>> Saturday, January 8, 2011
Now this post is dedicated to my mom and she is also responsible for change in appearance... When she saw my blog she said "All is fine.. But it'll be better if you can change its look." So Mom, here is my blog with a make-over and I hope you'll like this one.. Guys! Do let me know "How you feel about this new template?" I would love to hear from you all.
Now coming to the recipe.. I've had lauki ke kofte in restaurants, get-together, parties but the one by my mom is unbeatable. It tastes delicious and even I've tried preparing this but there is something special with her.... Lemme tell you, its not just with lauki ke kofte but there are many other dishes where I must say she is the "Queen of Spices". She just play with them and ready-to-die-for dish is ready...
So, let's come to Lauki (Doodhi / Bottle Gourd). This veggie has excellent nutritional benefits and my mom says "This is good for weight watchers!". Well you all know, how much she is worried about my weight gain.
I wish, Lauki must help me!!
Some say Lauki is bit boring and tasteless, but I love all those spicy recipes of Lauki... Well I've no idea about having boiled Lauki with pinch of turmeric and salt to taste. That's what my mom's friend suggested her to make me have them.... Why the heck is this topic the hit list in my mom's kitty party? Whatever.. I've no courage to have this plain dish.... This may taste....... tasteless for me...! And this may spoil all of my liking towards this veggie.......
Now here we go with the recipe..
1 small Lauki (Bottle gourd)
1 large onion, chopped
3-4 green chillies, chopped
1 tomato, chopped
1/2 cup gram-flour (besan)
1 tbsp yogurt
1 tsp ginger garlic paste
1 tsp chopped garlic and grated ginger
2 tbsp red chilli pwd
1 tbsp coriander-cumin pwd
1/4 tsp turmeric pwd
1 tsp cumin seeds
Salt, as per taste
Oil, for deep frying and preparing gravy
Peel and grate lauki. Make sure, you drain out excess water. Take the grated lauki into a bowl and add ginger garlic paste, salt, 1 tsp red chilli pwd, pinch of turmeric pwd and yogurt. Mix well and make a thick paste. The consistency must be that we can make small balls out of them.
In a frying pan, deep fry these balls until golden in color. Drain on paper towels and keep it aside.
Heat 2 tbsp oil in a frying pan. Add cumin seeds and when it starts to crackle, add chopped garlic and grated ginger. Saute for 1 min and add onions and green chillies. Saute until onions become translucent. Now add all masalas along with 1 tbsp water. This prevents masalas from burning. Saute for few mins and add chopped tomato.
I prefer adding tomato after sauteing masalas,coz I believe tomato doesn't allow masalas to fry properly, there by leaving the masalas partially raw.
Now cook the mixture until oil starts leaving the sides of pan. Add water to make the gravy and boil it for 3-4 mins. Add salt to taste.
Add koftas to the gravy and let it boil for another few mins. Sprinkle chopped cilantro for garnishing.
Enjoy with rotis or chapathis!
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