Bottle Gourd Cottage Cheese Balls
The bottle gourd has many uses both as a vegetable, when fresh and green and in its dried state. It is also known by many names - Calabash Gourd, Opo Squash, Long Squash, Trumpet Gourd, Lauki, Doodhi, and Sorakai or Suraikai. It is a fruit / vegetable that originated from Africa and has spread over to the Asian and Far Eastern countries and on the west to South America.
Bottle Gourd comprises of 90% water and its inner flesh is white and spongy, embedded with white seeds. In its vegetable or juiced form, it is said to have sedative and anti-bilious properties. It also helps in weight loss, aids better digestion, prevents premature greying of hair, constipation and urinary infections, reduces high blood pressure and keeps the heart healthy.
Caloric and Nutritional Values: 116g (1 Cup) = 16Kcal; Fat - 0.02g; Protein - 0.72g; Carbohydrates - 4g. Minerals present include Calcium, Manganese, Iron, Potassium, Phosphorous, Sodium, Zinc, Copper and Selenium. The vegetable is also rich in Vitamin B and Folic acid, as well as Vitamin C.
Preparation Time: 20 minutes; cooking time - 25 minutes; Servings 3 to 4
- Bottle Gourd - 1 (medium sized)
- Paneer - 200 grams
- Onion - 1 (medium size)
- Green Chilies - 3 (large or 5 small) or according to spice levels required
- Corn Flour - ¼ cup
- Salt to taste
- Oil for frying
1. Wash and peel the skin off the Bottle Gourd.
2. Deseed the Bottle Gourd.
3. Grate the flesh of the Bottle Gourd.
4. Drain / squeeze the water out of the grated bottle gourd well, and place in a bowl.
5. Grate the paneer and add to the grated bottle gourd.
6. Next finely dice the onions.
7. Finely dice the chilies.
8. Add both onions and chilies to the bowl of grated bottle gourd and paneer. Mix well.
9. Add the corn flour, salt and roll into small balls or koftas.
10. Place a Karai or shallow pan on the stove, set to low medium heat.
11. Add oil enough to fry the balls / koftas. Fry the koftas until they are light brown, in color.
12. Remove and drain the oil (use a paper kitchen towel to drain out any excess oil).
Serve with a green, red or tamarind chutney. Maggi hot and sweet sauce will also be good.
This dish is a perfect tea time snack on a rainy day or can be served as starters at a party or a tea party.
For those who would like it in a gravy, to have as a lunch or dinner dish...
Take 2 cups of Onion and tomato puree, ½ cup fresh cream, ginger - garlic paste - 1 tsp, red chili powder - ½ tsp, coriander powder - 1 tbsp., garam masala - 1 tsp, turmeric powder - ½ tsp; salt to taste, Oil - 2 tbsp. Place a karai on medium heat, add oil, then the onion tomato puree and stir. Add the other ingredients (except the fresh cream) and sautÃ© till the oil leaves the sides of the karai. Add in the fresh cream and stir. Place the warm, fried Bottle Gourd Cottage Cheese Balls in a shallow dish and spoon the cooked gravy on to the koftas. Serve with rice or parathas or chapattis.