Eosinophilic Esophagitis Friendly Vegan Lauki Kofta
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Learn more →Ingredients
4 servings
For the koftas
- 1 medium lauki (bottle gourd / opo squash), about 1 lb, peeled and grated
- 1 tsp salt, divided
- ½ cup chickpea flour (besan)
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp red chili powder
- ¼ tsp garam masala
- 2 tbsp neutral oil, for pan-frying koftas
For the gravy
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp red chili powder
- ½ tsp garam masala
- ½ tsp salt, or to taste
- 1 cup water
For serving
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Toss the grated lauki with 1/2 tsp of the salt in a large mixing bowl and let it sit for 5 minutes. Working in batches, squeeze the grated lauki firmly in your hands over the sink, pressing out as much liquid as possible — the mixture should feel nearly dry, not wet and clumping.
- 2
Add the chickpea flour, ground cumin, ground coriander, red chili powder, garam masala, and the remaining 1/2 tsp salt to the squeezed lauki. Mix until a firm, cohesive dough forms that holds its shape when pressed into a ball. If the mixture feels too wet to hold together, add chickpea flour 1 tbsp at a time until it does.
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