Bottle gourd balls

Calabash or Bottle gourd balls 

Calabash or Bottle gourd is one of the healthiest vegetables and it is more than 90% water. One best thing about this vegetable is that it helps lower bad cholesterol levels. This recipe is called “Lauki kofta” where Lauki translates to Bottle Gourd and “kofta” is something similar to meatballs. In this recipe, the Kofta is made with Bottle gourd and chickpea flour and the gravy is made with onions and tomatoes. This dish is very popular in Indian subcontinent. It can be served with flatbreads, rice or pasta. Prepare this delicious dish and you will love every bit of it. Cooking is about experimenting and enjoying. So feel free to add your twist! Remember. The key to great tasting food is balancing flavors.

Ingredients:

• Bottle Gourd / Calabash - 1 
• Chickpea flour – 1 cup (Ideally made with Chickpea flour, but it can be replaced with all purpose flour)
• Oil – 1 cup
• Garlic – 3 pods
• Ginger – 1 piece
• Onion – 1 big
• Tomato puree – 1 cup / Tomatoes – 2 big
• Chilly powder – 2 tsp
• Coriander powder – 1 tsp
• Garam masala powder – 1 tsp
• Kasuri methi (Dried fenugreek leaves)
• Coriander leaves (for garnishing)
• Bay leaf, cinnamon stick, cloves
• Cumin seeds

Method:

This is a 3-step procedure. Three easy steps and piping hot, flavor oozing calabash balls will be ready in a jiff.

Step 1: Make the balls.

• Peel and grate the bottle guard.

• Drain the water and keep just the flesh of the grated vegetable.

• Add chickpea flour (or all-purpose flour), salt, turmeric powder, chilly powder, garam masala, and mix till you are able to make balls. Add flour accordingly (Do not add water)

• Heat oil in a frying pan and fry the balls in medium-high heat till the balls become golden-brown.

Step 2: Making the base

• In a sauté pan, add 1 tsp oil. Once heated, add ginger, garlic, onion, tomato, salt and sauté until tomatoes become slightly cooked and mushy.

• Blend this coarsely using a blender.
• In the same pan, add butter (or oil), bay leaf, cinnamon, cloves, cumin seeds, blended mixture, red chilly powder, turmeric powder, coriander powder, garam masala, 2 spoons yogurt (or curd), water and let it boil.

Step 3: Last and final – mix and mix

• Add the fried calabash balls to the boiling mixture and let it boil till the gravy thickens.

• Add Kasuri methi, garnish with coriander leaves and serve.

Tips:

• Bay leaf, cinnamon, cloves, coriander powder, turmeric powder, ginger, garlic, Kasuri methi and coriander leaves are optional. Adding them will give the perfect taste but any of them can be skipped.
• If you do not have a blender, add finely chopped onions, tomatoes, and sauté until they become mushy. If using tomato puree instead of tomato, sauté finely chopped onions and add the puree with it.
• Add cashew, almond, or raisins along with onion, tomato, and blend it to get a rich gravy. 

Author's Comments:

Let me know how you liked this and follow my Instagram account @arti_pd. If you try this, click a picture and add #rtpdcooks. Do let me know in comments how it turned out :) 

If you have any questions, please reach out to me! Happy cooking!