When I was taking pictures for this curry, my husband was like are you going to post this also… then maybe you should make a new category of “Food for ill people”… And after having the curry he said this was the best Lauki ki Sabzi I have ever had..:)
Preparation Time:- 5 mins | Cooking Time:– 1/2 hour | Serves:- 2 people
- 1 and 1/2 cup Bottle Gourd chopped as cubes (Lauki)
- 1 medium sized Onions finely chopped
- 1 medium sized Tomato finely chopped
- Salt to taste
- 1 tea spoon Cumin seeds (Zeera)
- A pinch of Asfoedatia (Hing)
- 1 tea spoon Coriander Powder (Dhaniya Powder)
- 1/2 tea spoon Turmeric Powder (Haldi Powder)
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 1/2 tea spoon Garam Masala
- 1 tea spoon Ghee
Heat the ghee in a cooker and add asfoedatia and cumin seeds. Allow them to crackle.
Now add the chopped onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.
Now add the other masalas Turmeric Powder, Red Chilli Powder, Garam Masala and Salt and mix. Then add the tomatoes and sauté.
You can add some water around 2 table spoons to cook the tomatoes properly. Cook till the oil separates out and then add the chopped bottle gourd. Fold them properly in the tomato gravy and then add half a cup of water so that the gourd are submerged.
Put on the lid of the cooker and wait for 2 whistles. Then simmer the gas and wait for one more whistle. Once the pressure dies, open the cooker and mix the gravy.
- Garnish with finely chopped fresh coriander leaves.
- Try it with hot chapatis.
Lauki (Bottle Gourd) is something that gives a frown on most faces when asked to eat. It is meant to be a veggie eaten during illness..
But when you add a twist to the same veggie and make it a bit unhealthy it becomes Kofte and really tasty..
Preparation Time:- 15 mins | Cooking Time:- 1 hour | Serves:- 4-5 people
- For Kofte:-
- 1 Bottle Gourd (Lauki) grated
- 2 table spoon (heaped) Gram Flour (Besan)
- Salt to taste
- 1/2 tea spoon Chilli Powder (Lal Mirch powder)
- 1 tea spoon Chaat Masala
- Oil for deep frying
- For Masala:-
- 2 table spoon Oil/Ghee
- 2 tea spoon Cumin Seeds (Jeera)
- 2 -3 Medium Onions finely chopped or grated
- 2-3 Medium Tomatoes grated
- 1 table spoon Ginger Garlic paste
- 3 tea spoons Coriander powder (Dhania Powder)
- 1 tea spoon of Turmeric powder (Haldi Powder)
- 1 tea spoon of Chilly powder (Lal mirch Powder)
- 1 tea spoon Garam Masala
- Salt to taste
Heat oil for deep frying. Mix the ingredients for the koftas in a large mixing bowl. (Water will not be required since the lauki’s water will be sufficient to mix)
Make round balls of the batter and deep fry the same till they turn brownish in color. (Please fry on sim gas so that the kofta gets cooked till its core)
Keep these aside on a kitchen towel to get rid of the access oil.
Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.
Add the onions to the oil and allow them to fry till they turn light brown in color. Now add the Coriander powder and fry for one minute.
Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and salt. Keep frying the tomatoes till the oil separates out.
Add the koftas prepared earlier to this masala. Fold them gently in the same. Add some water to make some gravy. Bring to boil and voila its done.
Cover the dish for around 5-10 mins so that the koftas can soften and soak all the flavors.
- Garnish with some finely chopped fresh coriander leaves.
- Goes well with Lachha Parantha or hot chapatis.