Hitesh Harisinghani tells you how to give an interesting spin to the regular bottle gourd with this recipe. You can share yours too!
It was a rainy Saturday morning.
As Mom had fractured her leg, I had been eating outside food all week long.
Having eaten a boring breakfast, I made up my mind to cook something interesting for lunch.
While Mom and I were discussing our lunch plan, I fondly remembered that yummy Lauki ke Kofte she made that I'd cherish as a kid.
Here was my chance to pamper my darling mom with my cooking skills :)
Lauki, I know doesn't excite a lot of people but this one is definitely a worth a try!
Take a look.
Lauki ke Kofte
IMAGE: Lauki ke Kofte. Photograph: Hitesh Harisinghani/Rediff.com
Ingredients
- 1/2 kg lauki (bottle gourd)
- 300 gm gram flour
- 4 medium size onions, diced
- 4 medium size tomatoes, diced
- 5 to 6 green chillies
- 2 tbsp ginger garlic paste
- 150 gm curd
- 1 tsp tumeric powder
- 1 tsp cumin seeds
- 1 tsp ajwain (carom seeds)
- 2 tsp red chilli powder
- 1/2 tsp asafoetida
- 1 small bunch of coriander leaves
- 10 to 15 curry leaves
- 2 tsp coriander powder
- Oil as required
- Salt as required
Method
For kofta
- In a large bowl, mix grated lauki, onions, salt, ginger garlic paste, ajwain, jeera, red chilli powder, turmeric powder, asafoetida and coriander leaves.
- Keep adding gram flour until it turns into a thick batter.
- Make small balls from the mixture.
- Heat oil in a pan.
- Deep fry the small balls of the mixture until golden brown. Keep the koftas aside.
For gravy
- Heat oil in a pan.
- Saute onion, tomatoes, ginger garlic paste and green chillies until golden brown. Keep it aside.
- Once the above mixture cools down, put it in a blender.
- Add curd and grind it until it becomes a smooth paste.
- Heat little oil in another pan. Add cumin seeds and curry leaves.
- Add the paste from the blender into the pan. Let it cook for few minutes.
- Add salt, turmeric powder, red chilli powder, coriander powder and water. Bring it to a boil.
- Add koftas in the gravy.
- Garnish it with coriander leaves.
- Serve hot with chapatis or rice.
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