Category Archives: Lauki / Bottle Gourd

Recipe – Masala Mix Veg

mix veg

 

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4

Ingredients

  • Mixed Vegetables: 4 cups, chopped in small pieces (2 Potatoes, 4 carrots, 14-15 Green Beans, some chunks of cauliflower, 1 medium radish, 1 raw banana, 1/4th of a medium lauki, 2-3 small brinjal). You may use any of your choice of vegetables.
  • Salt: 1/2 Tablespoon or to taste
  • Turmeric Powder: 1 Teaspoon
  • Oil: 2 Tablespoon
  • Cumin seed: 1/2 Teaspoon
  • Fennel seeds: 1/2 Teaspoon
  • Bay Leaf: 1
  • Clove: 2
  • Cardamom: 1
  • Cinnamon Stick: 1 small, 1/2 inch
  • Ginger, garlic, green chili paste or crushed: 1 Tablespoon
  • Onion: 1 small
  • Tomato: 1 small
  • Coriander Powder: 2 Tablespoon
  • Cumin Powder: 1 Tablespoon
  • Mustard Powder: ½ Tablespoon
  • Red Chili Powder: 1 Teaspoon
  • Aamchur Powder: 1 Teaspoon
  • Lemon juice: a few drops
  • Water: as required
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Water: As required

Method

  • Heat oil in a pan, add cumin seeds, fennel seeds, bay leaf, cloves, cardamom, cinnamon stick. Roast for 30 seconds.
  • Add onion and fry till onions are golden brown.
  • Add ginger, garlic, chili paste and tomatoes. Fry for 2-3 minutes or till tomatoes are cooked.
  • Wash the chopped vegetables and drain the water.
  • Add the washed vegetables, salt and Turmeric powder in the pan. Mix well. Sprinkle a few drops of water and cover the pan. Let it cook for 12-15 minutes or till veggies are almost cooked.
  • Add coriander powder, cumin powder, mustard powder, red chili powder, aamchur powder and lemon juice. Mix everything well. Add ¼ cup of water and let it cook for another 5 minutes or till all vegetables are completely cooked.
  • Turn off the heat, add coriander leaves.
  • Serve hot with rice or chapati.
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Recipe – Lauki Raita / Bottle Gourd Yogurt

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Prep Time: 5 mins

Cooking Time: 0

Serves: 4

Ingredients

  • Curd: 1 Cup
  • Water: ¼ Cup
  • Salt: ½ teaspoon to taste
  • Cumin Powder (Jeera powder): 1 Teaspoon
  • Black Pepper powder or red chili powder: 1 Teaspoon
  • Fresh Coriander Leaves: Finely chopped, 1 tablespoon
  • Green Chili: ½ teaspoon, finely chopped
  • Lauki: 1/2 cup, grated

Method

  • Peel the lauki. Trim edges and cut into 2 vertical halves. Discard seeds and thin pulp. Grate it.
  • In a bowl take the grated lauki and add all the other ingredients.
  • Mix and whisk it well.
  • Refrigerate the raita for 5 to 10 minutes and then serve.

Recipe – Spicy Aloo Lauki

Prep Time: 5 minutes

Cooking Time: 30 minutes

Serve: 2

Ingredients

  • Potato: 2 medium sized, peeled and chopped into cubes
  • Lauki: 1/4th of a medium sized, trimmed, peeled and chopped into cubes
  • Green Bell pepper: ½ of a medium sized, chopped
  • Ginger: crushed or paste, ½ teaspoon
  • Green Chili: crushed or paste, ½ teaspoon
  • Oil: 2 teaspoons
  • Cumin Seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red chili powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: 1 cup

Method

  • Heat oil in a pan or pressure cooker, add cumin seeds and when it changes color, roast ginger and chili.
  • Add potato, lauki and bell pepper cubes, salt and turmeric powder. Sauté for 2-3 minute.
  • Add red chili powder, coriander powder and garam masala powder. Mix well and cook it for another 1-2 minutes. Add water. Boil the gravy.
  • Cover the pan or cooker and cook for 15 minutes or 1 whistle in medium heat or until potato and lauki are done.
  • Turn off the heat.

Recipe – Lauki Kofta / Dudhi Kofta

lauki kofta

Prep Time: 15 minutes

Cooking time: 40 minutes

Serves: 4

Ingredients

For the kofta balls:

  • Lauki (bottle gourd): Grated, 2 Cup (1 medium lauki)
  • Gram Flour (besan): 2 Cup
  • Rice Flour: 2 Tablespoon
  • Salt: 1 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Coriander seeds (Gota dhania): 1 Teaspoon
  • Asafoetida (Hing): 1 pinch
  • Oil: For deep fry

For the Gravy:

  • Oil: 1 Tablespoon
  • Butter: 1 Tablespoon
  • Onion: 1 medium sized, finely chopped
  • Ginger: 1 Teaspoon, finely chopped
  • Garlic: 1 Tespoon, finely chopped
  • Tomato: 3 medium sized, finely chopped
  • Green chili: 1 teaspoon, chopped
  • Cashew nut: 10-12
  • Poppy Seeds (khasakhas): 1 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Turmeric: ¼ Teaspoon or to taste
  • Red chili powder: ¼ teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Fresh milk cream: 2 Tablespoon
  • Water: 2 Cup or as required
  • Dried kasturi methi leaves: 1 tablespoon

Method

  • Peel the lauki, cut into 4 pieces lengthwise. Discard the seedy pulp. Grate the outer layer. Transfer grated lauki to a bowl. Add salt and leave for 10 minutes.
  • Squeeze out the water of the grated lauki. Save the water to use later.
  • In the squeezed out lauki, add besan, rice flour hing, coriander seeds, black pepper powder. Mix well for 2-3 minutes. If require, use the lauki water to knead a very smooth dough.
  • Heat oil for deep fry.
  • Divide the dough into 15-16 lemon size small portions and roll into balls.
  • Deep fry the koftas balls flipping all around until golden in medium heat.
  • Take out the fried koftas on a kitchen napkin and keep aside.
  • In a small bowl soak 1 tablespoon poppy seeds and cashews in 1/4 cup of water.
  • Heat 1 tablespoon oil in a pan
  • Add onion, ginger, garlic in the oil and roast for 3 minutes.
  • Add tomato and green chili and roast for 2 minutes.
  • Turn off the heat and let it cool for 5 minutes.
  • Transfer the saute masala to a blender. add the poppy seeds and cashwes with the soaked water in the same blender. Blend to a smooth paste and keep aside.
  • Heat 1 Tablespoon butter in the pan again. Add cumin seeds. When it changes color, add the blended puree.
  • Add salt, turmeric, red chili powder, garam masala powder, and milk cream. Sauté for 4-5 minutes.
  • Add water and let it boil.
  • Once it starts to boil, add the fried kofta. Mix well. Cover the pan and cook for 2 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.

Cook’s Note:

  • The kofta balls absorbs the gravy very quick and the gravy becomes less. So Add the koftas just before serving and heat it for 2 minutes.
  • Instead of Poppy Seeds (khasakhas), you may use sesame seeds as well.