Monday, August 6, 2012

Botttle Gourd Dumplings simmered in Rich Tomato Gravy (Lauki ke Kofte)

North Indian Vegetarian Main Course Special
Punjabi/Uttar Pradesh Cuisine
Botttle Gourd Dumplings simmered in Rich Tomato Gravy (Lauki ke Kofte)
Serves 2

Bottle Gourd (Doodhi/Lauki)- 1/2 Kg.
Gram Flour (Besan)- 1/4 cup
Salt- To Taste
Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.
Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 4 Tbsp. for Gravy

For Gravy:
Fresh Roma Tomatoes- 4 Medium
Red Onions- 2 Medium
Fresh Ginger 1 inch 
Fresh Garlic- 5 Cloves
Whole Dry Red Chillies- 4 to 5
Salt- to taste
Turmeric Powder- 1/2 Tsp.
Coriander Powder- 1 Tbsp.
Cumin Powder- 1/2 Tsp.
Garam Masala Powder- 1/2 Tsp.

Fresh Coriander Leaves- a few Sprigs, Finely Chopped

Clean, Wash, Peel & Grate the Botttle Gourd
Add about 1/2 Tsp. of Salt & keep aside for 15 Minutes
In small batches, squeeze the Grated Lauki to get rid of the excess water (this process may have to be repeated depending on the Quality & freshness of Lauki)

Add Gram Flour, Kashmiri Red Chilli Powder & Mix to make a semi smooth Dough to make Dumplings

Divide it into ten to twelve equal portions
Stuff one-piece tamarind into each portion of this mixture
Wet your palm and shape the stuffed portion into a ball

In a Non Stick Kadai, Heat Oil
Deep-fry the prepared Koftas (in small batches) for 2 or 3 Minutes/until Golden Brown in colour and crisp from the outside
Drain and remove onto Kitchen towel/absorbent paper

For Gravy:
Clean, Wash, Peel & Finely Chop Onions
remove Stems from Dry Red Chillies
Peel Ginger, Garlic and Grind to a fine paste along with Dry Red chillies

Wash and puree Tomatoes in a blender

Heat Oil in a pan, add the Pureed Onions and Sauté until light golden brown
Add Ginger-Garlic-Dry Red Chilli paste & Stir-fry till done

Add Haldi, Coriander Powder, Cumin Powder and Red Chilli Powder
Continue to cook on medium heat for about a Minute or so stirring continuously
Add the Tomato Puree and cook on high heat stirring continuously till Oil begins to separate
Add about 1.5 Cups of Water and bring it to a Boil
Add Salt, reduce heat & Simmer for about 5 Minutes

Gently add the fried Koftas and Simmer for 3-5 Minutes

Sprinkle Garam Masala
Serve Fresh garnished with chopped Fresh Coriander Leaves

In Allahabad, a variation of this Dumpling is with a Cherry Stuffed in each for that classic Awadhi Touch!
Another option is to add a Tamarind Piece in each Dumpling
other options to stuff inside are Dried Plums, Paneer

Can replace all Dry Masalas in the Gravy (except for Salt) with Catch (or any of your Favorite Brand for that matter) Kitchen King Masala (perfect for Gravies)

 Feel free to share your views & do let us know how this one turned out :)

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