Ghiye Ke Kofte Recipe

Ingredients for Kofta

  • 2 Cups Grated Bottle Gourd (Ghiya or Louki)
  • 1/2 Cup of Gram Flour (besan) or Corn Flour
  • 1 Tea Spoon Salt
  • 2 Tea Spoon Coriander (Dhania) seeds
  • 1 Tea Spoon Garam Masala
  • 1 Tea Spoon Red chili powder
  • 1 Tea Spoon Ginger (Grated Finely)
  • 1/2 Tea Spoon carom seed (Ajwain)
  • 2 cups of oil (for Frying the Koftas)

Ingredients for Curry (Gravy)

  • 2 Medium Onion Paste
  • 2 Medium Sized Tomatoes pureed
  • 1 Tea Spoon Salt or as per taste
  • 2 Tea Spoon Ginger- Garlic Paste
  • 1 Tea Spoon Cumin (Jeera)
  • 1 Tea Spoon Turmeric Powder (Haldi)
  • 1 Tea Spoon Coriander Powder (dhania)
  • 1 Tea Spoon gaaram masala powder
  • 1/2 Tea Spoon Red Chilly Powder
  • 2 Table Spoon Oil Finely Chopped Corainder for Garnish

Preparation Method for Kofta

  1. Grated lauki has lots of water, take some lauki at a time and press gently between palms to squeeze the water out. retain this water for preparation of curry.
  2. Place the squeezed lauki in the bowl, add gram flour, chili, ginger salt, red chili powder and ajwain Mix the mixture properly.
  3. Before starting making the koftas heat oil in a frying pan on medium heat.
  4. While oil is heating up, oil your palms and take a little portion of the mixture at a time and roll into small ball. Make 15-16 balls out of it. Place them on the plate.
  5. Now gently drop 7-8 balls in the hot oil, do not touch the balls, let them fry for 2 minute once the bottom of the balls looks light brown, turn them around. With the spatula flip balls around until they become golden brown.
  6. Balls should be fried on low heat so that inside of the balls are cooked properly.
  7. Once the balls become golden brown take them off from the oil and place them over a paper napkin so that extra oil could be absorbed. Repeat the process until all the balls are fried.

Preparation Method for Curry (Gravy)

  1. Heat oil in a kadhai, add cumin seeds, when they begin to crack, add onion paste and let it cook till it becomes pinkish. Then ginger garlic paste. Saute for sometime then add tomato puree. Stir well and let it cook till oil separates.
  2. Add all the dry masala - red chilly, turmeric, garam masala, corainder powder, sugar, salt and then add 1/2 cup of louki water retained in step-1. Bring to boil and then reduce heat. Let it simmer for 2 minutes then add fried koftas.
  3. Cover the kadai and let it simmer for 5 minutes.
  4. Remove from the dish and garnish with green coriander and serve hot with roti, naan or rice.
  5. You can increase the consistency as per your choice. But ensure that the gravy does not become too watery.