Name: Lauki Koftas recipe by Prerna Sharma at BetterButter
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Yield: 8
Ingredients: Lauki 2 medium sized [bottle gourds]; Salt to taste; Turmeric powder 1 tsp; kashmiri red chilli powder 1 tsp; Besan 1/2 cup for binding; Onion 5 to 6 finely chopped; Ginger Garlic + Green Chilly Paste 2 tbsp; Tomato Boiled and Pureed 5 to 6 large sized; Dhania [coriander] powder 2 tsp; Garam masala 1 tsp; Jeera [cumin] powder 1 tsp; Pav bhaji masala 2 tsp; Cream 2 tsp; Coriander for garnishing

Ingredients Serving: 8

Lauki 2 medium sized [bottle gourds]
Salt to taste
Turmeric powder 1 tsp
kashmiri red chilli powder 1 tsp
Besan 1/2 cup for binding
Onion 5 to 6 finely chopped
Ginger Garlic + Green Chilly Paste 2 tbsp
Tomato Boiled and Pureed 5 to 6 large sized
Dhania [coriander] powder 2 tsp
Garam masala 1 tsp
Jeera [cumin] powder 1 tsp
Pav bhaji masala 2 tsp
Cream 2 tsp
Coriander for garnishing

Instructions

Peel and grate Lauki. Add a little salt so that Lauki loses water. Drain excess Water. Now add Besan, Red Chilly Powder (1/2 tsp), Haldi (1/2 tsp) and just a bit salt and combine all ingredients. Make lemon sized balls with soft hands and deep fry dem on medium heat so that koftas cook from inside. Strain and keep aside
In a kadhai add 3 tsp Canola Oil. Add Onions and fry till they turn light brown in color. You are looking for light caramelisation of onions so that they exude sweetness.
Add ginger garlic green chilly paster and fry until the raw taste goes
Add Tomato Puree and remaining seasoning ingredients and mix them on medium heat. Cook until tge paste leaves oil. That is when you know that the rawness of tomato has gone.
Add litlle by little water and keep mixing in the gravy. You can prepare the gravy as per your preference. I added little water and kept it latpata
Add cream and coriander and mix well. Chrck for salt. Since you have already added salt in the koftas you should little salt in the gravy so that it does not give a strong taste
To serve place koftas in a dish and pour gravy over
Taste best with hot Pooris

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