Curries

Lauki Kofta Recipe – Restaurant Style Lauki Kofta Curry – Dudhi Kofta – Bottle Gourd Recipe – Ruchi

Jan 30, 2019

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Lauki Kofta Recipe – Restaurant Style Lauki Kofta Curry – Dudhi Kofta – Bottle Gourd Recipe – Ruchi

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Ingredients

For Kofta
500 gms Bottle Gourd, grated
1/4 tsp Garam Masala
1/4 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Coriander&Cumin seed powder
1/4 tsp Asafoetida
1/4 tsp Garlic paste
1/4 tsp Ginger paste
2 tbsp Oil
1 Green Chilli, chopped
2 cups Gram flour
Oil for frying
Salt
Coriander leaves

For Gravy
Oil
1 tsp Cumin seeds
1 tsp Fenugreek seeds
1 tsp Carom seeds
1 tbsp Ginger, grated
1 tbsp Garlic, grated
2 Green Chillies, chopped
10-15 Curry leaves
1/4 tsp Asafoetida
1 Onion, grated
5 Tomatoes, boiled&pureed
1 tsp Coriander&Cumin seed powder
1 tsp Kashmiri Red Chilli powder
1/4 tsp Turmeric powder
1 tsp Garam Masala
Salt
1 cup Green peas
2½ cups Water
Coriander leaves

Method

For Kofta
In a bowl, add bottle gourd, garam masala, turmeric powder, red chilli powder, coriander&cumin seed powder, asafoetida, garlic paste, ginger paste, green chilli, gram flour and mix well.

For Curry
Heat oil in a vessel, add salt & coriander leaves to the mixture, take small portions of the mixture and leave it inside the oil.
In a pan, heat oil, add cumin seeds, fenugreek seeds, carom seeds, ginger, garlic, curry leaves, asafoetida, onion, saute the onions until they are nice and brown.
Add tomato puree, coriander&cumin seed powder, red chilli powder, turmeric powder, garam masala, salt, green peas, give it a mix.
Let the gravy boil for 8-10 mins.
Add water, let the gravy boil for 4-5 minutes and then add the kofta’s.
Add coriander leaves, mix well, cover and let it simmer for 2-3 minutes.
Switch off the flame and transfer it to a serving bowl.
Our Lauki Kofta is ready.

Host: Ruchi Bharani
Director: Chirag Mehta
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Shirin Shinde, Abhishek Deshmukh
Editor: Dinesh Shetty
Producer: Neha Barjatya
Copyrights: Rajshri Entertainment Private Limited

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