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First wash, peel the bottle gourd. Cut off stalk and bottom and cut into 3.
Grate holding it lengthwise, turning all around as you grate to leave out the seeds in middle.
I measured approximately 1 & 1/2 cup lauki loosely packed.
Squeeze out the excess water from grated bottle gourd. Reserve the water.
Add all the other ingredients , spices required for kofta, except oil.
Mix well to get a sticky dough. Set aside until we prepare gravy.
Heat a pan with a tsp of oil. Add cubed onion and cashews.
Saute until the onion turn golden and soft.
Remove in plate for cooling.
In a blender, take cubed tomatoes, sauteed onion.
Grind smoothly without water.
Now again in the same pan, add remaining oil and temper with cumin seeds.
In goes slit chilli, ginger garlic paste.
Just give it a fry.
After that, add ground paste and the spice powders.
Mix and continue cooking until the paste becomes thick.
Add a drizzle of oil and it will be now non sticky and glossy.
In goes the reserved water from lauki. Mix in.
Then add 1 & 1/2 cups water and mix throughly.
Simmer for 6-8 minutes.
While simmering, let's cook kofta.
Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.
Cook covered in low flame.
Once one side is golden, flip and cook the other side same way.
Make sure the inside of the kofta also cooked thoroughly. Once done, take out.
Transfer the kofta to simmering gravy.
Garnish with coriander leaves and cream if desired to serve.