Dumplings- Indian style on #week 48

Dumplings exist in almost every cuisine and though there are so many different variations, this recipe is very special. One of the reasons is that it is not exactly a dish you can make everyday. It takes some time and effort to bring this together. So, its usually for semi-special occasions.. This kofta or dumpling is made from bottle gourd that is grated and mixed with spices and fried. Then it is dunked in some spicy onion gravy...

Lauki Ki Kofta
Grated Bottle gourd- 1.5 cups
Ginger- - grated- 1 tablespoon
chilli powder- as needed
salt as needed
turmeric powder- 1 tblspoon
Besan- 3/4 cup
Oil for frying

Mix the above ingredients and make small balls and deep fry. Make a small batch and taste before frying them all, so
you can adjust the seasonings if needed. Drain in paper towels.



For the curry :
Onions - 2 sliced
Tomatoes- 2
garlic and ginger- 2 tablespoons chopped
Kasmiri Chilli powder- 1 teaspoon
Green chillies- as needed.
Cumin seeds- 1 teaspoon
Coriander powder,garam masala powder and chilli powder-1 tablespoon each
Cilantro andoil as needed


Grind the above together in a mixer. Add 3 tablespoonsoil in a wok and add cumin seeds. When they turn black, add the ground paste and saute for about 6-8 minutes for medium to high flame until oil separates from the masala. Now add the powders and salt and add 1/2 cup water and cook on medium flame for another 6-8 minutes. Add cilantro and the Kofta balls in the curry and enjoy with hot rotis or rice.