Lauki Ke Kofte

Ingredients

• 2 cups bottle gourd (lauki) , peeled, grated fine, squeezed bone-dry
• 1/2 cup besan (gram flour) , chickpea flour
• 1 tsp ajwain (carom seeds)
• 2 cups oil , for deep-frying
• 3 tomato , pureed smooth
• 1/4 cup cashew , soaked in warm water 30 minutes, ground to fine paste
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1.5 cups water
• 1.5 tsp salt

Preparation

1. 1

   In a mixing bowl, combine the squeezed grated bottle gourd, besan, ajwain seeds, and 1/2 teaspoon salt to form a thick dropping batter.

2. 2

   Heat the frying oil in a wok over medium heat.

3. 3

   Drop rounded tablespoonfuls of the batter into the hot oil; fry for 4 to 5 minutes until evenly golden-brown and crisp; drain.

4. 4

   Heat the ghee in a heavy saucepan over medium flame; add cumin seeds and hing until sizzling.

5. 5

   Add the pureed tomatoes, cashew paste, turmeric powder, coriander powder, and remaining 1 teaspoon salt.

6. 6

   Cook over medium-low heat for 8 minutes, stirring continuously, until the gravy turns glossy and oil separates.

7. 7

   Pour in 1.5 cups of water; bring to a rolling boil, then lower the heat and simmer for 5 minutes into a silky sauce.

8. 8

   Carefully slide the fried lauki dumplings into the warm sauce.

9. 9

   Simmer on low flame for 2 minutes to allow the dumplings to soak without breaking.

10. 10

    Remove from the heat and rest covered for 5 minutes before serving.

In the tradition

Sources & further reading

• ◆ Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 268, Bottle Gourd Dumpling Curry)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.