Ghiya ( bottlegourd) Ke Kofte

Ghiya ( bottlegourd) Ke Kofte

For the kofte:

• 500 gms Ghiya or Lauki (bottlegourd), peeled and grated
• 1/2 tsp Ginger paste
• 1/2 tsp salt
• 1/4 tsp black pepper powder
• 2 tbsp Besan
• 1 tsp Kasuri Methi
• Oil for deep-frying

For the gravy:

• 4 medium size tomato
• 2 Onions
• 2 tbsp Ghee (clarified butter)
• 1 tsp Jeera (cumin seeds)
• 1 tsp Ginger, finely chopped
• Salt to taste
• 1 1/2 tsp Dhania (coriander) powder
• 1/4 tsp Chilli powder
• Hara dhania (green coriander / cilantro), chopped for garnishing

How to make lauki ke kofte:

Grate ghiya and add salt , keep it aside for 10 mins ( it will leave water from the ghiya ), squeeze water out of the ghiya with both the palms; add little salt again to taste, add 2 tablespoon besan to the ghiya. Put black pepper to taste,add kasuri methi to the mixture and shape into walnut sized balls from that mixture, please ensure not to put excess besan for binding as this will make the kofta hard, deep fry them over medium to high flame, ensure it is well cooked from within. Take them out when golden brown. Keep them aside.

For the gravy –

Grind tomatoes, onions and ginger in mixer grinder and make a paste. Take a kadai or pan and add oil, cook this
mixture till pan leaves oil from the sides. Add salt to taste,chilli powder, dhania powder. Put 1-2 cups of water in the kadai to make the gravy ( I don’t put too much water and like little thick gravy ) bring to boil .

Add the deep fried kofte’s to the gravy and cook for another 5 – 7 mins. Garnish with cilantros and serve hot with chapatti, rice or kulcha.