Lauki/Ghiya/Dudhi ke Kofte ki Sabji

Lauki or the white gourd is a very easy to digest vegetable.It is rich in vitamin B and C. We can cook it as a simple sabji.It can be mixed with yogurt to make raita.Lauki halwa is also very tasty and is easy to make.But this kofte ki sabji is really very yummy.
This dish can be prepared in two steps

                                            Grated Lauki

1   making of koftas

2   Preparing gravy

Ingredients required:-
One lauki of medium size
one cup besan
ginger and green coriander leaves

salt
red chilli powder
dhania powder
turmeric powder
one cup yogurt
two medium size tomatoes
oil to fry
        Making koftas

                          Grated lauki+Besan+Spices                  

                                                           Kofta Dough ready to fry

Peel and grate the lauki
Cut tomatoes in half inch pieces .
Cut two green chillies in pieces
mix  the besan and 1/2 teaspoon  each of  salt, red chilli powder,cummin seeds to grated lauki.and stir well.No water is required as the juice released from lauki will hold besan.
In a kadahi put oil and fry small balls of this paste which has a consistency of pakora.on a medium heat.Take the balls out when these are golden brown.Koftas are ready.

Turn off the burner .

Ready to take the plunge

Making gravy  
Make tomato puree in a grinder by adding diced tomatoes and a piece of ginger and pieces of green  chillies.
In the remaining oil put one teaspoon of salt,chilli powder,dhania powder,and 1/2 teaspoon of turmeric
 powder, a pinch of hing powder and  pour tomato puree.Stir for a minute and then  add yogurt. Now mix well with a spoon and stirr. When this mixture starts leaving oil  then add two cups of hot water. Let it boil and add fried koftas .Let it cook for three minutes .Switch off the flame and cover the pan.After five minutes open and garnish with finely chopped coriander,green chillies and ginger finely chopped.  Sabzi is ready to serve.It can be served with hot paratha, roti or rice.

Tips

After adding salt to grated lauki do not keep the mixture for long.This will make lauki to release it's moisture content and  it will change the consistency of dough.

Oondhiyun

This particular dish is very popular Gujarati delicacy of winter. As all winter vegetables are used in it has become a favorite dish outside Gujarat also.
Traditionally it was cooked in a sealed earthen pot by putting the pot into a pit in the ground which was having burning charcoal in it .It used to take hours for vegetables to be cooked .This recipe is about cooking on the gas stove.

                                             Oondhiyu
Ingredients:
Vegetables

2 medium size potato diced.
4 small green brinjals (known as Surati baingan) cut into 1" pieces
1/2 cup  Papadi beans or any green beans like french beans cut into 1" pieces
1 cup florets of 1" pieces of cauliflower
1 cup fresh green peas.
1 cup diced carrots
one raw banana peeled and diced in 1" pieces.
1 medium size sweet potato peeled and diced
1/2 cup desiccated fresh coconut
1 Lemon
 1/2 cup fresh chopped coriander leaves

For Muthiyas
1 cup besan
1 cup fresh finely chopped methi leaves
Spices
Salt,
turmeric powder,
coriander powder,
red chilli powder.
A pinch of asafateida.
oil for frying

                                           Methi Muthiya


Making muthiya

In besan add salt chilli powder,cummin seeds,a pinch of hing powder,two table spoon oil and mix well. Add methi and a two three spoons of water to make a dough of roti consistency.make small balls of it and deep fry in oil.These are called muthiya.

Wash and cut all vegetables.

Put a pan on stove and  pour four tablespoon of oil and a pinch of hing.

Put all the vegetables and add salt,chilli powder,turmeric powder.Stirr well and add one cup of water and cover with a lid.

Let the vegetables cook for next 10 minutes.

Now add muthias let it cook for 3 or 4 minutes.Add one table spoon of sugar and squeez half lemon.

Switch off the stove and garnish it with grated coconut and finely chopped coriender leaves.

Serve it with hot roti or paratha or rice.

Hari mirchi methiwali

This dish also has dana methi in it which has medicinal value.

                                                                        

Ingredients required

Green chillies  Large size 2 or small size 4

Two tablespoon Dana methi

One teaspoon salt

1/2 teaspoon turmeric powder

1 teaspoon   amchur powder(dry mango powder easily available in Indian grocery store)

a pinch of hing powder

3 tablespoon of oil

Cut the chillies in half inch pieces and in a bowl with 1/4 cup water put chilli pieces and microwave for

one minute.Drain the water this will reduce the hotness of chillies.
With 4tablespoon of water microwave methiseeds for 2 minutes.

In a pan add oil and heat add hing and then chilli pieces and stirr.Add methi salt 'turmeric powder and stirr.
After a minute add amchur powder and stirr.Switch off the flame and cover the dish.It can be served with roti'paratha or rice.This dish stays for three four days even without refrigeration.