Ghia koftas / Bottle gourd
dumplings in tomato gravy
Ingredients:
1. One ghia / bottle gourd medium size about a foot long
2. Two medium sized onions
3. Three tomatoes
4. One tablespoons ginger garlic paste
5. Two to five tablespoons besan
6. 1 teaspoon coriander powder
7. ½ teaspoon turmeric powder
8. 2 green chillies
9. Salt to taste
10. Fresh coriander leaves to garnish
11. Mixed spices like a few cloves, cumin seeds and two badi elaichi
Method:
1. Grate the bottle gourd .
2. Add besan to bind it….now this particular bottle gourd had a high water content so I had to add about 5 tablespoons of besan whereas many a times just one is sufficient to bind it.
3. Shape into
dumplings or koftas. Now since the batter was soft to handle inspite of adding so much of besan I made bigger koftas than I usually do.
4. Deep fry on medium flame till golden brown.
5. For the curry , blend the onions to a fine paste with a dash of water.
6. Take oil in a heavy bottomed pot and when it gets warm add cumin seeds and badi elaichi and cloves.
7. Add the onion puree and stir fry on medium flame till brown .
8. Blend the tomatoes with the ginger garlic paste, green chillies according to how hot they are and coriander and turmeric powder.
9. Add to the onion mixture and cook on medium flame till the water dries up and the paste begins to leave oil on the sides.
10. Add about one and a half cups of water , bring to a boil and add the koftas and turn the gas off immediately as the curry begins to boil.
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11. Garnish with coriander leaves and serve with rotis or rice .
you are right....I never knew why my grated lauki is so full of water, wheras back home in punjab the grated one is a bit on the drier side....I squeeze ut the water from mine...though I grudge the wastage...will add more beasn and try it this time.Bani
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