Bottle Gourd Balls in Spicy Sauce Mock Meatballs
Transform your dinner table with these delectable Bottle Gourd Balls in Spicy Sauce, a vegetarian twist on classic meatballs that’s bursting with bold flavors. This innovative recipe features tender, golden-fried bottle gourd (lauki) balls infused with warm spices like cumin, coriander, and turmeric, all brought to life with a hint of green chili and ginger-garlic paste. Simmered in a luscious tomato-yogurt gravy spiced with garam masala and red chili powder, these mock meatballs soak up layers of rich, tangy, and slightly spicy goodness. Perfectly paired with steamed rice or fluffy naan, this satisfying dish is not only a showcase of creative plant-based cooking but also a comforting meal for spice lovers looking for something unique. It's gluten-friendly and packed with wholesome ingredients, making it a must-try for anyone craving flavorful vegetarian cuisine.
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Recipe Information
Ingredients
- 500 grams Bottle gourd (lauki)
- 6 tablespoons Chickpea flour (besan)
- 4 tablespoons Breadcrumbs
- 1 teaspoon Ginger-garlic paste
- 1 unit Green chili (finely chopped)
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- as needed Oil (for frying)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (pureed)
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Whole cumin seeds
- 1 unit Bay leaf
- 2 tablespoons Yogurt (beaten)
- 1 cup Water
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Peel the bottle gourd and grate it. Squeeze out the excess water by hand and set the grated bottle gourd aside in a mixing bowl.
Add chickpea flour, breadcrumbs, ginger-garlic paste, finely chopped green chili, cumin powder, coriander powder, turmeric powder, and salt to the grated bottle gourd. Mix well to form a soft dough.
Divide the mixture into small portions and roll them into smooth balls (about the size of a walnut).
Heat oil in a deep frying pan over medium heat. Fry the bottle gourd balls in batches until golden brown, then place them on paper towels to drain excess oil.
In a separate pan, heat 2 tablespoons of oil. Add cumin seeds and bay leaf, letting them sizzle for a few seconds.
Add the chopped onion and sauté until golden brown. Stir in tomato puree and cook until the mixture thickens and the oil starts to separate.
Lower the heat and mix in garam masala, red chili powder, and a pinch of salt. Let the spices cook for about 30 seconds.
Add yogurt to the pan, stirring continuously to prevent curdling. Once it is incorporated, pour in the water and bring the sauce to a simmer.
Gently place the fried bottle gourd balls into the sauce and cook for 5-7 minutes on low heat, allowing them to absorb the flavors.
Turn off the heat and garnish the dish with fresh coriander leaves before serving.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 31.3 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
