A small twist to usual lauki kofta. I prefer using raagi (millet) flour instead of chickpea flour (besan). Baking the rolls instead of frying them is the low fat twist to an otherwise oil consuming recipe. to be honest, no sabzi is special in my kitchen, that is because, our menu looks like a buffet list everyday.
(I am sure hubby would appreciate this dish more if i gave him a rasam, saambhaar or dal n curry routine everyday!)
This recipe packs wholesome goodness of bottle gourd and millet and is a crowd pleaser.
How about a picture tour !
Lauki and raagi mixed with spices (salt, turmeric powder, ginger, chillies and garam masala powder) - rolled and ready for baking.
Drizzle some oil (olive or any other cooking oil) and bake at 375 for 30 minutes (use the middle rack and roll them over after 15 minutes. The final five minutes, put the tray on the top rack for a crisp exterior)
let them cool
( raagi gives the kofta a deep choclate colour and a faint sweet flavour - so you may want to tone up the spice levels)
Work on the gravy - (onion, tomato, poppy seeds, dry coconut, almonds. peanuts, ginger, garlic, cloves, cardamom, coriander seeds, cumin and cinammon stick (tiny 1 cm piece)- ground together) and sauted in a tsp of oil and a bay leaf
drop in the kofta when gravy is well done. and pour in a tbsp of curd /cream (optional). Simmer for a minute and you are done.
serve with rice or parata. Works with a whole wheat bread slice as well!
PS:
you may fry the kofta, i bake them for a low fat version
raagi makes the kofta a little dense, adding 1/2 tsp of baking or cooking soda (for 1 1/2 cup of raagi) may help ( i dont add it though)
adding a spoon of sugar to the gravy seems to appeal to kids. (gives it a ketchuppy flavour i guess)
