Although most of the vegetables are now available through the year, their taste is just so different when they are in season. Probably this is because they are more fresh, direct from the farms or may be just a perception. Whatever it is, I still look forward to the seasonal vegetables and come summer we get varieties like lauki, tinda, bhindi and more. I used the lauki from the market today to make Lauki Ke Kofte as everyone at my home looks forward to this dish once in a while. The dish came out very appetizing and tasty, served with some hot made made roti, it was finished in no time. So why don’t you also give it a try with this Lauki Ke Kofte Recipe.
All you need is (serves 4)
For Kofte
Lauki – 500 gms
Besan – 100 gms
Green chili – 1 tsp (chopped)
Ginger – 1 tsp (grated)
Salt – 1 tsp
Red chili powder – 1/2 tsp
Garam masala – 1/2 tsp
Oil for frying
For Curry
Oil – 2 tbsp
Bay leaves – 2
Zeera – 1 tsp
Onion – 1 cup (chopped)
Ginger – 1 tsp (grated)
Garlic – 1 tsp (grated)
Green chili – 1 tsp (chopped)
Tomato – 1 cup (chopped)
Coriander powder – 2 tsp
Red chili powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Salt – 1 tsp
Fresh dhania to garnish
Lauki Ke Kofte Recipe
Preparation time: 20 min.
Cooking time: 30 min.
Mix all kofte ingredients in a bowl, divide in equal parts and make lemon sized balls.
Heat oil in a kadhai and deep fry the kofte till golden brown. Keep aside.
Heat oil for curry in a pan, add bay leaves and zeera and allow it to crackle.
Add onion and saute till golden brown.
Add ginger, garlic and green chili and saute for 2-3 min.
Add tomato and saute till the oil leaves the sides.
Add all dry masala and saute for 5-6 min adding water as necessary.
Add 2 cup water to make curry.
Add kofte and bring the curry to a boil, add garam masala and then cook for 3-4 min.
Garnish with fresh dhania.
Serve hot
