Lauki (Bottle Gourd) Kofta Curry Recipe

Many people might not like Lauki (Bottle Gourd) as a vegetable but there are only a few who will not chew their fingers if they are served a well prepared delicious Lauki Kofta Curry. Here is how to prepare the delicious meal:

Serves – 4 People

Time Required for Preparation – 30-40 minutes

    1.        Ingredients For Preparation of Kofte: 

    i.       Lauki (Bottle Gourd) – 500 gms (grated)

   ii.      Besan – 50 gms

  iii.     Green chilly – 3-4 in numbers (finely chopped)

  iv.      Ginger – 1 inch finely chopped

   v.     Garlic – 5-6 cloves finely chopped

  vi.      Salt – as per taste

 vii.     Oil – To fry the Kofte

    2.        Preparation Method: 

i.   Peel off the Lauki (Bottle Gourd) and grate it.

ii.  Squash off all the water from it.

iii.  Mix Besan, Green Chilly, Ginger, Garlic and Salt to the grated Lauki.

iv.  Make small balls of the mixture.

v.   Add oil to fry the balls in a frying pan and heat it to frying temperature.

vi.  Start putting the balls of the mixture in the heated oil and fry till the balls turn brown.

vii. Your Koftas are ready.

    3.        Ingredients for Preparation of Curry: 

      i.  Tomatoes – 2-3 medium size

     ii.  Green chilly – 3-4 in numbers (finely chopped)

    iii.  Ginger – 1 inch finely chopped

    iv.  Garlic – 5-6 cloves finely chopped

     v.  Milk Cream – half a cup

    vi.  Cumin Seeds – 1 tea spoon

   vii.  Coriander Powder – 2 tea spoons

   viii. Red chilly powder – 1/2 tea spoon

    ix. Turmeric Powder – ½ tea spoon

    x.  Salt – as per taste

    xi. Green Coriander – for topping decoration

    4.        Preparation Method for Curry 

i.       Grind tomatoes, Garlic, Ginger and Green Chilly in a mixer.

ii.      In a big frying pan heat oil and add Cumin seeds to it

iii.     Once the Cumin seeds are fried add turmeric powder, red chilly powder and coriander to the oil.

iv.     Add the paste of tomatoes grinded in the mixture to the frying pan and keep heating and stirring till the mixture turns light brown and oil shows up at the top of the mixture.

v.      Add cream to it and keep stirring.

vi.Once the mixture starts giving a pleasant aroma add water as required in the curry and wait till the curry  boils.

vii.    Add koftas prepared earlier and boil for 1-2 minutes.

viii.   Chop the green coriander and add over the curry as decorative toppings.

ix.    Your kofta curry is prepared.

x.     Serve with hot rotis or naan.

Here is how your curry will look after preparation:

Aaloo Methi (Patato and Fenugreek Leaves) Delicious and Tasty Veg

Aaloo Methi (Fenugreek Leaves) is a recipe made with very less ingredients and time and tastes very delicious.

Potatoes and Fenugreek leaves are a very tasty combination. Different people have different ways of making this dish. I am presenting the way I make it.

Methi Aaloo (Potatoes with Fenugreek Leaves) recipe.

Serves: 4 People

Ingredients:

About 4 cups of Methi Leaves (Fenugreek Leaves), finely chopped.

3-4 medium size potatoes.

3-4 green chilies, chopped.

1/2 table spoon red chili powder.

2 tbsp butter or mustard oil or any vegetable oil.

Salt (As Required)

Preparation Process:

1. Remove the leaves from the stems of the Methi.
2. Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
3. Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
4. In a kadhai (Round Indian Vessel), heat up the butter or oil.
5. Add the potatoes first.
6. Saute the potatoes for some mins till they get half cooked and light browned.
7. Now add the fenugreek leaves.
8. Also add the green chili, red chili powder and salt.
9. Give a nice stir and let the veggies cook on a medium flame uncovered.
10. The fenugreek leaves will start to leave its juices 
11. Lower down the flame and cook the veggies for 5-6 minutes more.
12. Keep on checking the sabzi after a gap of 2-3 minutes.
13. If you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked.
14. When the veggies are done and if there is any water left, then dry the water.
15. The end dish should be dry and not watery.
16. When the Aaloo methi is done, you could add some more butter and mix it with the veggies.
17. Serve the Aaloo Methi with parathas, rotis or rice-dal combo.
18. The veg not only is delicious to eat but also looks great to see.