May 4, 2009

* Lauki Kofta Curry *

For the Koftas:
1 cup grated lauki (bottlegourd)
2 tbsp gram flour
1/2 tsp chilli powder
Salt to taste
Oil for deep frying
Grind for the masala paste:
2 large onions
2 green chillies
2 tsp ginger paste
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp fennel seeds
5 cardamoms
5 cloves
5 sticks cinnamon
For the Gravy:
2 tbsp oil, or 1 tbsp oil + 1 tbsp ghee
6 large tomatoes, pureed
1 cup mixed cubed vegetables (green peas, carrots, french
beans, potatoes)
2 cups water
2 tsp cashewnut or almond powder, mixed with 1 tbsp cold water
2 pinches of sugar
Salt to taste

Bring the water to a boil in a saucepan. Add the vegetables
and boil for 3-4 minutes or till just tender. Drain and
immerse in ice-cold water. Strain and keep aside.
Peel and grate the lauki. Add salt, mix, and keep aside for
a few minutes. Then drain the excess water and add the besan
and chilli powder and mix well. Make small balls and deep fry
till golden-brown.
Heat the oil in a non-stick saucepan. Fry the masala paste on
low heat for about 5-6 minutes till you get a nice aroma. Add
the tomato puree, stir and cover and simmer on low heat for
about 10-12 minutes.
Add 1 to 2 cups of water from the boiled vegetables, depending
on how thick you would like the gravy to be.
Add the vegetables, the cashewnut or almond paste, salt and
sugar and stir well. Carefully add the koftas.
Cover and simmer for few minutes till the gravy thickens.
Garnish with raisins or sliced nuts and serve hot.

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