• 4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
  • 1/2 tsp Ginger paste
  • 1/2 tsp Sendha namak (rock salt)
  • 1/2 tsp Kali mirch, pissi (black pepper powder)
  • 2 tbsp Singhare ka atta (waterchestnut flour)
  • Oil for deep-frying
  • For the gravy:
  • 2 tbsp Ghee (clarified butter)
  • 1 tsp Jeera (cumin seeds)
  • 1 tsp Ginger, finely chopped
  • 1/4cup (50 gms) Dahi (yogurt), beaten smooth
  • 1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
  • 1 1/2 tsp Dhania (coriander) powder
  • 1 1/2 tsp Sendha namak (rock salt)
  • 1/4 tsp Chilli powder
  • Hara dhania (green coriander), chopped for garnishing

Cooking Instructions

Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.

Add singhare ka atta, mix well and shape into walnut sized balls.

Deep-fry koftas to a golden brown over high flame and keep aside.

Heat ghee; add jeera followed by ginger and sauté to a light brown.

Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.

Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes.

Add koftas and dahi, simmer for another 2 minutes, and serve

hot. Garnish the lauki ke kofte with hara dhania.

05 Mar 2011     1993 views     NON-Vegetarian       Curries > Vegetables

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