Bottle gourd is a very unique vegetable and is liked for its simple and mild flavor. Lauki kofta called in Hindi or bottle gourd dumpling curry is the lightest of all kofta recipes when it comes to calories and I prefer it for the same reason!

Ingredients:

For making the koftas

2 cups grated Lauki/ bottle gourd

4 tbsp besan/ Gram flour

1/2 tsp – garam masala

1/4 tsp red chilli powder

1 green chilli finely chopped

salt as required

For making the curry 

2 large tomatoes chopped

1 onion chopped

2 green chillies chopped

1 inch giner chopped

2 tbsp  broken cashews

1 tsp  coriander powder

1/4 tsp garam masala

1/4 tsp red chilli powder

For tempering :

1 tsp cumin seeds

1/4 tsp turmeric powder

oil for frying

salt and sugar for taste

Method: 

For making the dumpling:

Heat oil in a pan for frying. Peel and grate the bottle gourd. Squeeze all the liquid from the grated bottle gourd and keep aside, store the liquid as it can used for the curry.  Add rest of the ingredients listed under making the kofta and mix well. If the mixture is too thick sprinkle little water and make them into round balls.  Add this dough mixture gently into oil and fry until they are golden brown. Remove them from oil and put them on a tissue paper to drain out excess oil.

For making the Gravy- 

Blend tomatoes, onions, green chilies, ginger, garlic and cashews to a smooth paste, add 1/2 cup of water while grinding.  In another pan heat 3 tbsp of oil and add cumin seeds and allow it splutter. Add turmeric and the ground mixture into the pan, keep stirring for a minute. Add 1/4 tsp garam masala, red chilli powder and 1 tsp coriander powder, give it a stir. Cover the pan with the lid and allow it to boil for few minutes. Add the liquid that was reserved from straining and little water if required.

The consistency of the gravy should be thick and not runny. Before serving, put the bottle gourd fried dumplings in a serving plate, top it up with gravy and garnish with cilantro and serve with rice or roti.

Ingredients:

Onions- medium size 2, chopped

Tomato- medium size 2, chopped

Peas- 1 cup, cooked

Paneer-18 to 20 cubes

Heavy cream/milk – ¼ cup

Roasted and coarsely ground cashew- 3 tbsp

Cumin seeds- ½ tsp

Cumin powder- 1 ½ tsp

Coriander powder-1 ½ tsp

Garam masala powder-1 ¼ tsp

Red chilli powder-2 tsp

Ginger garlic paste- 1tsp

Coriander/cilantro- ¼ cup finely chopped

Oil- 2+2+1 tbsp

Salt- to taste

Preparation:

In a heavy bottom pan, heat 2 tbsp of oil. Add chopped onions and fry for 2-3 minutes, then add ginger garlic paste and fry until the raw smell disappears (approx- 4 minutes). Add tomatoes and ¼ tsp of salt, cover and cook for 5-6 minutes more.

Add garam masala, cumin powder, coriander powder, red chilli powder and mix well. Turn off the heat and allow it to cool for some time. Blend the mixture to a fine paste, meanwhile heat 2 tbsp of oil and add cumin seeds. Allow it to splutter and add the blended mixture. Let the mixture come to a boil. Add cooked peas, heavy cream or milk and cashew nut powder and adjust salt to your taste.

In another pan, heat 1 tbsp of oil and add the paneer cubes. Shallow fry the cubes until it turns golden brown on all sides. Remove from heat and add the fried cubes to the gravy and cook for 2-3 minutes. Garnish with cilantro/ coriander and serve hot with Jeera rice/ Roti/Naan or chapathi.

Ingredients:

Beans-250gms
Carrot-250gms
Peas-100gms
Potato-1meduim size
Green chilies/Jalapenos-5
Turmeric-1/4 tsp
Mustard-1/4 tsp
Oil-2 tbsp
Gram flour-3 tbsp
Coriander/Cilantro-2to3 strands
Salt-to taste

Preparation:

Cut all the vegetables in equal proportion. Chop coriander leaves, green chilies finely. Heat oil in a pan, add mustard seeds and allow it to splutter. Add turmeric, green chilies and fry for few seconds, now add all the cut vegetables. Cover the pan with a lid and allow the vegetables to become tender, also add salt so it mixes evenly with vegetables. Meanwhile mix the gram flour with water and make a semi liquid batter. Add the batter to the vegetables once it’s cooked. Boil the mixture for few minutes until the raw smell of gram flour disappears (approx 7-8 minutes). Garnish with cilantro/coriander and enjoy it with chapathi or poori.