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Lauki Koftas in yoghurt sauce

Thanks to all my friends who have encouraged me through their comments. There are also some specific demands , some are asking for south indian recipes while some want me to post north indain dishes. Will definitely post both, my main aim is to bring back the recipes which have almost gone extinct, whether its north or south doe not really matter. And I have my mom and my mom-in-law , great source for both kind of cuisines, so there is lot of fun in store 🙂

I feel that thinking of what to cook is more tougher than actual cooking, because you need to have all the ingredients in your pantry and then it HAS to be tasty, also something which is healthy.Yesterday morning sipping my morning tea i opened my fridge and just stood there thinking hard what to pack for lunch…..all i could find there was a 4 inch long piece of lauki , some tomatoes , a bell pepper. I could have easily made aloo tomato….but then it was all carbs and i HATE potatoes….somehow they do not come under my healthy veggies list….i do not take them out unless it is a emergency code-red situation. There was also a big bowl of homemade yoghurt , so then i thought of this nice exotic dish…..exotic by taste and name, but very simple preparation.I got introduced to this dish through one of my rajasthani friend and i modified it a little bit to suit my preference. From then on i never miss a chance to make these and each and every time(note…each time) AJ says “The koftas were really yummy…very nice”And for my friends who wanted a north indian dish…….here it is

Ingredients :

Grated Lauki/Bottleguord – 1 cup

Besan – couple of spoons to bind the koftas

Youghurt -1.5 cups

Cashewnut powder – 2 tsp (optional)

Onion – 1 medium finely chopped

Green chillies – 2 chopped

Coriander powder – 2 tbsp

Chilli powder and salt to taste

Turmeric powder – a pinch

Coriander leaves for garnishing

Oil for deep frying

Method

To prepare Koftas

Mix the luaki grating with little salt and keep it aside for 5 mins. Now sqeeze out as much water as you can out of the lauki and mix it with little besan and chilli powder. Do not add too much of besan , otherwise you koftas will turn like pakoras :), the quantity should be just enought to bind the koftas and to absorb the little moisture it has.

Now heat oil in a kadai and deep fry the koftas to golden brown. If the water has been sqeezed out properly your koftas will not absorb much of oil.Keep aside the koftas in a tissue or kitchen towel to drain the excess oil

To prepare the sauce

1. Add a spoonful of oil in a skillet and splutter the mustard and cumin seeds.Now add green chillies and onions with little salt.

2.Once the onion get cooked , whisk up the yoghurt nicely with some coriander, turmeric and chilli powder and add it to the skillet. Keep stirring frequently so that the yoghurt does not fall apart.Let it simmer for around 5 mins

3.Now add the powdered cashews and then bring it to a boil and switch it off. The cashew powder just thickens sauce a bit and you can completely do away with them.

In a serving bowl, place the koftas and pour this youghurt sauce over them and garnish with coriander leaves. serve them after 10 mins so that the koftas are soaked in the sauce. This tastes simply superb with chapathis that you will end up licking your fingers 🙂