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Lauki Kofta | Bottle Gourd inwards Tomato Gravy | Lauki ke Kofte

If in that place are days when yous stimulate got a whole bottle gourd that yous involve to eat but yous know chopping to brand a curry (lauki ki sabzi) or adding to dal (lauki chana dal) is non going to complete it up, in addition to when yous don't experience similar making a snack (lauki muthia) or dessert (lauki ki kheer) - then lauki ke kofte volition come upward to your rescue.

Lauki ke kofte consists of 2 parts: fried balls made from grated bottle gourd mixed alongside spices, in addition to a tomato plant based gravy mixed alongside spices.  It takes a piffling endeavor to brand lauki kofta curry, but makes a delicious dish to serve to your guests.

Lauki Kofta Curry Recipe
Serves 4-6 people (considering 2-3 kofta balls each)

For Kofta:
1 bottle gourd
1 tsp light-green chili paste
¼ tsp turmeric powder
¼ tsp salt
¼ loving cup (+ or hence more) chickpea flour (besan)
Oil for frying

For Paste:

Few drops of oil
1 loving cup onion, chopped
2 loving cup tomato, chopped
1 tsp garlic glue (or 3-4 cloves of garlic)
1 tsp ginger glue (or 1 little slice of ginger)
1 tsp light-green chili glue (or 1-2 light-green chilies, or to taste)

For Curry:
1 Tbsp oil
½ tsp turmeric powder
½ tsp scarlet chili powder
2 tsp coriander-cumin powder
1 tsp tabular array salt (or to taste)
Pinch of sugar
¼ tsp garam masala (optional)
¼ loving cup cilantro, finely chopped

For Kofta:

1.  Peel the peel of bottle gourd, grate, mix inwards a few pinches of tabular array salt in addition to larn out aside for 10 minutes.

2.  The tabular array salt volition help unloosen to a greater extent than H2O out of the peeled bottle gourd.  Squeeze betwixt your palms to strain every bit much H2O every bit yous can.  It’s amend to stimulate got drier grated bottle gourd than a watery 1 that would involve agency also much chickpea flour to concur it together.  Reserve the strained juice.

3.  In a bowl, mix the drained grated bottle gourd + light-green chili glue + turmeric pulverization + tabular array salt + chickpea flour until it all comes together similar a ball.  For this, adapt in addition to add together to a greater extent than chickpea flour every bit required.  Divide inwards portions, cast into balls.

4.  Heat stone oil inwards a frying pan in addition to deep fry these kofta balls until golden-brown.  Transfer on absorbent newspaper for excess stone oil to drain in addition to run on aside.

For Paste:
1.  In a cooking pan, add together a few drops of stone oil in addition to sauté the chopped onion*.  Let it cool downwards in addition to hence grind along alongside tomato plant + garlic + ginger + light-green chilies to brand a glue using a piffling of the reserved bottle gourd juice.
* When grinding raw onion in addition to cooking along alongside other pastes many a times I stimulate got noticed the onion glue becoming green, smelling in addition to tasting weird.  That’s why I prefer to sauté the onion until lite brownish in addition to hence grind alongside other ingredients.

For Curry:
1.  In the same cooking pan, add together the stone oil in addition to allow it oestrus upward on medium heat.  When stone oil is hot (test past times dropping a cumin seed inwards it), add together the paste, ready for couplet of minutes until lite brownish in addition to thickens.
2.  Add turmeric pulverization + scarlet chili pulverization + coriander-cumin pulverization + tabular array salt + carbohydrate + garam masala (if using) + cilantro (some for garnish), mix good in addition to allow ready or hence other couplet of minutes.
3.  Taste in addition to adapt the tabular array salt in addition to spices, adapt the consistency of gravy past times adding the strained, reserved bottle gourd juice or regular water.
4.  Immerse the fried kofta balls inwards the curry, allow them soak inwards the flavors in addition to soften up.  Transfer to serving bowl, garnish alongside cilantro, serve Lauki Kofta Curry hot alongside roti, naan, or rice.

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