Kofta Curry

Koftas 

Ingredients 

1. 1 Lauki (Bottle gourd)
2. 3 boiled potatoes 
   
3. 1 cup chickpea flour 
4. 3-4 cloves of garlic
5. 1-inch ginger 
6. 1 large or 2 medium onions 
7. 4 tomatoes 
8. 2 green chillies (optional)
9. 1 teaspoon chilli powder 
10. 1 teaspoon turmeric 
11. 2 teaspoon coriander powder 
12. salt to taste 
13. vegetable oil 1 cup to fry the dumplings 
14. 2 tablespoon vegetable oil for the curry 
15. fresh coriander for garnish 

Method 

1. Medium grate the lauki and ginger, with clean hands take ball sizes of the lauki and squeeze out all the excess water as much as possible in a bowl, keep the squeezed lauki in a separate bowl. We will use the squeezed liquid later.
2. Add boiled potatoes to the squeezed lauki. Crush and knead it in. Add spices- salt, 1/2 spoon chilli powder, 1 teaspoon coriander powder. Add chick pea flour and knead all well. Do not use water as lauki has its own water. Keep the mixture as dry as possible. Roll into meatballs size balls. 
3. Heat oil in a pan and when it reaches medium heat start frying the balls (pakodi). Do not fry on high flame or they will burn from the outside and stay raw in the middle. 
4. Keep aside. 
5. For the curry grind the garlic and onions together. Heat oil in a pan and add the onion-garlic mixture. Fry until golden brown. 
6. Grind tomatoes separately and add to the onion-garlic mix in the pan. 
7. As it comes to splatter, add spices and green chillies sliced. 
8. Add 2 cups of water. 
9. Simmer 5-10 mins. 
10. When ready serve the curry over the balls in a separate bowl and garnish with fresh cut coriander. For best results let the lauki balls (Pakodi) sit in the curry for 5 minutes before beginning to eat.
11. Eat with roti, naan or basmati rice. 

Don’t forget to tell me how it turned out.