Friday, April 2, 2010
Bottle Gourd Kofta Curry (Lauki/Ghiya Kofta Curry)
I have heard that it helps in reducing weight if eaten on a regular basis. I too cook Bottle Gourd in different ways and the best my husband like it is as Kofta. Kofta's made of Bottle Gourd are very soft and moist. They taste delicious when they soak up all the flavors and spices from the curry.
Here is the recipe for you to try ( Click here for printable recipe)
1 Bottle Gourd (Medium Sized)
8 Tbsp of Besan ( Chick Pea Flour)
1/2 Tsp Ajwain
1 Tsp Salt
1/2 Tsp Red Chilli Powder
1 Tbsp Yogurt
Oil- To fry Kofta's
1 Onion (Finely Chopped)
2 Tomatoes (Finely Chopped)
2 Green Chillies (Chopped)
1/2 Tsp Finely Chopped or Grated Ginger
1 small pinch of Asafoetida
1/2 Tsp Cumin Seeds
1/4 Tsp Garam Masala
1/2 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
Salt and Red Chilli Powder- To Taste
2 Tbsp Oil
2 Cups Water
1. Peel, Wash and Grate/Shred the Bottle Gourd in a bowl.
2. Add Besan, Ajwain, Salt and Red Chilli Powder. Mix well. Stir in 1 Tbsp of Yogurt. (Remember, we don't need to add any water to this paste)
3. Heat Oil in a Kadhai (Deep Frying Pan) and using a round spoon, drop balls of mixture slowly in the oil. Fry until golden brown from both sides.
4. Take out on a paper towel to drain excess oil.
Now let's prepare the Curry:
1. Heat Oil in a pan. Add the pinch of Asafoetida and then quickly add cumin seeds. As soon as cumin seeds change color, add the Ginger and Green Chillies and stir for 15 seconds.
2. Add the chopped oniions now and stir fry until slightly brown and tender.
3. Now add the chopped tomatoes and let them until tender while stirring in between.
4. Mix in all the dry spices now and let the mixture cook until the oil starts to separate from the sides.
5. Add 2 cups of water to the mixture, stir and let the water come to a boil.
6. Once its boiled, add in the prepared Koftas and let the curry cook on medium flame for 10-15 minutes. Carefully stir in between making sure you don't break Koftas as they are going to be very soft.
Garnish with Coriander leaves and Serve hot with Chapattis or Paranthas.