Lauki Kofta in Cashew nut Gravy

Lauki or Bottle Gourd is a very healthy vegetable with 96 % water content. This is a must for the summers. I love this veggie in any format. The Lauki Channa Dal was a family favorite until I made this creamy North Indian Delight of Lauki Kofta cooked in onion, tomatoes and cashew gravy. I had heard of this dish from all my North Indian friends. Though Lauki was a regular veggie in my family I never cooked it this way. Last weekend I was left with half of Lauki and no other veggie. So to fulfill the weekend special demand of both the boys I made Lauki Kofta in Cashew nut Gravy recipe with ghee smeared Rotis and some cucumber Raita.

Lauki ka Kofta is a flavorful, creamy gravy dish which you can serve for your parties and have it on special occasions.

Here goes the recipe of Lauki Kofta in Creamy Cashew nut Gravy:

Ingredients for Lauki Kofta in Cashew nut Gravy:

For the Kofta:

1. Bottle Gourd – 1 and 1/2 cups, grated
2. Gram Flour or Besan – 4 tbsp
3. Red Chili Powder -1 tsp
4. Coriander Powder – 1 tsp
5. Cumin Powder – 1 tsp
6. Turmeric Powder – 1 pinch
7. Salt – according to taste
8. Canola Oil – for deep frying

For the Gravy:

1. Onions – 3/4 cup, finely chopped
2. Tomatoes – 1 cup, cubed or chopped
3. Ginger Garlic Paste – 1 tsp
4. Oil – 2 tbsp
5. Cumin seeds – 1 tsp
6. Cashew nuts – 1/4 cup
7. Red Chili Powder – 1 tsp
8. Coriander Powder – 1 tsp
9. Cumin Powder – 1 tsp
10. Kasuri Methi – 1 tsp
11. Turmeric  Powder – 1 tsp
12. Salt – according to taste
13. Sugar – 1/2 tsp

Steps of Preparation for the Lauki Kofta in Cashew nut Gravy:

Preparing Koftas:

1. Grate the Lauki or Bottle Gourd finely. Squeeze out excess water and reserve the water for using it later for the gravy.

   

   

2. To the Lauki, add the gram flour and all the dry powdered masalas (turmeric powder, cumin powder, coriander powder, salt) and mix uniformly.

   

3. Gently form round balls and keep aside.
4. Take a Kadhai or wok and heat the oil, then fry the balls until golden brown.

   

   

5. Strain out the excess oil and keep aside the Koftas to be dunked into the gravy.

   

Preparing the Gravy:

1. Heat a pan with oil (I used canola oil).
2. Add the cumin seeds to the oil and let it splutter.

   

3. Then add the chopped onions and fry till softened.

   

4. Add the Ginger Garlic paste and cook till the raw smell goes off.

   

5. Tomatoes are further added and cooked till the water is dried up.

   

6. Then add the cashew nuts and saute for a minute and let it cool.

   

   

7. Make a fine paste with the cooked onions, tomatoes and cashews.

   

8. Heat the same pan, add a teaspoon of oil and the ground paste and then add the powdered spices (cumin powder, coriander powder, red chili powder, turmeric powder and salt).

   

   

   

9. Saute and cook the gravy. Add the squeezed out water from bottle gourd, you can add an additional amount of water based on the gravy consistency you are looking for. Let it simmer for a minute or two.
10. Crush the Kasuri Methi and add to the simmering gravy to add more flavors.

    

11. Add the Koftas to the gravy and serve or you can directly add the koftas while serving.