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Bottle gourd dumplings in tomato sauce (Lauki koftas)
For koftas/ dumplings
medium size Bottle gourd grated (lauki / ghiya)
6-8 tbsp Besan (Bengal gram flour)
1 Onion finely chopped
1-2 green chillies chopped
1tsp ginger paste
coriander seeds roasted and coarsely crushed
½ tsp Red chilli powder
tsp amchoor powder/ dry mango powder
Salt to taste
Oil for frying
2 tomatoes chopped
1 tbsp Ginger chopped
3-4 Garlic cloves chopped
1- 2 green chillies chopped
½ tsp cumin seeds
½ tsp coriander seeds
2 dry red chillies
Salt to taste
¼ tsp Turmeric powder
1 tsp Chilli powder
½ tsp Coriander Powder
1 tsp Garam Masala
2 tbsp yogurt or fresh cream
Soak cashewnuts in hot water or milk and make a fine paste.
In a bowl mix grated bottle gourd, besan, chopped onions, green chillies, ginger paste, salt, crushed coriander seeds, red chilli powder, amchoor and cilantro.
will get a thick sticky dough. Don’t add any water. If its too
sticky add some more besan.
Now make small dumplings/ balls of mixture and deep fry the balls on medium low flame till golden brown. Koftas are ready. Take them out on napkin and keep aside.
If you fry them in medium high flame kofta will not get cooked from inside. As shown in below picture.
Now prepare gravy
In a pan add 2 tbsp of oil. Add cumin seeds, coriander seeds, cloves, cardamom and dry red chillies.
Saute them for few seconds till you get nice aroma and add onion. Once onion turn translucent add ginger , garlic and green chilly. Add tomatoes and saute them till tomatoes turn soft.
Let it cool down and grind it to fine paste.
Add oil in a pan, and add onion-tomato paste, cashewnut paste,turmeric powder, red chilli powder, coriander powder, garam masala powder, Yogurt and salt cook for 5 to 7 minutes.
Add 1 cup water and let it come to a boil.
Drop the koftas gently in the gravy on low flame. Let them cook for 2 – 3 minutes.
Garnish with fresh cilantro and serve it with jeera rice or chapati .