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Lauki/ Gheeye Ke Kofte

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To prepare an unforgettable Lauki/ Gheeye Ke Kofte, below are the materials needed:

You need 500 gms of Lauki/ Gheeya.
Take 3 of Tomatoes.
Take 2 of Onions.
You need 3-4 of Green Chillies.
Get 1 Inch of Ginger.
Get 1 Table Spoon of Ginger Garlic Paste.
Get 1/2-1 Cup of Besan (Depending Upon how much water is present in gheeya).
Prepare 1 Table Spoon of Desi Ghee.
Use 1 Tea Spoon of Jeera.
Provide 1 Pinch of Hing.
You need 1/2 of Big Spoon Mustard Oil.
You need 1 of Tej Patta.
Use Leaves of Some Dhaniya.
Provide of Spices.
You need 2 Tea Spoon of Salt.
Provide 1 Tea Spoon of Besan.
Get 1.5 Tea Spoon of Laal Mirch Powder.
Prepare 3 Tea Spoon of Dhaniya Powder.
Prepare 1.5 Tea Spoon of Kaali Mirch Powder.
Prepare 1/2 Tea Spoon of Amchoor Powder.
Provide 1 Tea Spoon of Garam Masala.
Provide 1/2 Tea Spoon of Roasted Kasuri Methi.
Use 1 Tea Spoon of Haldi Powder.

After readying the ingridients, next you are good to cook your appetizing Lauki/ Gheeye Ke Kofte by following the procedures below:

Wash Gheeya Properly, peel off its skin & grate it with medium hole grater..
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Chop Onions, 2 Green Chillies, 1 inch Ginger, Dhaniya Leaves properly & Grind Tomatoes, Green Chillies, Ginger Garlic Paste finely into purée in a mixer grinder..
Now squeeze out all the water from grated gheeya with the help of a cloth & don’t throw that water, use it in the gravy..
Then take a bowl, add grated gheeya in it with 1/2-1 Cup Besan & first mix them properly..
Then add finely chopped green chillies, Ginger, Dhaniya Leaves, 1/2 Teaspoon Laal Mirch Powder, 1 Teaspoon Dhaniya Powder, 1 Teaspoon Salt, 1/2 Teaspoon Kaali Mirch Powder, 1 Table Spoon Desi Ghee in it & mix them properly..
Don’t add a single drop of water because even after squeezing water from gheeya there will be enough moisture left in it to form a mixture..
Now let the mixture rest for 10-15 minutes..
Meanwhile, take a kadhai, add 1/2 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first..
When smoke starts coming out of Kadhai, turn off the gas & let the oil cool down a bit..
After some time, again turn on the gas & keep the gas on medium flame..
Then add 1 Teaspoon Jeera, 1 Pinch Hing, 1 Tej Patta & let them sizzle..
When they start sizzling, add finely chopped onions in it & cook them till they are golden brown in colour..
When they are 60-80% cooked, add spices mix in it at this time only so that Besan roasts properly..
Roast them for 2-3 minutes, then add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly..
Now after 10-15 minutes, make medium size Kofta balls from the mixture..
Then take kadhai, add oil in it & keep the gas on medium flame..
When oil gets heated up, add Kofta balls in it & fry them till they are golden brown in colour..
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After 5-6 minutes, when they turn into golden brown in colour, turn off the flame & take them out in a plate..
Now in the other hand, when oil is completely released from the tomato puree, add 1/2 Teaspoon Roasted Kasuri Methi, 1 Teaspoon Garam Masala & mix them properly..
Then add 1.5 Cup water in it & mix them properly & let it boil..
When first boil comes up, add fried Kofta balls in it..
Now turn the gas on low flame, close the lid & cook them for 4-5 minutes..
After 4-5 minutes, open the lid & add chopped Dhaniya Leaves in it & mix them properly..
Your Lauki/ Gheeye Ke Kofte are ready to be served..

Recipe : Lauki/ Gheeye Ke Kofte

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