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I often buy Bottle gourd (Sorekaayi in Kannada /Lauki in Hindi) whenever I'm at the Farmers Market or the Indian store. I usually make Bottle Gourd Peas Saagu or Bottle gourd Dal. I add it to Vegetable Sambar too at times. Wanted to try something different this time, so made these Paneer Lauki koftas. I remembered reading about Lauki koftas very long back, but hadn't tried making them. I was skeptical if the family would like bottle gourd this way, so I added Paneer for good measure. They turned out perfect and everyone loved them!
Paneer Lauki Kofta Curry:
You will need:
For the Koftas:
1 cup grated Sorekaayi (Bottle Gourd/Lauki)
1 cup grated Paneer
1 tsp Salt
2 tsp Garam masala
2 tsp Red chili powder (adjust to taste)
1/3 cup Besan (chickpea flour)
Oil for frying
For the Gravy:
2 tbsp Oil
1 large onion chopped
3 tomatoes chopped
1 tbsp Ginger Garlic paste
2 Green chilies, chopped
1/2 tsp Turmeric powder
6-8 whole Cashews
2 tbsp Butter
1 tsp Cumin seeds
1 tbsp Coriander powder
2 tsp Cumin powder
1 tsp Red chili powder
2 tsp Kasuthi Methi
2 tbsp Heavy whipping cream
Salt to taste
1 tbsp Chopped cilantro
Prepare the Koftas:
Peel the bottle gourd, remove the skin and spongy part on the inside. Grate into a large bowl. Place the grated bottle gourd in a clean thin kitchen towel and squeeze out the liquid. Grate the Paneer.
Combine the grated bottle gourd, paneer, salt, garam masala, red chili powder and besan. This will make a soft dough. Make smalls koftas. These can be shallow fried or deep fried. I deep fried them. Set the oil to heat and fry the Koftas on medium heat. Make sure the oil is not too hot, this will make the koftas brown very quickly without cooking the inside. Fry all the koftas and remove to a paper lined towel. Set aside while you prepare the gravy.
Prepare the Gravy:
Heat oil in a pan. Add the cashews and once they turn light brown, add the onions. Sauté until done, then add the ginger garlic paste and sauté until fragrant. Add the green chilies, turmeric powder and tomatoes. Cook until tomatoes are soft. Turn off heat and cool the mixture. Grind to a smooth paste using a blender.
Heat butter in the same pan. Add cumin seeds and saute for a few seconds. Now add the prepared paste and saute for a minute. Add the coriander powder, cumin powder, salt to taste and red chili powder. Combine well. Add 1/2 cup water and mix well. Cover and bring to a simmering boil, about 6-8 minutes. Add crushed kasuthi methi and cream. Combine and simmer for 2 minutes. Turn off heat.
To serve: Place kofta in a bowl or plate, pour the hot gravy over the koftas. Top with chopped cilantro. Serve with Chapatis, Phulkas or Naan.
Poori and Vegetable Saagu is a standard combination in Karnataka. The usual combination of veggies are potatoes, peas, green beans and carrots. I wanted to try a different combination this time and used Bottle Gourd and Green Peas. Bottle Gourd is a fairly versatile vegetable and takes on flavors well. Almost like Chayote Squash or White Pumpkin. It turned out good and we didn’t quite miss the other veggies :D
Tomato Poori
You will need:
2 cups Whole wheat flour
1/2 cup Tomato chopped & pureéd
2 tsp Kashmiri Red chili powder
1 tsp Garam masala
1/2 tsp Kasuthi Methi
2 tbsp Olive oil (or vegetable oil)
Salt to taste
Warm water as required
Oil for frying
Combine wheat flour, salt, chili powder and garam masala in a medium bowl. Lightly crush the Kasuthi methi in your palms and add it to the flour. Also add the oil and the prepared tomato puree. Add warm water little at a time to make a soft dough. The dough should not be sticky. I needed about 1 1/4 cups water. Cover the dough and set aside for 20 minutes.
After the dough has rested, knead the dough well until its smooth. Divide the dough into small balls. Using little flour as needed, roll into round discs, about 3”-4” wide.
Heat oil for frying in a large deep pan. Set on medium heat. Drop a tiny dot sized piece of dough into the hot oil. If it rises to the surface immediately, the oil is ready. If it rises slowly, heat the oil a little longer and check again. Once the oil is ready, slide the rolled dough into the oil. Press lightly with a spatula to allow the poori to puff up. Flip and cook the other side for a few seconds. Remove to a paper towel lined plate. Serve hot with Saagu.
Bottle Gourd and Peas Saagu:
You will need:
1 large Bottle Gourd
1 cup Green peas, fresh or frozen
1/2 cup chopped Onion
2 tbsp Oil
1 tsp Mustard seeds
Few curry leaves
Salt to taste
To grind to a paste:
3 tbsp Dalia (Hurgadale)
6 Green chilies
4 pods Garlic
1/4 cup fresh cilantro
6-8 fresh Mint leaves
1/3 cup fresh grated Coconut
1 tsp Garam masala
Water as needed
Wash the bottle gourd. Trim the ends and peel the skin. Slice in half and then into quarters. Remove the seeds and spongy white part on the inside. Cut the remaining into cubes.
Prepare paste using water as needed. Heat oil in a pressure cooker. Add the mustard seeds and curry leaves. Add the onions and sauté until soft. Now add the cubed bottle gourd and peas. Stir and cook for a minute.
Add the prepared paste and saute for 2-3 minutes until fragrant. Add the garam masala. Season with salt and add 1.5-2 cups of water, enough to immerse the veggies. Stir to combine. Close the lid and turn heat to high. Place weight on cooker lid and cook for 4 whistles.
Turn off heat and allow cooker to cool for 10-15 minutes before opening the lid. Stir well and serve hot with the Tomato Pooris.
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