Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 2
Difficulty level: Easy
Ingredients
For the kofta
- 120 g Lauki, long, raw, washed, peeled, grated and squeezed
- 100 g Besan
- 0.8 g Salt
- 1 g Dried chillies, powdered
- 150 ml Sunflower oil, to fry
For the gravy
- 16 ml Sunflower oil
- 1 g Cumin seed / jeera, whole
- 96 g Onion, chopped
- 80 g Tomato, hybrid, raw, chopped
- 2 g Ginger, fresh, chopped finely
- 2 g Garlic, chopped finely
- 4 g Green chillies, chopped finely
- 1.4 g Coriander seeds - whole / ground, powdered
- 1 g Turmeric / haldi
- 2 g Dried chillies, powdered
- 2.4 g Salt
- 0.6 g Garam Masala
To serve
- 20 g Curd, whisked, optional
- 6 g Coriander leaves, chopped finely
Instructions:
For the kofta
- Wash, peel and grale lauki. Squeeze grated lauki to dewater it.
- In a bowl, mix grated lauki, besan, salt and chilli powder. As a small quantity of water as necessary to make a thick batter.
- Heat oil in a kadahi / frying dish. Using your hands or a spoon, drop tablespoon-sized dollops of the batter into the hot oil. Fry until golden on all sides. Use a slotted spoon to remove the koftas from the oil, and set the koftas aside while you prepare the gravy.
For the gravy
- In a pan, heat oil until nearly smoking. Add cumin seeds and allow these to crackle.
- Add chopped onion and sauté until light golden.
- Add ginger, garlic, tomatoes, turmeric, red chilli powder, coriander powder and salt and cook until tomatoes are soft and the oil separates.
- Add the koftas and allow to simmer on low for ~5 minutes. Add garam masala, mix and turn off the flame.
To serve
- Transfer to a serving bowl. Garnish with whisked curd if using and chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 160 kcal | Protein: 6.3 g | Carbohydrates: 15.8 g | Fat: 7.7 g | Fiber: 4.9 g