lauki

Lauki kofta recipe without deep frying, using paniyaram pan to fry kofta making it one step healthier. Full video, stepwise photos.

Lauki kofta recipe | without deep frying

lauki (bottle gourd)

+ 2 tbsp Gram flour (besan)

green chilli chopped

Chilli powder

Coriander powder

tsp Garam masala

tsp Asafoetida

tsp Turmeric

Cooking soda

tbsp curd

coriander leaves

Salt

tbsp Oil

Onion

Tomato

Cumin seeds

tsp Ginger garlic paste

Cashews

slit green chilli

tsp Red chilli powder

coriander powder

tsp Kasuri methi

tsp Amchoor powder

turmeric

Coriander leaves

First wash, peel the bottle gourd. Cut off stalk and bottom and cut into 3.

Grate holding it lengthwise, turning all around as you grate to leave out the seeds in middle.

I measured approximately 1 &amp; 1/2 cup lauki loosely packed.

Squeeze out the excess water from grated bottle gourd. Reserve the water.

Add all the other ingredients , spices required for kofta, except oil.

Mix well to get a sticky dough. Set aside until we prepare gravy.

Heat a pan with a tsp of oil. Add cubed onion and cashews.

Saute until the onion turn golden and soft.

Remove in plate for cooling.

In a blender, take cubed tomatoes, sauteed onion.

Grind smoothly without water.

Now again in the same pan, add remaining oil and temper with cumin seeds.

In goes slit chilli, ginger garlic paste.

Just give it a fry.

After that, add ground paste and the spice powders.

Mix and continue cooking until the paste becomes thick.

Add a drizzle of oil and it will be now non sticky and glossy.

In goes the reserved water from lauki. Mix in.

Then add 1 &amp; 1/2 cups water and mix throughly.

Simmer for 6-8 minutes.

While simmering, let's cook kofta.

For gravy

Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.

Cook covered in low flame.

Once one side is golden, flip and cook the other side same way.

Make sure the inside of the kofta also cooked thoroughly. Once done, take out.

Transfer the kofta to simmering gravy.

Garnish with coriander leaves and cream if desired to serve.

Cooking kofta

https://www.youtube.com/watch?v=JYglEV4lR68

Lauki kofta recipe without deep frying, using paniyaram pan to fry kofta making it one step healthier. 
My blog post : https://rakskitchen.net/lauki-kofta-recipe-without-deep-frying/
⏱⏱ Time codes ⏱⏱
0:00 - Start
0:08 - Recipe card
0:30 - Grate Lauki 
0:42 - Squeeze liquid out from bottle gourd
0:54 - Add ingredients
1:24 - Batter ready
1:30 - Base gravy
1:32 - Cashews
1:46 - Tomato
1:54 - Ground
2:00 - Temper
2:12 - Ginger garlic paste
2:25 - Add ground mixture
2:28 - Spice powders
2:50 - Add reserved water
3:00 - Water
3:18 - Simmer
3:27 - Make kofta
4:25 - Kofta ready
4:38 - Add kofta to gravy
5:15 - The end

 Prep Time 15 minutes Cook Time 30 minutes
 Servings 18  Kofta
Ingredients
1.5 cups grated lauki bottle gourd
¼ cup + 2 tbsp Gram flour besan
1 green chilli chopped
1 tsp Chilli powder
1 tsp Coriander powder
¼ tsp Garam masala
¼ tsp Asafoetida
¼ tsp Turmeric
⅛ tsp Cooking soda
1 tbsp curd
2 tbsp coriander leaves
Salt
Oil as needed
For gravy
2 tbsp Oil
2 Onion
3 Tomato
1 tsp Cumin seeds
2 tsp Ginger garlic paste
8 Cashews
1 slit green chilli
1 tsp Red chilli powder
1 tsp coriander powder
1 tsp Garam masala
1 tsp Kasuri methi
½ tsp Amchoor powder
¼ tsp turmeric
Coriander leaves
Cream to garnish


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Lauki kofta curry, without deep frying | Bottle gourd kofta

Lauki is a delicious traditional bottle gourd curry. This North Indian curry recipe features perfectly cooked bottle gourd in a savory onion tomato base with a gentle blend of aromatics. Making it in the Instant Pot lets you and your family enjoy this nutritious recipe any night of the week. 

