Lauki ke Gatte

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients

• 500 gms lauki
• 1-cup besan
• 1 1/2 cup beaten yoghurt,
• 1/2 tsp. haldi (turmeric powder)
• 2 tej pattas
• 2 finely chopped green chilies
• 1 pinch hing
• 2 tsp. red chili powder
• 2 tsp. oil
• 2 tsp. dhaniya-jeera powder
• 1/2 tsp jeera
• Salt
• Chopped dhaniya patta (cilantro leaves) for topping
• Water

(1) Grate the lauki squeeze out the water from it and add besan, salt, 1 tsp. red chili powder, 1 tsp. dhaniya powder, and mix well to form soft dough.

(2) Shape into long cylinders (gattas), place them in a greased sieve, and keep this sieve over a pot of boiling water.

(3) Cover the sieve and cook until the gattas are cooked (see by piercing with a knife). When done cool and cut them into 1/2 inch pieces.

(4) Heat a non-stick pan, add the oil and hing, and then add jeera, and tej patta, when it splutters.
Add the haldi, red chilli powder and the curds mixed with dhaniya powder and salt.

(5) Mix well and cook until the oil floats. Now add gattas and water and cook till a nice gravy is formed.

Serve hot topped with chopped coriander.

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