Bottle Gourd veg balls in spicy onion-tomato gravy.
Yield: 4 Serving
Ingredients:
Bottle Gourd (Lauki) 1 medium size (300 grams)
Chickpea Flour 1/2 Cup
Green Chili 1-2 (Finely chopped)
Onion 2 Medium
Tomato 3 Medium
Ginger garlic paste 1 Teaspoon
Cumin Seeds 1/4 Teaspoon
Mustard seeds 1/4 Teaspoon
Coriander Powder 1/4 Teaspoon
Turmeric Powder 1/2 Teaspoon
Garam Masala 1/2 Teaspoon (OPTIONAL)
Oil 2 Teaspoon + 3 Cup(For deep frying)
Salt As per taste
Direction:
Peel bottle gourd and grate it. Remove water content from the grated bottle gourd by squeezing in between palm. In a bowl add turmeric 1/4 teaspoon, salt, chickpea flour (besan) with gated bottle guard ,add water if require as this would come as smooth paste thick enough so we can make small ball and it is called as veg ball (kofte) .
Heat 3 cups of oil in the wok on medium heat. Deep fry the veg ball until turns light golden brown in color. Keep veg balls on the absorbent paper to reduce the oil.
Heat oil in another non-stick pan on medium heat. Grind a masala as to add onion,tomato,ginger,garlic and green chili. Once the oil start smoke add cumin, mustard seeds and sauté. Add the grind paste and continue stir for a second as to mix it properly. Stir occasionally until oil start separating from the masala.
Once masala start leaving oil add turmeric powder, coriander powder and a cup of water. Let it cook for a boil then add veg balls and garam masala. Cover the id and let it cook for another 5 minutes and if veg balls absorb water then add a little to form a gravy.
Serve hot with cilantro garnish. This dish goes best with Phulka,Naan or Chapati.
Yield: 4 Serving
Ingredients:
Bottle Gourd (Lauki) 1 medium size (300 grams)
Chickpea Flour 1/2 Cup
Green Chili 1-2 (Finely chopped)
Onion 2 Medium
Tomato 3 Medium
Ginger garlic paste 1 Teaspoon
Cumin Seeds 1/4 Teaspoon
Mustard seeds 1/4 Teaspoon
Coriander Powder 1/4 Teaspoon
Turmeric Powder 1/2 Teaspoon
Garam Masala 1/2 Teaspoon (OPTIONAL)
Oil 2 Teaspoon + 3 Cup(For deep frying)
Salt As per taste
Direction:
Peel bottle gourd and grate it. Remove water content from the grated bottle gourd by squeezing in between palm. In a bowl add turmeric 1/4 teaspoon, salt, chickpea flour (besan) with gated bottle guard ,add water if require as this would come as smooth paste thick enough so we can make small ball and it is called as veg ball (kofte) .
Heat 3 cups of oil in the wok on medium heat. Deep fry the veg ball until turns light golden brown in color. Keep veg balls on the absorbent paper to reduce the oil.
Heat oil in another non-stick pan on medium heat. Grind a masala as to add onion,tomato,ginger,garlic and green chili. Once the oil start smoke add cumin, mustard seeds and sauté. Add the grind paste and continue stir for a second as to mix it properly. Stir occasionally until oil start separating from the masala.
Once masala start leaving oil add turmeric powder, coriander powder and a cup of water. Let it cook for a boil then add veg balls and garam masala. Cover the id and let it cook for another 5 minutes and if veg balls absorb water then add a little to form a gravy.
Serve hot with cilantro garnish. This dish goes best with Phulka,Naan or Chapati.
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