Jay Chalam's Kitchen: Lauki Kofta

Kofta is a dish of meatballs or vegetable balls that are fried and served in a creamy sauce. It is a popular dish in the Indian subcontinent. Last week I made kofta using bottle gourd or lauki, mixed with raw plantain and paneer. I adapted the recipe from Sanjeevkapoor.com

Ingredients:

1 Cup grated lauki

1 Cooking plantain, boiled, peeled, and grated

2 Cups grated paneer

1 teaspoon carom seeds (ajwain)

2 green chili, seeded and chopped

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

salt to taste

3 + 1 Tablespoons besan (chickpea flour)

oil for deep frying kofta

2 Tablespoons ghee

1/2 teaspoon cumin seeds

1 Cup tomato puree

2 Tablespoons cashew nuts

1 Tablespoon poppy seeds (khus khus)

1 Tablespoon melon seeds (char magaz)

1/4 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masala powder

1 teaspoon sugar

1 teaspoon kasoori methi (dried fenugreek leaves)

Method for making Kofta:

1. Place grated lauki in a strainer and drain all liquid.

2. Place drained lauki in a mixing bowl. Add grated plantain, paneer, ajwain, green chili, 1 teaspoon red chili powder, salt, turmeric powder, and 3 Tablespoons besan to it.

3. Gently knead to a dough.

4. Divide this dough into medium size balls or kofta. Deep fry kofta in oil, or air fry them in batches. Keep aside.

Method for making Sauce/Gravy:

1. Soak cashew nuts, melon seeds (magaz), and poppy seeds in water for 10 minutes.

2. Grind the soaked nuts and seeds to a smooth paste using a little water.

3. Heat 2 tablespoons ghee in a broad pan. Add cumin seeds. Allow to brown, 30 seconds.

4. Add 1 Tablespoon besan and roast to light brown. Be careful not to let it burn.

5. Stir in tomato puree and salt. Add 1/2 cup water. Add 1 teaspoon turmeric, chili powder, garam masala, and sugar. Cook until sauce thickens, adding more water if needed.