Bottle Gourd/Doodhi/Lauki Koftas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:For the koftas:Lauki/Bottlegourd/Doodhi – 4 cups (peeled & shredded)Chickpea Flour/Besan – 3/4 cupOnion – 1/4, med.Roasted Peanuts – 1/4 cupCilantro/Coriander Leaves – 10 sprigs (finely chopped)Coriander Powder – 1 tspCumin Powder – 1/2 tspDry Mango Powder /Amchur – 1/2 tspGaram Masala – 1/2 tspRed Chili Powder – to tasteSalt – to tasteFor the gravy:Oil – 2 tbspOnions – 2, med. (minced)Salt – to tasteGarlic – 4 cloves (minced)Ginger – 1 tsp (minced)Green Chilies – to taste (finely chopped)Tomatoes – 3 large (pureed)Coriander Powder – 1 tspCumin Powder – 1/2 tspGaram Masala – 1/4 tspYogurt/Curd – 1/2 cupWater – 3.5 cupsCilantro/Coriander Leaves – for garnish
1. To make the gravy, in a wok, heat the Oil on medium heat.
2. Add Onions and a little bit of Salt to speed up the cooking.
3. Once the moisture has evaporated from the Onions, add in the Ginger, Garlic and the Green Chillies.
4. Allow the Onions to get a nice golden brown color and then add in the Tomatoes.
5. Cook till the oil seperates from the mixture.
6. Add in Turmeric, Cumin, Coriander, Garam Masala.
7. Give it a good mix and add in the well-beaten yogurt.
8. Mix and add in the water to deisred consistency and check and add in Salt to taste.
9. Cover and allow the gravy to come to a boil.
10.Meanwhile, for the koftas, squeeze out excess water out of the shredded Lauki/Doodhi.
11. Open it up and add in the Chickpea flour as needed (enough to form balls for the koftas).
12. Also add in Peanuts, Onions, Cilantro, Red Chili Powder, Dry Mango Powder, Cumin & Coriander Powders & Garam Masala.
13. Going back to the gravy, make sure it is boiling really well.
14. Last thing to add to the koftas is Salt, add it and mix well quickly.
15. Form balls/koftas and drop them in the boiling gravy. Pour some gravy over them if not submerged.
16. Increase heat so the boil does not reduce once the koftas are in.
17. Cover and cook for 5 minutes.
18. Turn the koftas over once inbetween if they are not fully submerged in the gravy.
19. Take them off the flame and garnish with cilantro.
20. Serve hot with Chapatis or Parathas.
Serving Size: 1
Number of Servings: 6
Recipe submitted by SparkPeople user PCHARY.
2. Add Onions and a little bit of Salt to speed up the cooking.
3. Once the moisture has evaporated from the Onions, add in the Ginger, Garlic and the Green Chillies.
4. Allow the Onions to get a nice golden brown color and then add in the Tomatoes.
5. Cook till the oil seperates from the mixture.
6. Add in Turmeric, Cumin, Coriander, Garam Masala.
7. Give it a good mix and add in the well-beaten yogurt.
8. Mix and add in the water to deisred consistency and check and add in Salt to taste.
9. Cover and allow the gravy to come to a boil.
10.Meanwhile, for the koftas, squeeze out excess water out of the shredded Lauki/Doodhi.
11. Open it up and add in the Chickpea flour as needed (enough to form balls for the koftas).
12. Also add in Peanuts, Onions, Cilantro, Red Chili Powder, Dry Mango Powder, Cumin & Coriander Powders & Garam Masala.
13. Going back to the gravy, make sure it is boiling really well.
14. Last thing to add to the koftas is Salt, add it and mix well quickly.
15. Form balls/koftas and drop them in the boiling gravy. Pour some gravy over them if not submerged.
16. Increase heat so the boil does not reduce once the koftas are in.
17. Cover and cook for 5 minutes.
18. Turn the koftas over once inbetween if they are not fully submerged in the gravy.
19. Take them off the flame and garnish with cilantro.
20. Serve hot with Chapatis or Parathas.
Serving Size: 1
Number of Servings: 6
Recipe submitted by SparkPeople user PCHARY.
Nutritional Info Amount Per Serving
- Calories: 146.3
- Total Fat: 5.9 g
- Cholesterol: 0.6 mg
- Sodium: 1,177.6 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.1 g
- Protein: 5.1 g
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