Friday, 31 May 2013

Ghia / Lauki Kay Koftay



Grated 2 Cups Peeled Lauki . Squeeze and retain the juice to be used in the curry later . Mix in 1 tablespoon chopped onion , ginger and garlic to taste along with 1 tablespoon chopped coriander leaves .. and seasoning of your choice . Now add in 4-5 tablespoons besan flour , mix well , you should end up with a thick batter. I also add 1/2 teaspoon baking powder.You may not need to add any water as the Lauki/ghia will keep releasing some , if you do need water add the squeezed juice. Remember THICK consistency !
Take a wok , and you will need to deep fry the koftas. You cant make them into balls , what you do is you gently scoop some batter in your semi cupped hand and gently pour it onto the oil , in one place , just enough to make a kofta. They automatically get a roundish shape.Or spoon it into the oil .If you arent comfortable with that , add more basan flour and make balls and fry.

The Gravy

2 Onions - Cut into 4 chunks then boil the onion in minimum water - 3 minutes , then grind to a paste.
4 Tomatoes - Pureed.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
Whole Spice - 1" Cinnamon Sticks , 4-6 Black Pepper Corns , Cardamon
Haldi Powder.
Kitchen King masala ( optional )
Chili Powder To taste.
1 Teaspoon Dhania Powder.
1 Teaspoon Jeera Powder.
Salt

Make a gravy how you normally would . This is somewhat what I do :
Heat oil , add whole spice , when they crackle add onion paste , saute til it begins to color , then add all other ingredients except for Jeera Powder.Cook covered till oil separates , adding water as needed . Make a gravy of desired consistency . When ready to serve heat gravy to boil , add koftas , let them simmer in gravy for 2-3 minutes , and lastly add the jeera powder. Sprinkle with green dhania leaves.

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