Ingredients: (1 cup 150 g): Serves 3

For Kofta:

Lauki grated 2 cups

Bengal gram flour 1 tbsp.

Green chilies, finely chopped 1 tsp.

Ginger garlic paste 1 tsp.

Garam masala ½ tsp.

 

For Curry:

Tomatoes Blanched, medium 2

Onion grated 1 cup

Oil 1tsp.

Ginger chopped ½ tsp.

Green chili 1 in no

Jeera ½tsp.

Dhaniya Powder ½ tsp.

Garlic chopped 1 tsp.

Haldi ½ tsp.

Red Chili Powder ½ tsp.

Corn flour powder 1 tsp.

Low fat milk 2 tbsp.

Preparation:

For Kofta:

  • Squeeze the water out of grated lauki and mix all the ingredients for making kofta.
  • Mix well and divide the mix into 8 equal round balls.
  • Bake the balls in an oven or you can use appam patram to roast the kofta.
  • Roast the kofta till they are crispy and golden brown in colour.
  • Keep aside.

For Curry:

  • Blend onion, tomatoes, ginger, garlic and green chili in smooth paste.
  • Heat oil in a non-stick frying pan. Add jeera and let it crackle.
  • Add the blended paste and cook till oil start to leave from the sides.
  • Do stir in between and make sure that it is not sticking to the bottom of the pan.
  • Add turmeric powder, red chili powder, dhaniya powder and dash of salt.
  • Mix it well and cook it for a minute.
  • Add water to make it to the desired gravy consistency.
  • Add paste of corn flour and milk to the gravy to give it a creamy texture.
  • Immediately stir it well till everything is mixed. Now crank the heat to medium again and bring it to a boil.
  • Add garam masala and kasoori methi. Mix it well.
  • Add koftas and serve hot

Nutritive value per serving

Calories : 126 Kcal

Proteins : 2.7 gm

Sodium : 68.4 gm

Potassium : 168 mg

Phosphorus : 71 mg

Note: Add the koftas right before the serving, otherwise kofta will absorb almost all the gravy and becomes soft and soggy.