Bottle Gourd commonly known as Lauki or Dhoodhi or even Ghiya is one of the most common vegetable which we get everywhere in India and even abroad. Though many people don’t like the taste of it but this vegetable is very common in Indian homes and is eaten as one of the regular traditional type of vegetable. This is a different version of the vegetable especially for those who don’t like to eat the simple plain bottle gourd curry. This is its modern kofta version in which we make koftas from bottle gourd and make separate gravy and eat it together as a feast. You normally don’t like to serve bottle gourd when you are hosting a party or serving some guests but definitely you can serve its kofta’s version. Bottle Gourd is also one of the most nutritional vegetable available in the market and is used for many purposes for example : It’s very efficient in weight loss. People drink its juice on a daily basis as it helps them reduce all those extra calories. (Though I haven’t tried it, but seen many people drinking its juice for weight loss).
INGREDIENTS
KOFTA
500 gms Lauki / Bottle Gourd 2 tsp Besan / Gram Flour
2-3 Green Chilly 1 pc. Ginger (grated)
Salt to taste 1 tsp Red Chilly Powder
Coriander leaves
GRAVY
2 medium sized Onions 2 medium sized Tomatoes
1 Green Chilly 1 tsp Ginger (grated)
1 tsp Cumin Seeds Salt to taste
1 tsp Red Chilly Powder ½ tsp Turmeric Powder
2 tsp Coriander Powder 1 tsp Garam Masala
2 sticks Dalchini / Cinnamon 2 pc. Bay leaves / Tej patta
1 Big Cardomon / Badi Elaichi 3-4 Cloves
2-3 tsp Oil 2 pc. Peppercorns / kali mirch
2 pc. White Pepper 1 pinch Asafoetida
Coriander Leaves for Garnishing
Preparation
· Make a puree of Onion and Tomatoes together.
· Grate the lauki. Add ½ tsp Salt and keep aside for 5 minutes. Then squeeze the water from it and keep that water aside.
· Take Dalchini, Big Cardamom, Cloves, Peppercorns, White Pepper. Crush all of these to make a fine powder.
METHOD
KOFTA
In a big bowl, add grated and properly squeezed bottle gourd. Add grated ginger, chopped green chilly, chopped coriander leaves, salt and red chilly powder. Mix all the ingredients well. We want to make koftas so the consistency should be sticky. Add besan to it so as to hold all the ingredients together. There should not be any water in this otherwise koftas will fall apart while frying. Add besan according to requirement. You can make any shape, size should not be very big. Deep fry all the koftas low flame till golden brown. Low flame is required otherwise it will not properly fry from inside.
GRAVY
Switch on the flame. In a pan, add 3-4 tsp Oil. Add Asafoetida and cumin seeds when oil starts heating. When cumin seeds start to splutter add crushed powder (made above). Stir them and add grated ginger. Let it heat for 2 minutes and add onion and tomato paste to it. Mix them evenly and cover the pan and sim the gas. Keep on stirring in between. Let it leave the oil. Then add salt, turmeric powder, red chilly powder, tej patta, coriander powder and mix well. Add the extracted water from bottle gourd (this is nutritious and has the flavor) and mix it well. Let it boil and then add ½ glass water to the gravy (you can put less water depending on the consistency u want). Give the gravy 2-3 boil and then cover the pan and let it cook on low flame. Keep stirring at intervals and make sure the the gravy is even and well blended. Sprinkle Garam Masala and let it cook. Add koftas to the gravy 5-10 minutes before serving and garnish with coriander leaves.
Tip :
*) You can apply oil to your palm before making balls to avoid koftas sticking on your hands.
*) Mix Kofta and Gravy before serving only otherwise Koftas might dry up the gravy.
.jpg)
