Lauki/Bottle gourd kofta

Bottle gourds are one of the world’s first cultivated plants. This is one of the most healthiest vegetable with almost 92% water content. It’s a rich source of vitamin C, K and calcium. In addition to this, it helps to lower cholesterol, stabilizes blood sugars and lowers blood pressure. Moreover bottle gourd contains choline, a neuro transmitter which helps to prevent stress, tension and mental disorders. It aids in weight loss too. Bottle gourd juice

works out as a good post work out drink.

It’s a versatile vegetable which can be consumed in many ways. Make lauki parathas or lauki raita or make a simple curry with some chana dal. The below recipe is quite simple. All you have to do is to make some dumplings using grated bottle gourd and fry them. Make a tomato based gravy and throw these dumplings into it and your curry is ready.

Ingredients:

• Bottle gourd 1 small
• Salt to taste
• Besan/chickpea flour 2-3 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 2 tsp
• Coriander powder 1 tbsp
• Garam masala 1/2 tsp
• Onion 1 big
• Tomatoes 2
• Ginger 1 inch piece
• Garlic cloves 5-6
• Cashew nuts 3-4
• Green chilies 1-2
• Refined oil 1 tbsp
• Refined oil for frying koftas
• Cumin seeds 1 tsp
• Kasoori methi 1 tsp
• Coriander leaves for garnish

Method:

• Peel the bottlegourd, wash and grate it using a grater.

• Squeeze out the excess water. Please do not throw away the water. You can add it in the gravy in place of normal water.
• Dry roast the besan over low flame till the raw smell goes off.

• Transfer the squeezed bottle gourd into a bowl. Add roasted besan, salt, turmeric powder,chili powder, cumin seeds, coriander leaves and finely chopped coriander leaves.

• Mix it well and make small balls. If the batter looks too sticky, you can add a teaspoon of oil and dome more besan.

• Heat oil in a kadhai and fry these koftas on medium flame till it’s golden in colour. Drain it on an absorbent paper and keep it aside.
• To make the gravy, first heat some oil in a kadhai and add cumin seeds.
• When they crackle, add sliced onion, cashew nuts, ginger-garlic and fry till the onion turn golden in colour.

• Add roughly chopped tomatoes to it and make a smooth puree.

• Once again heat little oil in a kadhai and fry the ground masala paste again for 1-2 minutes.

• Add all the dry spice powders and cook for two minutes.

• Add around 1-1.5 cups of water and bring to a boil. Add salt to taste.
• Drop in the koftas and cook for few more minutes.

• Finally, garnish with chopped coriander leaves and crushed dry kasoori methi leaves.

• Serve it hot with rice or rotis.