Ghia ke Kofte / Ghiya Kofta Curry Recipe / Lauki Recipe
Ghia kofta is a delicious veg curry made with ghia and besan fritters then dipped in a spicy onion and tomato-based gravy.
Ingredients
For Making Kofta
- 450 gm lauki or ghia
- 6-7 tbsp besan
- ½ tsp salt
Other Ingredients
- 2.5 tbsp oil
- ½ tsp cumin seeds
- 2 medium sized onion finely chopped
- 3 medium sized tomatao pureed
- 2 green chillies finely chopped
- 1 tsp ginger garlic paste
- 1 tsp coriander seeds powder dhania powder
- ½ tsp turmeric powder haldi
- ¾ tsp salt
- ½ tsp garam masala
- Coriander leaves for garnishing for garnishing
- 2 cup Oil for frying
Instructions
- Wash, peel, and grate ghia or lauki. Add ½ tsp salt to it, mix and keep aside for 10 minutes.
- After that, squeeze out lauki to remove excess water. Keep aside this water to add in the gravy later.
- Now, add besan in the squeezed lauki and mix. Take small size portions out of it and give it a round shape. Put them aside on a plate.
- Heat oil in a pan on medium heat.
- Once the oil is heated, add few lauki balls to it. Half fry them and then remove them from the oil. Do the same with the rest of the balls.
- Now heat oil to medium-high and drop half fried lauki balls and fry them till they become crisp. Transfer them to a plate.
- In a pressure cooker, add 2.5 tbsp oil. Add cumin seeds. Wait until they start crackling. Then add chopped onion and green chillies. Sauté them for 2-3 minutes.
- Add ginger-garlic paste and sauté it till its raw smell gone.
- Then add tomato puree, coriander seeds powder, salt and turmeric powder. Mix them well. Cover the pan and cook it for 4-5 minutes till the mixture start leaving oil. Add garam masala and mix it well.
- Add the lauki juice and 3 more Katori water. Cover the lid of the pressure cooker and cook up to 2 whistles. Switch off the flame.
- Once the pressure is released, open the lid, add lauki koftas and cook further for 2-3 minutes. Switch off the flame. Cover and leave it for 5-10 minutes so that the koftas absorb flavour from the gravy.
- Then transfer into a serving bowl, garnish with green coriander leaves and serve warm with chapatti or rice.
Notes
1. As lauki is high in water content after grating squeezing extra water is very important. Otherwise, you will not be able to make koftas from it.
2. The mixture of the lauki kofta is a little soft but you do not add more besan to make it thick otherwise, kofta become hard and they do not absorb the gravy and left hard from inside.
3. After adding besan, don't leave it for a longer time as it starts releasing water and the mixture becomes soggy again and difficult to make balls out of it.
4. Two times frying of kofta make them crisp and helps to keep their shape when mixed in gravy.
5. First, we have to cook the gravy and then add koftas in the last.
6. It is a simple gravy recipe to make it richer, you can also add cashews, almond paste but keep in mind calories also increased.