Lauki also known Sorekayi in Kannada and Bottle gourd in English is believed to be the first plant to be grown in the world. This vegetable was used to make vessels to store water.
It has a very neutral flavor and cooks very fast. When combined with desi spices we can rustle up a list of interesting dishes like koftas, halwa, dal, handvo, raita, etc...............
This veggie also has a lot of health benefits like - it has a lot of water content which helps in reducing the body heat especially during summer months. It is light on the stomach and easy on digestion too. And of course not to forget our weight loss, a healthy heart and regulating diabetes, etc
Having said all the above, we still felt its a very pale/dull vegetable to eat. Though we want to adapt to our regular cooking somehow it never gained its priority. But this exotic recipe struck our senses and left us asking for more - truly scrumptious + Laukilicious ;)!!!!
So go on....why not try one recipe at a time!!!!
Ingredients
Serves - 4
For Koftas
Lauki / Sorekayi - 1
Besan /Kadle hittu - 1/4 Cup
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Ajwain - 1/2 tsp
Salt to taste
Oil for deep frying
For gravy
Oil - 2 tsp
Onions finely chopped - 1
Tomatoes finely chopped - 2
Ginger grated - 1 tsp
Garlic grated - 1 tsp
Cashews - 10 nos
Other ingredients
Oil - 2 tsp
Cumin seeds - 1 tsp
Bay leaf - 1
Turmeric powder - 1/2 tsp
Hing - a pinch
Kashmiri red chili powder - 1 tsp
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Yogurt - 1/4 Cup
Kasuri methi - 1tsp
Coriander leaves finely chopped for garnishing
Method
Kofta preparation
- Peel and grate the Lauki. To this add some Salt and keep it aside.
- Squeeze well and collect the water in a separate bowl to use later.
- Add the Besan and spices to the grated Lauki.
- Mix well, make small balls and flatten it to make koftas.
- Deep fry this and drain, keep this aside.
- Heat Oil in a pan, add Onions, ginger, garlic, and saute for a few minutes.
- Then to this add the tomatoes and mix well until mushy.
- Lastly, add the cashews and mix well.
- Once cooled, grind this into a smooth paste.
Final preparation
- Heat oil in a pan, add Cumin seeds, Bay leaf.
- Then add some hing, turmeric powder, red chili powder.
- Next, add the grounded onion tomato paste and saute.
- To this add Salt, Garam masala, Coriander powder, and mix well.
- Then add the Lauki Water and Yogurt and mix well on low - medium heat.
- Once this comes to boil, lower the flame and add the fried Koftas.
- Then add the Kasuri methi and keep this covered for 3-5 minutes on low flame.
- Lastly, garnish with Coriander leaves and serve hot!
Pair it with Rice / Roti and serve it as a main course at lunch or dinner too!
No comments:
Post a Comment