Lauki Kofta (Steamed Version) Gravy

Lauki, also known as Bottle Gourd in English or Dhoodi in Hindi, is a vegetable which I used in this gravy and I have never dealt with this particular vegetable anywhere, any time in my life. Also we don't get this vegetable so easily in the place where we stay right now. I came to know recently that this particular vegetable contains a lot of health advantages. The most attractive health advantage was, it helps in weight loss. So, why shouldn't I spend some money on this. 
One fine day, when we went to Indian store, I got to see this vegetable and grabbed one immediately. And then, I wanted to make something special, something healthy, yet delicious. I googled and googled and googled.....and googled. Saw so many recipes. And as you know, I don't follow any recipe to the 't' , even my own recipe the next time. So, this recipe I got from many websites, combined everything and finally got this amazing mouthwatering result!! I myself was amazed by the colour. May be my tomatoes had such effect. Anyways, the taste was decent. Not bad!! And so, with no guilt, I will share the recipe with you all.

 

Ingredients

• Lauki/ Bottle gourd - 4 cups, grated
• Rice flour/ Gram flour - 3/4 cup
• Onion - 1/2, finely chopped
• Chilli powder - 2 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Garam masala - 1 tsp
• Salt - to taste
• Coriander leaves - few, finely chopped

For the gravy

To Grind

• Onion - 2 nos, roughly chopped
• Tomato - 2 nos, roughly chopped
• Cashew - 5 nos
• Almonds - 5 nos
• Cinnamon - 1 small stick
• Cardamom - 1 no
• Ginger - 1/2 inch
• Garlic - 4 cloves
• Green chillies - 2 nos
• Red chillies - 2 nos 
• Fennel seeds- 1 tsp
• Water - 2 cups

Other ingredients for the gravy

• Oil - 1 tsp
• Bay leaves - 1, broken
• Cloves - 2 nos
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Garam masala - 1 tsp
• Pav bhaji masala - 1 tsp
• Kasuri methi/ Dried fenugreek leaves - 1 tsp, crushed between your fists
• Low fat yoghurt - 1 tblspn
• Salt- to taste
• Sugar - 2 tsp
• Coriander leaves - a few to garnish

Method

For the koftas

For the koftas

• Squeeze out as much as water from the grated lauki. Preserve the water.

• Mix all the ingredients under "For the koftas" heading in the ingredients list. Make like a dough. Divide them in to 8 or 9 equal portion and make a small lime sized balls 
• Grease your idli plates with some drops of oil. Place the koftas in the idli plate and stem them for about 15 minutes in a medium heat.
• Turn off the hit. Do not open the lid for another 10 minutes.

To Grind

• Combine all the ingredients under "To grind" heading in the ingredients list in a vessel and bring it to heat. Cover and cook for 15 minutes. Let the cashews and almonds become little tender and let the onions and tomatoes get cooked properly.
• Turn off the heat. Allow it to cool. Grind in to smooth paste. Make sure there are no solid particles remaining after grinding.
• Heat oil in a pan. I used ceramic pan. So required just 1 tsp of oil. Crackle cumin seeds and add broken bay leaves and cloves. Let it release its aroma
• Add the ground onion-tomato paste, salt, sugar and some water. Cover and cook it for another 10-15 minutes in a medium heat. Beware, it will splutter. Keep mixing every 3 minutes.
• Meanwhile, take the water squeezed out from the lauki, add coriander powder, cumin powder, garam masala and pav bhaji masala. Mix well and keep it aside. Let it sit like that for 15 minutes.
• Now add this masala mixture in to the gravy along with kasuri methi. Add the streamed kofta balls. 
• Again, cover the lid and cook it for 5 minutes. Add whisked yoghurt and turn off the heat. Mix until everything is combined. Sprinkle some coriander leaves. Close the lid again and let it sit for another 10 minutes. Let koftas absorb the flavors.
• After 10 minutes, transfer to a serving dish and serve hot with any indian flat breads or with any mild pulaos. 

 

 

Aaloo Gobhi Koftas in White Gravy

White gravy is very popular in North India. These are very mild flavored when compared to other North Indian gravies and it will taste awesome with any koftas. These are very rich, creamy and delicious with extensive use of cashews, almonds, curds, cream, etc.

        I made my koftas very simple this time by just using potato and grated cauliflower. But if you wish, you can add paneer, khoya, grated carrot, grated beetroot, cashews, raisins  etc (Anything which are chopped finely).

Ingredients

For koftas

• Cauliflower - 1 cup, grated
• Potato - 1 cup, boiled and mashed.
• Coriander leaves - 2 tblspn, finely chopped
• Green chillies - 1, finely chopped
• Chilli powder - 2 tsp (or according to taste)
• Garam masala powder - 1 tsp
• Cumin powder - 1 tsp
• Salt - to taste
• Corn flour - 1 tblspn
• Milk - 1 tblspn
• Oil - for shallow frying

For the white Gravy

• Cashews - 1 tblspn
• Almonds - 1 tblspn
• Melon seeds - 2 tsp
• Onions - 1.5 cup , roughly chopped
• Ginger - 1 small piece
• Garlic - 3 cloves

Other Ingredients

• Cinnamon - 1 small piece
• Cardamom - 2 nos
• Cloves - 2 nos
• Bay leaf - 1
• Cream - 1 tblspn
• Curd - 1 tblspn
• Coriander - to garnish
• Chilli powder, Garam masala powder - to garnish (Optional)
• Salt to taste
• Sugar - 1 tsp (Optional)
• green chillies - 2 (Or according to your spice preference)

Method

For Koftas

• Heat some oil in a pan and add the grated cauliflower. Add finely chopped green chillies, salt, chilli powder, garam masala powder and cumin powder. Fry for about 3 to 4 minutes.
• Switch off the flame. Add the boiled,grated potato and mix well. 
• Divide them in to small portions. You should be able to form a ball out of it. If it is not possible, add little cornflour, knead well and make small balls.
• In a small bowl, combine cornflour and milk. The consistency of this mixture should be same as dosa batter. So adjust water accordingly.
• In a pan, heat some oil. Dip the potato cauliflower balls in the milk-conflour mixture and place them on the hot oil in the pan. Keep the flame in medium. Let it cook till it turns golden brown in colour
• Keep flipping the koftas to avoid burning and get even cooking on all the sides. Once done, keep this aside. 
• Alternatively, you can also deep fry the koftas. In that case, you can skip the step 1. You need not cook the cauliflower. Just mix everything and deep fry.

For the white gravy

• Boil water in a vessel and add cashews, almonds, onion, ginger, garlic and melon seeds.
• Let it cook in a slow flame for about 15 to 20 minutes. 
• Cool the mixture and blend it in to a fine paste. Make sure you don't get the chunks of cashews and almonds.Everything should be finely ground

How to Proceed?

• Heat oil in a pan and add bay leaf, cinnamon, cardamom and cloves. Fry them till you get a nice aroma. Make sure not to burn the spices. So keep the flame in medium.
• Add the onion cashew mixture, salt, sugar, slit green chillies and let it cook for 10 minutes, stirring it continuously in between. 
• Add whisked curds and cream. Switch off the heat after 1 minute.
• Now the arrangement. Place the koftas in the serving dish. Pour the white gravy on top of it. Garnish it with chilli powder and garam masala, also few coriander leaves.  Do not let the koftas sit in the gravy for long time. So, add the koftas into the gravy only when you are ready to serve.

 

Hows it??????