Ghiye Ke Kofte

Step 1

Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.

Step 2

Add singhare ka atta, mix well and shape into walnut sized balls.

Step 3

Deep-fry koftas to a golden brown over high flame and keep aside.

Step 4

Heat ghee; add jeera followed by ginger and sauté to a light brown.

Step 5

Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.

Step 6

Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania.