Healthier Lauki Kofta Curry – Bottle Gourd Dumplings In Almond Gravy
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  • 20 mins Cook time
  • 20 mins Total time
  • 40 mins Print
  • 2 cups grated bottle gourd, to be squeezed and the juices kept aside
  • 4 tablespoons of gram flour
  • besan
  • 1 finely chopped green chili 1 pinch of red chili powder or to taste ¼ teaspoon garam masala powder salt to taste For the gravy>> 1 roughly chopped onion 2 roughly chopped tomatoes 2 tablespoons of almonds soaked in hot water for 10 to 15 minutes and the peel removed 1 roughly chopped green chili 1 inch piece of fresh ginger 3 to 4 garlic cloves peeled 1 tablespoon oil 1 teaspoon cumin seeds ¼ teaspoon turmeric powder ½ teaspoon red chili powder 1 teaspoon coriander powder ½ teaspoon garam masala powder 1 cup of water including the water squeezed out from the grated bottle gourd/lauki (adjust to the consistency needed) salt to taste fresh coriander for garnish Method For the gravy>> Firstly soak the almonds in hot water for 10 to 15 minutes Then remove the peels. Keep aside. Chop the onion and tomatoes roughly and add them to the mixer/grinder/powerful blender. Add in 1 green chili, 1 inch piece of ginger, 3 to 4 garlic cloves and the blanched almonds. Grind to make a smooth puree. Keep this ready. For the koftas>> Remove the thick peel of the bottle gourd, grate into a bowl. Squeeze out the juices(water) from the grated gourd. Retain the water in a bowl to be used for the gravy later. To the grated, squeezed gourd, add 3 to 4 tablespoons of gram flour/besan, red chili powder, garam masala powder, salt to taste. Mix and prepare 14 small balls. Heat the appe pan. Add a couple of drops of oil in each depression. Place one dumpling in each depression. Roast at medium heat. Once browned, add a couple of drops of oil over each dumpling and turn them over to roast the other side. Turn them on their sides to roast. Keep an eye throughout since they don't take long to cook. Once done, transfer to an absorbent paper towel. For the dish>> In a separate pan, heat the oil. Add cumin seeds, when hey turn darker brown, add the prepared ground paste. Stir and cook until the raw smell goes away. Then add turmeric powder, red chili powder, garam masala powder and stir. Following this, add 1 cup of water (including the water squeezed out from the gourd), mix. Bring to a boil adding salt to taste. (add water as per the consistency needed) Cook for 5 to 10 minutes To serve, pour in the gravy into the serving dish, place the koftas, garnish with freshly chopped coriander. Serve with any flat bread or with plain rice or jeera rice. Notes Remember to add salt towards the end for the dumpling mix, i.e just before roasting on appe pan otherwise the dumplings will leave water.Do not add too much water to the gravy, else will result in a very thin watery gravy.Always add the koftas(dumplings) to the gravy just before serving, else it will become soggy. 3.5.3208
  • 1 green chili,
  • 1 inch piece of ginger,
  • 4 garlic cloves and the blanched almonds



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