How to Make Cheesy Lauki Kofta in Chettinad Gravy
Servings Prep Time
4persons 20minutes
Cook Time
30minutes
Servings Prep Time
4persons 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. For the koftas, peel and grate the bottle gourd. Sprinkle some salt and squeeze to remove excess water. Add the salt, gram flour, red chilli powder, rice flour, ginger garlic paste, salt, and turmeric and mix well. Divide the mixture into twelve equal portions.
  2. Stuff one piece of cheese into each portion and shape them into round koftas. Heat sufficient oil in a kadai and deep-fry the koftas few at a time until golden brown and crisp on the outside. Drain on a kitchen towel and set aside.
  3. Heat the oil in a non-stick pan, add the ginger-garlic paste and some cumin and curry leaves. Now add the onions and sauté until light golden brown. Add the turmeric powder, coriander powder and red chilli powder. Continue to sauté on moderate heat for one minute, stirring continuously.
  4. Add the tomatoes and two tablespoons water and continue to sauté till the oil surfaces. Cool the masala a bit and blend it in the blender nicely.
  5. Meanwhile prepare the chettinad masala. Dry roast all the spices except coconut in a pan till it leaves an aroma. Add the coconut and roast till the coconut turns light golden. Cool a bit and blitz to a smooth paste in a blender.
  6. Add this ground chettinad masala to the gravy and simmer for few minutes. Add coriander leaves and transfer to a serving bowl.Gently place the koftas in the gravy and serve piping hot with rice or roti.
  7. Add the coriander leaves and mix well. While serving arrange the koftas on the serving plate, pour the gravy over them. Serve garnished with remaining coriander leaves.
Recipe Notes

1. Reduce the number of chillies if you want the gravy to be less spicy.
2. Cheese stuffed kofta is just an option, not a norm