Lauki  Sabzi Recipe

cumin seeds

1 medium onion /chopped

tomato / chopped

2 tablespoon water

salt

black pepper powder

turmeric powder

handful cilantro leaves

Wash the Bottle Gourd and peel the skin...

Wash the Bottle Gourd and peel the skin and cut into 1/2 inch pieces

Press SAUTE mode on Instant Pot. when hot...

Press SAUTE mode on Instant Pot. when hot ,add oil or ghee in the inner pot .

Add cumin seeds ,let them splutter.

Add in the chopped onion and saute for...

Add in the chopped onion and saute for 2 minutes  .

Next add tomatoes ,salt,  turmeric powder and lauki/bottle...

Next add tomatoes ,salt,  turmeric powder and lauki/bottle gourd pieces and mix well. pour in the water and make sure to scrap of any spice if sticking to the pot.

Close the lid , and turn valve from...

Close the lid , and turn valve from VENTING to SEALING position.

Press CANCEL button on Instant Pot.

Set the pot to MANUAL/PRESSURE COOK (High Pressure)...

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 MINUTES.

When done ,Do a QUICK RELEASE

Open the lid . Garnish with chopped cilantro...

Open the lid . Garnish with chopped cilantro and sprinkle some black pepper powder and mix well.

Lauki Ki Sabji/Bottle Gourd Curry is ready, serve...

Lauki Ki Sabji/Bottle Gourd Curry is ready, serve with hot with roti & Dal

https://mediavine-res.cloudinary.com/video/upload/mivjaruswbhr5w1egxga.mp4

Lauki is a delicious traditional bottle gourd curry. This North Indian curry recipe features perfectly cooked bottle gourd in a savory onion tomato base with a gentle blend of aromatics. Making it in the Instant Pot lets you and your family enjoy this nutritious recipe any night of the week.

Lauki Sabzi / Bottle gourd Recipe

Lauki sabzi is a Indian side dish of bottle gourd cooked with spices, onions and tomatoes. It is eaten with plain rice or with flatbreads like roti, chapati or bhakri.

Lauki Sabzi (Dudhi Recipe)

lb (450 grams, 3 cups) lauki (chopped to ½ inch pieces)

(1 medium) onion (fine chopped)

(1 large) tomato (chopped, deseeded if preferred)

½ inch (1 teaspoon) ginger (or garlic peeled and fine chopped)

green chili (slit (optional, leave out for kids))

curry leaves

salt ((divided))

Kashmiri red chili powder ((cut down for kids))

coriander powder ((optional))

½ teaspoon garam masala ((adjust

fennel powder ((saunf

coriander leaves (fine chopped to garnish)

water ((to add in 2 batches))

Rinse and chop onions, tomatoes and ginger. Pat dry the rinsed curry leaves. Slit the green chili.

Cut off both ends of the lauki and peel it. Chop to ½ inch pieces and keep aside.

Heat oil in a pan and add cumin seeds. When they begin to sizzle add curry leaves, followed by onions, ginger and green chili.

Saute onions on a medium heat until transparent, for about 4 to 5 mins. Add tomatoes and half of the salt. Saute until the tomatoes turn mushy, for about 3 to 4 minutes.

Stir in the red chili powder, turmeric and coriander powder if using. Saute for a minute.

Add the lauki and the rest of the salt. Stir fry on a medium high heat for 3 to 4 minutes. Pour water and give a good stir.

Cover and cook on a medium heat until lauki is soft and fully cooked. Add more water as you cook if required.

When the lauki is cooked, taste test and add more salt if required. For more flavor you may sprinkle garam masala and fennel seeds powder at this stage.

If the sabzi has lot of water, you may evaporate by cooking uncovered, on a high heat. Turn off and garnish with coriander leaves.

Serve Lauki sabzi with rice, roti, bhakri or chapati.

How to make Lauki Sabzi

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