12 June, 2018
BOTTLE GOURD/LAUKI KOFTA CURRY…. non deep fried version ಸೋರೇಕಾಯಿ ಕೊಫ಼್ತ ಕರ್ರಿ
![](https://tinditirtha.com/wp-content/uploads/2018/06/DSC06278-1.jpg)
Bottle gourd or lauki or ghiya or sorekayi is that vegetable which everyone wants to skip eating. So many people doesn’t like this vegetable because of its bland taste. But what if you add some spices to it and make something interesting ! recently I made lauki kofta curry and nobody could even make out. I also make Kootu, lauki – lobia huli (sorekayi – alasande kalu huli), Paldya (kadi), rotti, steamed dumplings, matawadi palya etc using bottle gourd/Lauki. It is available in plenty now in this summer season, it has more water content so it is helpful to deal with the heat and prevents exhaustion in this hot weather. I have also added maize flour along with gram flour & rice flour to make koftas. And added some yoghurt, which a healthier option to the gravy to make it thick/rich rather than adding cashew paste or cream. And also used beetroot paste in the gravy, which gives a nice colour to the gravy and thus one more way to use beetroot in our diet. I made the koftas in Guntapongalu Pan (appe pan) with few drops of oil. Actually, I have put two drops of oil for the first round of roasting and no oil for successive rounds. So it is a healthy preparation using very very less oil.
Please click here to read the recipe of lachha Parantha
Ingredients :
For the Koftas :
- Grated lauki/bottle gourd – 1&1/2 cups (kept along with its water)
- Maize flour/makai flour – 3 tbsp
- Gram flour/besan – 3 tbsp
- Rice flour – 2 tbsp
- Red chilli powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Green chilli – 1 tsp
- Ginger paste/grated – 1 tbsp
- Salt to taste
For the curry/gravy :
- Oil – 1 tbsp
- Curry leaves – 1 tbsp
- Onion – 1 big
- Tomato – 2 big
- Beetroot paste – 1/2 cup (optional)
- Almonds – 12 nos.,
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1/2 tbsp
- Cumin powder – 1/2 tsp
- Black pepper powder – 1/4 tsp
- Curd – 1/2 cup
- Water – up to 1 cup
- Salt to taste
- Coriander leaves – 2 tbsp
PROCEDURE :
- Gather everything listed below the heading ‘for the koftas’ in a bowl and mix them up well, without any lumps without using water (the water content in the lauki itself is enough to make koftas)
- Heat the pan and put 2 drops of oil in each cavity and drop a lemon sized Kofta mixture in each cavity allow it to cook
- Once it becomes roasted turn the Koftas and cook on the other side too
- Chop the onion and tomato and grind them into paste separately and powder the almonds
- Heat Oil in a pan, add in crushed/powdered/chopped/pasted curry leaves saute for second, then put onion paste and saute well till raw smell vanishes
- Then add in tomato paste, beetroot paste (if using) & almond powder and saute everything well till all the water evaporates
- Now add in all the masala powders, mix everything well then add curd to it, mix again, add salt and mix again well and drop all the koftas into it
- Add 1/2 to 1 cup of water and allow it to boil for 2 minutes so that Koftas absorbs all the masala in the gravy
- Remove from the fire and garnish with coriander leaves and serve immediately