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Lauki ke Kofte

Madhu Kumar
Makes 4 servings. Nutrition info provided for 1 serving.
Cook Time 50 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 90 kcal

Equipment

  • Appam maker
  • Pressure Cooker

Ingredients
  

For Koftas

  • 500 grams grated lauki (bottle gourd)
  • 3 cups water (for boiling)
  • ¼ tsp amchur powder
  • ½ tsp garam masala
  • 1 green chilli - finely chopped
  • 3 tbsp coriander leaves - finely chopped
  • 3 tbsp gram flour (besan)
  • ½ tsp salt (or as per taste)
  • 1 tsp cooking oil of your choice

For Curry

  • 1 bay leaf
  • 1 piece cinnamon
  • 1 black cardamom
  • 1 green cardamom
  • 2 cloves
  • 10 black pepper kernels
  • 1⅓ cup chopped onions
  • 2 tsp garlic paste
  • ½ tsp ginger paste
  • 2 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 finely chopped green chillies
  • 1 tsp tomato paste
  • 1 tsp garam masala
  • 2 cups water

Instructions
 

For Kofte

  • Boil the grated bottle gourd in 3 cups of water for 10 minutes on high flame
  • Once boiled, strain and squeeze out excess water
  • Add the dry masalas to the boiled bottle gourd: amchur powder, garam masala, chopped green chillies, chopped coriander leaves, gram flour (besan), and salt
  • Mix all these ingredients well
  • Cook this mixture to dry out excess water
  • Place a non-stick pan on high flame and add 1 tablespoon of water
  • Once the water starts sizzling add the bottle gourd mixture
  • Cook the mixture for 5 minutes till it dries
  • Once the mixture has cooled, down kofta balls out of it - should make about 8 kofta balls
  • Cook the koftas in the appam maker (also known as appe/appa maker). Can be bought at most Indian grocery stores and also on Amazon
  • Place the appam maker on high flame
  • Put 1 tsp oil ina bowl and then add a drop of oil in 8 sections of the appam maker and allow it to heat up
  • Use a silicone brush to spread the oil
  • Once the appam maker is hot lower the flame and place the koftas in each oiled sections
  • You can use any remaining oil to brush the koftas
  • Cover the appam maker
  • Check every 2 mins to turn the koftas
  • The koftas are cooked once they turn golden brown on the outside
  • Turn off the flame and remove the koftas and place separately

For curry

  • Add all the curry ingredients (except garam masala) to a pressure cooker: bay leaf, cinnamon, black cardamom, green cardamom, cloves, black pepper kernels, chopped onions, garlic paste, ginger paste, coriander powder, turmeric powder, Kashmiri chilli powder, chopped green chillies, tomato paste and 1 cup water
  • Mix all ingredients well (no oil to be added)
  • Close the pressure cooker and cook on high flame
  • Turn off after 4 whistles
  • After 4 whistles, open the cooker once it has cooled
  • Put the flame on high
  • Cook the masalas till they dry up
  • Add salt and continue to dry mixture
  • Once the masala mixture has dried up, add garam masala and mix well
  • Add 2 cups of water and allow the curry to boil
  • Once boiling, cook on low flame for 2 minutes then add all the koftas, turn off the flame and cover
  • Allow the koftas to soak the curry for 10 minutes
  • Once the koftas have softened, transfer to a serving dish
  • Place the koftas first then pour curry on top and garnish with chopped coriander leaves