Paratha, Lauki Kofta Curry and Boiled Egg

Ingredients

• 500 g Lauki (Peeled and grated)
• 0.75 cup Besan
• 1.5 tbsp Ginger Garlic Paste
• 1 pc Green Chili (Finely chopped)
• 0.75 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (For heat, adjust to taste)
• 1.25 tsp Garam Masala
• 3 tbsp Coriander Leaves (Finely chopped, divided)
• 1.75 tsp Salt (Or to taste)
• 2 cup Vegetable Oil (For deep frying)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 1 pc Bay Leaf
• 2 pc Onion (Medium, finely pureed)
• 3 pc Tomato (Medium, pureed)
• 15 pc Cashews (Soaked in warm water for 15 minutes and ground to a smooth paste)
• 1 tsp Kashmiri Red Chili Powder (For color)
• 1.5 tsp Coriander Powder
• 1 tbsp Kasuri Methi (Crushed between palms)
• 2 tbsp Fresh Cream (Optional, for richness)
• 2 cup Water (Plus reserved lauki water)

Instructions

1. 1

   Prepare the Lauki for Koftas

   • Peel and grate the lauki. Place it in a bowl and sprinkle with 1/4 tsp of salt. Let it rest for 10 minutes to release water.
   • Squeeze the grated lauki firmly with your hands or using a muslin cloth to remove as much water as possible. Reserve this nutritious water for the gravy.
2. 2

   Make and Fry the Koftas

   • In a mixing bowl, combine the squeezed lauki, besan, 1/2 tbsp ginger-garlic paste, green chili, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and 2 tbsp chopped coriander leaves.
   • Just before frying, add 3/4 tsp salt and mix well to form a thick, dough-like mixture. Do not add any extra water.
   • Heat vegetable oil in a kadai or deep pan over medium heat. Grease your palms, take small portions of the mixture, and roll them into smooth, 1-inch balls.
   • Carefully slide the koftas into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are evenly golden brown and crisp.
   • Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
3. 3

   Start the Gravy

Ingredients

• 4 pieces Large Eggs
• 6 cups Water (enough to cover eggs by 1 inch)
• 0.5 tsp Salt (optional, for the boiling water)
• 2 cups Ice Cubes (for the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 4 large eggs in a single layer in a medium saucepan.
   • Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
   • Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2. 2

   Bring to a Boil

   • Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3. 3

   Cook Off-Heat

   • Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
   • Let the eggs stand in the hot water for the desired doneness:
   • Soft-Boiled (runny yolk): 4-5 minutes
   • Medium-Boiled (jammy yolk): 6-8 minutes
   • Hard-Boiled (firm yolk): 10-12 minutes
4. 4

   Create Ice Bath and Cool Eggs

   • While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
   • Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
   • Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5. 5

   Peel and Serve

   • Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
   • Peel under cool running water, starting from the wider end where the air pocket is.
   • Serve immediately or store in the refrigerator for later use.