Uttar Pradesh

Lauki kofta curry

Name: Lauki kofta curry
Total time: 55 min
Yield: 4 servings
Cuisine: Uttar Pradesh
Ingredients: 1 medium peeled and grated bottle gourd (opo squash, calabash); 3/4 cup besan (chickpea flour, gram flour); 2 finely chopped green chilli; 1 inch grated ginger; a handful chopped coriander leaves (cilantro); Cooking oil (vegetable oil), about 3 tbsp absorbed from frying plus 1 1/2 tbsp for the gravy; 1/2 tsp cumin seeds; 1 large finely chopped onion; 3 medium pureed tomato; 1 tbsp ginger garlic paste; 1/4 tsp turmeric (ground turmeric); 1 1/2 tsp kashmiri chilli powder; 1 1/2 tsp coriander powder (ground coriander); 1/2 tsp garam masala; 1/2 tsp kasuri methi (dried fenugreek leaves); Salt, to taste; Water, the saved lauki juice plus water to make about 1 1/4 cups

The kofta that turns lauki skeptics into lauki fans. It is a disguise, and a good one.

55 minTime

8 gProtein each

mediumSpice

Lauki in disguise3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

318kcalsame

8 gproteinsame

6 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Bottle gourd (opo squash, calabash)1 medium, peeled and grated

Besan (chickpea flour, gram flour)¾ cup

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a handful, chopped

Cooking oil (vegetable oil)about 3 tbsp absorbed from frying plus 1 1/2 tbsp for the gravy

Cumin seeds½ tsp

Onion1 large, finely chopped

Tomato3 medium, pureed

Ginger garlic paste1 tbsp

Turmeric (ground turmeric)¼ tsp

Kashmiri chilli powder1½ tsp

Coriander powder (ground coriander)1½ tsp

Garam masala½ tsp

Kasuri methi (dried fenugreek leaves)½ tsp

Saltto taste

Waterthe saved lauki juice plus water to make about 1 1/4 cups

Method

6 steps

1Sprinkle a little salt on the grated lauki, wait 5 minutes and squeeze out the juice firmly. Save the juice.
2Mix the squeezed lauki with the besan, green chilli, ginger, coriander and salt. Shape into small balls.
3Heat the oil to medium and fry the koftas in batches until golden brown. Drain.
4In 1 1/2 tbsp of the oil, crackle the cumin and fry the onion until golden. Add the ginger garlic paste, then the tomato puree and the powders. Cook until the oil separates.
5Add the lauki juice and water, salt and kasuri methi. Simmer.
6Add the koftas just before serving, simmer 1 minute and sprinkle with garam masala.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Uttar Pradesh

Lauki kofta curry

The kofta that turns lauki skeptics into lauki fans. It is a disguise, and a good one.

55 minTime

8 gProtein each

mediumSpice

Lauki in disguise3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

318kcalsame

8 gproteinsame

6 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Bottle gourd (opo squash, calabash)1 medium, peeled and grated

Besan (chickpea flour, gram flour)¾ cup

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a handful, chopped

Cooking oil (vegetable oil)about 3 tbsp absorbed from frying plus 1 1/2 tbsp for the gravy

Cumin seeds½ tsp

Onion1 large, finely chopped

Tomato3 medium, pureed

Ginger garlic paste1 tbsp

Turmeric (ground turmeric)¼ tsp

Kashmiri chilli powder1½ tsp

Coriander powder (ground coriander)1½ tsp

Garam masala½ tsp

Kasuri methi (dried fenugreek leaves)½ tsp

Saltto taste

Waterthe saved lauki juice plus water to make about 1 1/4 cups

Method

6 steps

1Sprinkle a little salt on the grated lauki, wait 5 minutes and squeeze out the juice firmly. Save the juice.
2Mix the squeezed lauki with the besan, green chilli, ginger, coriander and salt. Shape into small balls.
3Heat the oil to medium and fry the koftas in batches until golden brown. Drain.
4In 1 1/2 tbsp of the oil, crackle the cumin and fry the onion until golden. Add the ginger garlic paste, then the tomato puree and the powders. Cook until the oil separates.
5Add the lauki juice and water, salt and kasuri methi. Simmer.
6Add the koftas just before serving, simmer 1 minute and sprinkle with garam masala.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lauki kofta curry

Make it your way

Ingredients

Method

Lauki kofta curry

Make it your way

Ingredients

Method

Make it a meal