour.
- Mix all the ingredients well.
- Now, take a small portion of mixture and shape into round balls.
- Heat oil in a wok, deep fry kofta balls until crisp and golden brown.
- Keep aside.
- Heat 1 1/2 tablespoons desi ghee in a pan, add 1 teaspoon cumin and mix well.
- Now, add 1 teaspoon green chili and mix again.
- Add 300 grams tomato puree and give it a nice stir.
- Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon garam masala and mix well.
- Now add, 1 1/2 teaspoon cashew powder and mix again.
- Add 400 milliliters water and stir well.
- Then, add 40 grams fresh cream and stir again.
- Now, add the prepared koftas and stir well.
- Add 2 teaspoons dry fenugreek leaves and mix well.
- Cook for 3-4 minutes on moderate heat.
- Remove the pan from heat.
- Add the Lauki kofta in a serving dish.
- Garnish it with dry fenugreek leaves.
- Serve.