Lauki Aur Chana Dal Ke Kofte Brown Gravy Recipe

Cooking Directions

• STEP 1.Start by soaking chana dal in water for 2-3 hours. Drain the water and grind the dal to a coarse paste.
• STEP 2.In a mixing bowl, combine the grated bottle gourd, ground chana dal, ginger-garlic paste, green chili, coriander leaves, red chili powder, turmeric powder, garam masala, and salt. Mix well.
• STEP 3.Heat oil in a deep pan for frying. Take small portions of the mixture and shape them into small balls or koftas. Deep fry the koftas until golden brown and crispy. Drain on a paper towel to remove excess oil.
• STEP 4.To prepare the brown gravy, heat oil in a separate pan. Add cumin seeds and let them splutter. Then, add finely chopped onions and saut茅 until golden brown.
• STEP 5.Add ginger-garlic paste and saut茅 for a minute. Then, add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook the gravy until the oil separates from the masala.
• STEP 6.Add water to adjust the consistency of the gravy and let it simmer for a few minutes. Finally, add the fried koftas to the gravy and simmer for another 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to squeeze out the excess water from the grated bottle gourd before adding it to the mixture. This will prevent the koftas from becoming soggy.
• You can add a pinch of baking soda to the kofta mixture to make them more fluffy and light.
• For a healthier version, you can also bake the koftas instead of deep-frying them.
• To make the gravy more creamy, you can add a tablespoon of fresh cream or cashew paste.
• If you prefer a spicier gravy, you can increase the amount of red chili powder or add some chopped green chilies.

Storage and Serving

• Leftover koftas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the koftas in a microwave or oven before serving.
• Serve the Lauki aur chana dal ke kofte brown gravy with steamed rice, jeera rice, or roti for a complete meal.
• Garnish with fresh coriander leaves and serve hot.