-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:None
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Lauki Kofta recipe offers a delightful twist on a traditional Indian dish, making it accessible for those following a dairy-free and vegan lifestyle. The koftas, or dumplings, are crafted from grated bottle gourd (lauki), mixed with besan (chickpea flour) and a melange of spices, then baked to perfection instead of the conventional frying method. The magic unfolds as these succulent koftas are then immersed in a rich, creamy tomato-based sauce, exquisitely seasoned to tantalize your taste buds. This dish is not just a testament to the versatility of vegan cuisine but also pays homage to the rich culinary tradition of India, where spices play a pivotal role in crafting flavors that resonate with the soul. Perfect for dinner parties or a comforting family meal, it promises to be a memorable experience.
Ingredients
- 2 cups grated lauki (bottle gourd)
- 1 cup besan (chickpea flour)
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 cup coconut milk
- 2 tablespoons cilantro, chopped for garnish
Steps:
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, combine grated lauki, besan, garam masala, turmeric, coriander powder, and salt. Mix well to form a dough.
- Form the dough into small balls and place on the prepared baking sheet. Bake for 20 minutes, or until golden brown.
- For the sauce, heat oil in a pan over medium heat. Add cumin seeds, and once they start to splutter, add chopped onions. Sauté until translucent.
- Add ginger-garlic paste and cook for another minute. Then, add pureed tomatoes, red chili powder, turmeric, and salt. Cook until oil separates from the masala.
- Garnish with chopped cilantro and serve hot.
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