Lauki Kofta (Sorakkai)

Sorakkai in Tamil has several names - Lauki, Dudhi and Bottle Gourd.
It's not a very popular vegetable, atleast at our house, but the first time we loved it and barely recognized it as Sorakkai was when my father made a Kofta dish with it. My cousins who tasted it were amazed too and liked it a lot.

Though both my parents are excellent cooks, my mother specializes in the traditional fare while my father is the more daring, bold cook who always experiments with new tastes, methods, ingredients and also tries new recipes based on what he has tasted someplace. Since then, everytime I see a Sorakkai at the market, I envision a Kofta curry but since it involves deep-frying I don't make it all that often. I have also learnt a few other recipes using this smooth, green, luscious looking vegetable, but so far the Koftas are the tastiest.

Onto the recipe...

SORAKKAI (LAUKI) KOFTA

Ingredients

For the Koftas:

Sorakkai - 2 small

Onion - 1/4, chopped

Green Chillies - 3, finely chopped

Ginger - 1/2 inch, finely chopped

Cumin seeds - 1/2 tsp

Coriander lvs - 3 stalks, chopped

Besan - 4 tbsp

Salt, to taste

Chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Oil, for deep frying

For Gravy:

Onion - 1, cut into big chunks

Tomato - 1 big, cut

Garlic - 4 cloves

Ginger - 1 inch

Chilli powder - 1.5 tsp

Garam Masala - 1/2 tsp

Coriander Powder - 1.5 tsp

Turmeric Powder - 1/4 tsp

Salt, to taste

Coriander leaves - For garnish

Canola oil - 2 tsp

Method

1. Grate the Sorakkai and squeeze out as much water as possible (I used a soft sieve - in the pic). Keep the liquid aside.

2. Add the remaining ingredients under the Kofta list and mix thoroughly. Ensure that the dough binds well, if not, add more besan.

3. Deep fry the koftas in medium hot oil until golden brown. Drain on paper towels

4. Heat the 1 tsp of oil and fry onion, garlic, ginger and tomatoes till wilted, with some salt.

5. Allow this to cool and grind to a paste.

6. In the same pan, heat 1 tsp oil, add cumin seeds, fry the paste add the masala powders.

7. Add the reserved liquid from the gourd and 1 cup of water. Let this simmer for about 10-15 minutes.

8. Add the koftas and simmer for 5 minutes more. Garnish with coriander and keep covered until ready to serve.