Lauki/Ghiya Kofta in Desi Gravy
Round, soft bottle gourd koftas in a flavorful desi gravy. This dish is a perfect blend of spices and textures, ideal for a comforting meal.
Ingredients
For Koftas
- 250gGhia (bottle gourd)
- 1cupBesan (gram flour)
- 1tspSalt
- 1/2tspRed chilli powder
- 1tspCoriander powder
- 1tspAnardana powder
- 1tspGaram masala
- 1tbspChopped green coriander
For Gravy
- 1tbspGhee
- 1tspCumin seeds
- 3/4cupOnion paste
- 1tspGinger garlic paste
- 1cupFresh tomato puree
- 1tbspCurd
- 1tspSalt
- 1/2tspRed chilli powder
- 1tspDegi mirch
- 1tspCoriander powder
- 1tspTurmeric powder
- 2cupsWater
- 1tbspFresh coriander leaves
- 1tspGaram masala
How to make Lauki/Ghiya Kofta in Desi Gravy
Preparing Koftas
Scrape the skin of the ghia, wash and grate using the thickest side of the grater.
Transfer into a heavy-bottom pan and cook on low heat until 90% of the water evaporates.
Cool it, add besan and spices, mix well and keep aside for 10 minutes.
Moisten hands with water, make round balls of the mixture, and deep fry until golden on low to medium heat.
Preparing Gravy
Heat ghee in a pan, add cumin seeds, and onion paste. Cook for 2 minutes on medium heat.
Add ginger garlic paste and cook further for a minute.
Add tomato puree and all the spices. Cook until the gravy releases ghee.
Add curd and cook again until ghee is released.
Add water and bring to a boil.
Add koftas and cook again for a minute.
Add fresh coriander leaves and garam masala.
Tips & Tricks
Ensure the ghia is cooked well to avoid splattering while frying.
Fry the koftas on low to medium heat to ensure they cook evenly.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000