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Monday, December 19, 2011

Lauki Ka Kofta (Bottle Gourd Balls in Tomato Gravy)

I first tried this kofta in India, and was amazed by the taste. It went so well with flat bread and the kofta just melt in my mouth! A very interesting and lovable vegetarian dish!

This summer I harvest the Chinese bottle gourd that I curiously planted in spring, it flourish and gave me two beautiful bottle shape gourds. I mean... really, coca-cola bottle kinda bottle shape... it was amazingly beautiful so I decided to make this beautiful dish, for justification sake! Wink!

For Kofta:
450 gm bottle gourd (shredded or chopped)
1-2 slices of old bread (or 1 dinner Roll)
2 tbsp Chick Pea Flour/Besan
1 green chili
1 tsp raisin
1 tsp cashew nuts
1/4 medium size onion (remaining used for gravy)
1 tsp Ginger Garlic Paste
1 tsp Ammchur Powder/Dried mango powder
1/2 tsp Garam Masala
1/2 tsp Salt

For gravy:
Blend below ingredients into a smooth paste:
2-3 medium size ripe tomato
3/4 medium size onion
2 tsp Ginger Garlic Paste
1-2 green chili
1 tbsp Cashew nuts

1 tsp garam masla
1/2 tsp Salt
1/4 tsp Sugar
1/2 tsp chili powder
1/2 tsp Cummin/Jeera powder
1/4 tsp turmeric powder

2 tsp Dried fenugreek leaves/Kasturi methi
1 -2 inches of cinnamon stick
1/2 tsp Cummin seed
2 tsp Butter
2 cardamom pods (crack and use only the black seeds)
2 tbsp of heavy cream   Optional

Some of the ingredients

first grind the old bread into bread crumbs, and place in a big mixing bowl.

Peel and shred/chop the bottle gourd, chop onion and chili too.

Blend in other ingredients listed under kofta and make a soft dough, DO NOT need to add any water. The juice from bottle gourd and onion should be able to hold the ingredients well.

Heat up some oil in a frying pan, and deep fried the dough into golden brown colour balls.

Drained and set aside.

Now prepare the gravy, blend together tomato, onion, ginger garlic paste and cashew nuts into a smooth paste.

In a cooking pan, heat up 1 tbsp of oil and 2 tsp of butter, lightly roast cinnamon stick and cardamom seeds until fragrant. Crush kasuri methi/dried fenugreek leaves with palms, and roast it for a bit.

Pour in the tomato paste, continue cooking until oil shows at the edge. Stir in all spices and seasoning, turn well. Pour in 1 to 1 1/2 cups of water, bring to boil, drop in the fried balls. Continue cooking for 5-8 minutes or until gravy reaches desired consistency.

Add some heavy cream before serving for creamier texture.

Serve with naan or chapatis...

中文版,For Chinese,Click --》葫芦素丸子

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