Wednesday, December 11, 2013

Lauki Kofta | Bottle gourd dumplings in a tomato based gravy

Yum
Lauki is not such a favorite vegetable at home. So I keep trying to mask it in spices and keep trying new recipes to eat this healthy low cal vegetable. I love koftas and lauki koftas are so much tastier and full of fibre than the ones with potato. You can deep fry the koftas or shallow fry them like i did to reduce the amount of oil used.


Shallow frying in a paddu tava

Lauki kofta





Lauki Kofta


Bottle gourd dumplings in a tomato based gravy

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              2-3 Servings

Ingredients:

1 whole or 2.5 cups grated Lauki/Bottle gourd
4-5 Tbsp Besan / Gram flour
1" piece Ginger
5 cloves Garlic
2 medium Onions
2 medium Tomatoes
1/4 cup Almonds/ Cashew
2 Tbsp Milk
1/2 tsp Garam masala
1.5 tsp Red Chilli powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Turmeric powder
5-6 tsp Oil + Oil to fry koftas.
Salt
Water

Method:

  • Soak almonds in warm water and keep aside. You can use cashews instead.
  • Peel and grate the lauki. Squeeze out as much water as you can from the lauki and keep the water aside to use later.
  • Add the besan.
  • Finely chopped half the ginger and 2 cloves of garlic and add to the lauki.
  • Add a pinch of garam masala, salt and 1/2 tsp of chilli powder and mix well and shape into koftas.
  • At this point, you can choose how to cook the koftas, you can deep fry them until golden brown or shallow fry them. I rarely deep fry, so I went ahead with shallow frying but in a paddu/gundpangla tava. So I needed less than 1 tsp per kofta. You can use a regular tava to shallow fry, however you may need to flatten the koftas a little bit.
  • Fry them until golden brown and crisp.
  • Heat2 tsp oil in a kadhai and add chopped onion and garlic.
  • Fry until the onions are dark brown.
  • Allow it to cool and then grind along with the ginger.
  • Heat the remaining oil in the kadhai and add this onion paste.
  • Fry for 1 min. Grind the tomatoes into a paste and add to kadhai.
  • Add all the spices and salt and cook until oil separates or for 5-8 mins on low flame until the tomatoes are well cooked.
  • Grind the almonds/ cashews with a little milk.
  • Add the paste to the kadhai.
  • Add the squeezed out lauki water.
  • Add the koftas right before serving and cook for 2-5 mins.
  • Serve hot with rice or roti.

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