The bottle gourd, or lauki, might be a common vegetable in Indian kitchens, but they are not always the most popular one. Celebrity chef and MasterChef India judge Ranveer Brar attempts to change that perception with his lauki kofta recipe, which he uploaded on YouTube on August 7.
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The recipe takes approximately 35 minutes to make and serves two to four. The detailed steps to prepare the dish are presented as follows.
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Ingredients
For lauki kofta mixture
- 1 medium bottle gourd (peeled, grated)
- Salt to taste
- 1 tbsp tender coriander stems (chopped)
- 1 cup gram flour
- Salt to taste
- 1-2 tbsp ginger-garlic paste
- ½ tsp fennel seeds
For curd mixture
- 2 cups curd (beaten)
- 1 tbsp ginger-garlic paste
- 1 heaped tbsp coriander powder
- 2 tbsp degi red chilli powder
- 1 tsp turmeric powder
For lauki kofta curry
- 2 tbsp ghee
- 1-2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 medium onions (roughly sliced)
- 1-2 dry Kashmiri red chillies
- Prepared curd mixture
- 1 ½ cups hot water
- 2 tbsp fresh coriander leaves (chopped)
- 1 tsp dry fenugreek leaves (crushed)
- Salt to taste
- Fried koftas
Other ingredients
- Oil for frying
For garnish
- Coriander sprig
Method of preparation
For lauki kofta mixture
- In a bowl, add grated bottle guard and salt to taste. Mix well and set aside for a while.
- Squeeze out the excess moisture from the bottle gourd and transfer it to a clean bowl.
- Add tender coriander stems, gram flour, salt to taste, ginger garlic paste and fennel seeds. Mix well.
- Heat oil in a kadai, drop the kofta mixture into the hot oil, one portion at a time, and fry until golden brown and crispy.
- Transfer the fried koftas to an absorbent paper and keep them aside.
For curd mixture
- In a bowl, add curd, ginger-garlic paste, coriander powder, degi red chilli powder, and turmeric powder.
- Mix well and keep aside.
For lauki kofta curry
- In a kadai or handi, add ghee and oil. Once it's hot, add cumin, fennel seeds, onions, and dry Kashmiri red chillies, and let it cook for two to three minutes, or until the onions turn translucent.
- Add the prepared curd mixture and cook for a while, until the oil separates from the masala.
- Now, add hot water, fresh coriander leaves, dry fenugreek leaves, salt to taste and fried koftas.
- Cook for another seven to eight minutes.
- Transfer the curry to a serving dish and garnish it with coriander sprig.
- Serve hot with roti.
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Ingredients
For lauki kofta mixture
- 1 medium bottle gourd (peeled, grated)
- Salt to taste
- 1 tbsp tender coriander stems (chopped)
- 1 cup gram flour
- Salt to taste
- 1-2 tbsp ginger-garlic paste
- ½ tsp fennel seeds
For curd mixture
- 2 cups curd (beaten)
- 1 tbsp ginger-garlic paste
- 1 heaped tbsp coriander powder
- 2 tbsp degi red chilli powder
- 1 tsp turmeric powder
For lauki kofta curry
- 2 tbsp ghee
- 1-2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 medium onions (roughly sliced)
- 1-2 dry Kashmiri red chillies
- Prepared curd mixture
- 1 ½ cups hot water
- 2 tbsp fresh coriander leaves (chopped)
- 1 tsp dry fenugreek leaves (crushed)
- Salt to taste
- Fried koftas
Other ingredients
- Oil for frying
For garnish
- Coriander sprig
Method of preparation
For lauki kofta mixture
- In a bowl, add grated bottle guard and salt to taste. Mix well and set aside for a while.
- Squeeze out the excess moisture from the bottle gourd and transfer it to a clean bowl.
- Add tender coriander stems, gram flour, salt to taste, ginger garlic paste and fennel seeds. Mix well.
- Heat oil in a kadai, drop the kofta mixture into the hot oil, one portion at a time, and fry until golden brown and crispy.
- Transfer the fried koftas to an absorbent paper and keep them aside.
For curd mixture
- In a bowl, add curd, ginger-garlic paste, coriander powder, degi red chilli powder, and turmeric powder.
- Mix well and keep aside.
For lauki kofta curry
- In a kadai or handi, add ghee and oil. Once it's hot, add cumin, fennel seeds, onions, and dry Kashmiri red chillies, and let it cook for two to three minutes, or until the onions turn translucent.
- Add the prepared curd mixture and cook for a while, until the oil separates from the masala.
- Now, add hot water, fresh coriander leaves, dry fenugreek leaves, salt to taste and fried koftas.
- Cook for another seven to eight minutes.
- Transfer the curry to a serving dish and garnish it with coriander sprig.
- Serve hot with roti.
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Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
This article is for informational purposes only.
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