Lauki Kai Koftai/Bottle Gourd Rissole

Kofta is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan, and Central Asian cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices and/or onions. In South Asia and the Middle East, koftas are usually made from lamb, beef, mutton or chicken, whereas Greek, Cypriot, and Balkan versions may use pork, beef, lamb, or mixture of the three. In India, vegetarian varieties include koftas made from potato, calabash, paneer, or banana. In Europe, kofta is often served as fast food sandwich in kebab shops.

Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, some parts of the Persian Gulf, and parts of Egypt.

Thought to have originated in Africa, Lauki have been grown worldwide for thousands of years. The Lauki has little food value but their strong, hard-shelled fruits were long prized as containers, musical instruments and fishing floats. This lightweight “container crop” would have been particularly useful to human societies before the advent of pottery and settled village life, and was apparently domesticated thousands of years before any plant was domesticated for food purposes. Thick-skinned Lauki widely used as containers by prehistoric peoples were likely brought to the Americas some 10,000 years ago by individuals who arrived from Asia, according to a new genetic comparison of modern bottle gourds with gourds found at archaeological sites in the Western Hemisphere.

For 150 years, the dominant theory has been that Lauki, which are quite buoyant and have no known wild progenitors in the Americas, floated across the Atlantic Ocean from Africa and were picked up and used as containers by people in America. In every case the Lauki found in the Americas were a genetic match with modern gourds found in Asia, not Africa. This suggests quite strongly that the Lauki that were used as containers in the Americas for thousands of years before the advent of pottery were brought over from Asia. These people did not arrive here empty-handed; they brought a domesticated plant and dogs with them. They arrived with important tools necessary to survive and thrive on a new continent, including some knowledge of and experience with plant domestication.”

In this recipe, we have prepared Lauki Kofta.

 

Onion-Tomato Paste

Tomato

 

2 large

 

Onion

 

1 large

 

Ginger

 

7 to 8

 

Garlic

 

½ inch

 

Green chilli

 

1

 

 

  1. Blend the Tomato, Onion, Ginger, Garlic and green chilli in a blender.

 

Make the Koftas

 

Lauki

1

Pick up a large lauki

     
 

Besan

         
 

Garam masala powder

         
 

Lal mirch

         

Green chilli

           

Salt

           

Oil

 

4 table spoons

       

 

  1. Peel and grate the lauki
  1. This grated lauki has a lot of water content. We need to squeeze the water. We do not want to throw the water.
  2. Pick up small fistful of the grated lauki and squeeze the water into a glass.
  3. After squeezing you should have around 2 cups of grated lauki and around half glass of water.
  4. Do not throw the water.
  5. Add the garam masala, lal mirch, chopped green chilli and salt to the grated lauki.
  6. Using your fingers mix well.
  7. Now make small balls of them. Slight smaller than the size of a ping pong ball.
  8. Use a flat pan; add some oil and shallow fry the balls till they are golden brown in color.
  9. Remove the fired balls and keep them on a tissue paper.

Preparation-

Cumin seeds

Jeera

½ table spoon

   

Red chilli

Lal mirch

½ tea spoon

   

Turmeric Pwder

Haldi

½ tea spoon

   

Corainder Powder

Dhaniya

½ table spoon

   
 

Garam masala

½ tea spoon

   

Sugar

 

1 tea spoon

   

Salt

Namak

½ tea spoon

   

    

  1. Do not throw the oil. Instead leave around 2 table spoons and keep the rest separate. One may use this extra oil for cooking other dishes.
  2. Add Jeera, let it crackle for a few seconds.
  3. And the Onion-Tomato paste and let it simmer for around 10 minutes or till it start releasing water.
  4. Add the Red chilli, Haldi, Dhaniya, garam Masala, Sugar and Salt
  5. Add the extra lauki water. And mix well
  6. Add another half glass of water.
  7. Simmer for around 10 minutes.
  8. Add the fried lauki.
  9. Garnish with Dhaniya

Enjoy with Jeera Rice

Leave a Reply

Your email address will not be published. Required fields are marked *