Ahhh again comes a vegetable which is generally not a popular one in mostly household because of its bland taste, but today I will share the recipe to make one of the best Indian curry out of it-Lauki Kofta Curry. It is made with deep-fried koftas/spicy dumplings made with grated lauki, gram flour along with few spices are dunked in spicy gravy of onion,tomatoes and cashews.
I always loved lauki, my mom used to make plain lauki sabzi with cumin seeds, salt, red chili powder and few drops of lemon juice in it to add that little bit of tanginess in the taste and I could eat bowls full of it but I wonder why people doesn’t like it, may be the stigma attached to this veggie, being food for sick people, gave a poor image that nobody wants to eat :(.
So let’s start with the recipe of changing this simple veggie into delicious dish, I am sure it will change your impression for this veggie and your family will love it.
Recipe type: Main Course
Prep Time: 20-25 mins
Cook Time: 30 mins
Level of cooking: Medium
- 2 cups grated lauki/opo squash
- 5 tbsp gram flour
- 1 tsp corn flour
- 1/4 tsp turmeric powder
- 1 green chili, finely chopped
- 1 tsp red chili powder
- 2 tbsp chopped coriander/cilantro
- 2 tbsp finely chopped onions (optional)
- 1/2 tsp ginger-garlic paste (optional)
- 1 tsp salt
- Oil for deep-frying
- 2 medium-sized tomato, roughly chopped
- 1 medium-sized tomato, roughly chopped
- 2 tbsp cashews
- 1 tsp cumin seeds
- 2 bay leaves
- 1/2 tsp ginger-garlic paste
- 2 tsp coriander powder
- 1 tsp kashmiri red chili powder
- 1-2 tsp garam masala powder
- 1/4 tsp turmeric powder
- 1/4 cup whisked curd (not sour)
- 2 tbsp cooking oil
- 2-3 cups of water
- Salt to taste
- Take a pan, add onion, tomato and cashews with 1-2 cup of water. Let it boil for 15 mins and turn off the gas. Strain it and let it cool. Now let’s prepare koftas.
- Peel, grate lauki and squeeze out the water completely.
- Transfer grated lauki in a large bowl, add gram flour, turmeric powder, cornflour, chili,coriander leaves, onion, ginger-garlic paste, salt and little water.
- Mix all the ingredients. Mixture should have thick consistency to make round shaped balls. If mixture is water add 1-2 tsp gram flour. Avoid keeping this mixture idle for long time as lauki releases water over time which will make mixture watery and it will be difficult to make kofta balls.
- Grease your palms with oil, take a mixture portion and roll it to round shaped ball.
- Heat oil in a frying pan, once oil is hot, add 4-5 balls at a time and fry until golden-brown color and crisp. Take them out and place them over tissue paper to drain excess oil.
- Now add boiled mixture of onion, tomato and cashews in a blender and blend into a smooth puree.
- Heat oil in a wok, add cumin seeds, bay leaves, once its start sizzling add ginger-garlic paste and sauté till raw smell goes.
- Add puree and sauté for 3-4 mins.
- Add red chili powder, coriander powder, turmeric powder, garam masala powder, salt. Mix well for 3-4 mins on medium flame.
- Add whisked curd and mix well for 1-2 mins. Turn the gas on low flame while adding curd.
- Add 1/2-1 cup of water and let it boil for 3-4 mins.
- Add fried kofta balls to the gravy.
- Cook for another 3-4 mins and turn of the gas.
- Garnish with chopped coriander leaves.
- Serve hot with any bread, zeera rice or even steamed rice.
- Add kofta balls to the gravy just 5 -10 mins before serving, else they will become soggy and may break in the gravy.
- If you don’t have curd handy, you can use little milk to get that nice color and thickness in the gravy.