Ingredients for Lauki Kofta Curry Recipe

Preparation Time: 30 mins Cooking Time: 30 mins  Serves: 4

To Make Kofta

• 2 Cups of Bottle Gourd / Lauki, Grated
• 3 Tbsp of Onion, Chopped
• 5 Tbsp of Gram Flour
• 1 Tbsp of Rice Flour
• 1/2 Tsp of Red Chilly Powder
• 1 Green Chilly
• 1/2 Tsp of Ginger Garlic Paste
• 1/4 Tsp of Garam Masala
• 1/4 Tsp of Fennel Seeds
• Salt to taste
• Few Coriander Leaves (Chopped)
• Oil to deep fry

To make Gravy

• 2 Red Onions,  Chopped
• 4 Tomatoes (Small), Chopped
• 6 Cashews
• 2 Green Chilies
• 5 Garlic Cloves
• 1/2 Inch of Ginger
• 2 Tsp of Coriander – Red chilly powder Mix
• 1/4 Tsp of Turmeric Powder
• 1/2 Tsp of Garam Masala
• 1 Tsp of Cumin
• Pinch of Sugar
• 1 Tbsp of Oil
• Water and Salt as required
• Few Coriander Leaves (Chopped)

Method for Lauki Kofta Curry Recipe:

For Kofta 

• Wash and grate the bottle gourd. Squeeze out the water and keep it aside for making gravy.
• In a bowl, add grated bottle gourd and all the ingredients listed under ” To make kofta” list except oil.
• Mix all the ingredients and make round shaped balls.
• Heat a pan with oil, deep fry all the balls till it turns golden brown colour. Drain them on paper towel. Kofta is ready, keep it aside.

For gravy :

• Heat a pan with oil, add onion, fry them till golden brown colour, add garlic, ginger, green chilly, cashews, fry them until raw smell vanishes, finally add tomatoes, fry them till soft and mushy. Turn off the flame, cool down for 10 mins, grind it smooth in blender. Keep it aside.
• Heat a pan with oil, add cumin, add the ground onion tomato paste, saute it for 3 mins, add coriander – red chilly powder mix, turmeric powder, garam masala, sugar and salt, fry it for 2 mins, add lauki juice and water, mix well, simmer it for 10 mins until the gravy turns thick. Add freshly chopped coriander leaves and fried kofta balls. Turn off the flame.
• Serve lauki ki kofta curry for chapathi or naan or phulka or jeera pulao.

Tips

• You can deep fry the kofta like I did or shallow fry it or bake it in an oven.
• Adjust the amount of red chilly powder and green chilly according to your taste.
• If your kofta mixture is watery, add little more tsp of gram flour.
• Do not leave the kofta mixture in counter top for long time, mixture turns soggy and then you cannot make balls out of it.
• If you don’t like fennel taste, just skip it.

Ingredients for  Achari Bhindi  Recipe

To Shallow Fry

• 250 gms of Okra / bhindi /lady’s finger
• 2 Tbsp of Oil

To Saute

• 2 Tsp of Oil
• 1/2 Tsp of Mustard seeds
• 1 Tsp of Cumin
• Pinch of Asafoetida
• 1 Red Onion, Sliced
• 1 Green Chilly, Slit
• 4 Garlic Cloves, Crushed
• 2 Tsp of Sambhar Powder / Curry Powder
• Pinch of Garam Masala
• 1 Tomato, Chopped
• 2 Tbsp of Achaar / Pickle ( I used Ahmed Pickle)
• Salt to taste

Method for  Achari Bhindi Recipe

• Wash and cut the lady’s finger lengthwise.
• In a shallow pan, add oil, when it is hot, add okra, keep frying till it reduces in size and cooked. Keep it aside.
• Heat a pan with oil, when it is hot, add mustard seeds, cumin and asafoetida, after mustard seeds pops up, add onion, fry till golden brown.
• Add green chilly and garlic, fry till it becomes soft.
• Add sambar powder and garam masala, fry well for a min in a low flame, add tomato, fry till turns soft.
• Add shallow fried okra and salt, keep on stirring in a medium flame.
• Finally add the pickle, mix well, cook for 2 mins and turn off.
• Serve hot with rice or chapathi or roti.

Tips

• You can deep fry the okra instead of shallow frying like I did.
• If you don’t have curry powder or sambar powder, add 2 tsp of coriander powder & 1 tsp of red chilly powder.
• If you have amchur powder, add that too.

Ingredients for Sabudana Vada

Preparation Time : 10 mins + Overnight soaking   Cooking Time : 20 Mins  Serves: 15 vada

• One cup of Sabudana / Sago / Javarisi
• 1 Potato (medium size), Boiled and Mashed
• 1/2 Cup of Roasted Peanut Powder
• 1 Tsp of Cumin Seeds
• 1/2 Tsp of Ginger, Crushed
• 2 Green Chilies, Crushed
• 1/4 Tsp of Baking Soda
• Few Coriander Leaves, Chopped
• Salt to taste
• Water as needed

 Method for Sabudana Aloo Vada

• Rinse the sabudana (sago) and soak in water for 1 hour. After that drain the water, cover and keep it overnight.
• Microwave the potato for 5 mins, peel the skin and mash it with spoon and keep it aside
• Roast the peanuts in a medium flame, cool it, remove the skin and grind it in a blender.
• In a bowl, mix together sabudana, cumin seeds, peanut powder, mashed potato, baking soda, salt, coriander leaves and green chilies. Mix thoroughly by adding few drops of water if required.
• Divide into equally sized balls, flatten between palms of your hands and keep it aside.
• Heat oil in a kadai / pan and drop the vada carefully and deep fry it until it turns golden brown on both sides. Cook in medum flame to avoid burning.
• Serve hot with chutney or tomato sauce.

 Tips

• Always cook in medium flame.
• Use the good quality and bigger variety sago to make vada.
• Do not overcook the vada it will turn soggy.
• You can add rice flour, if you want it more crispier.