Bottle Gourd (Lauki) Kofta Curry
Here's a delicious Bottle Gourd Kofta Curry recipe! This dish blends soft and fried koftas simmered in rich, aromatic gravy, made with simple ingredients; this recipe is easy to follow. Serve it hot with steamed rice or roti, and relish the goodness of this hearty and wholesome meal.
Ingredients
For Kofta
- 800gBottle Gourd (Lauki) (medium-sized)
- 1/2cupGram Flour (Besan)
- 1/2cupSemolina (Suji)
- 1tspSalt
- 1tspRed Chilli Powder
- 1tbspCoriander Powder
- 1tspCumin Powder
- Oil, for frying
For Gravy
- 1/2cupMustard Oil
- 1pinchAsafoetida
- 2Bay Leaves
- 2Black Cardamom
- 1tbspGinger Garlic Paste
- 3Onion (medium-sized)(finely chopped/ground)
- 2Green Chilli (finely chopped)
- 1inCinnamon stick
- 1cupTomato (puree/freshly ground)
- 1 1/4tbspKashmiri Red Chilli Powder
- 1Dry Fenugreek Leaves (Kasuri Methi)
- 1tspTurmeric
- 1tbspSalt
- 1tbspCoriander Powder
- 2 1/2cupWater
- 1tspGaram Masala
Nutrition (per serving)
Calories
174.7kcal (8.73%)
Protein
6.1g (12.16%)
Carbs
23.6g (8.57%)
Sugars
3.1g (6.16%)
Healthy Fat
6.7g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
How to make Bottle Gourd (Lauki) Kofta Curry
For Kofta
Peel and grate the bottle gourd. Squeeze out excess water and keep the grated bottle gourd in a mixing bowl.
Add gram flour, semolina, salt, red chilli powder, coriander powder, and cumin powder to the bowl. Mix well to form a thick consistent dough.
Heat oil in a deep frying pan or wok on medium to high heat.
Shape small portions of the dough into round balls or koftas.
Fry the koftas in hot oil until they turn golden brown. Remove them from the pan and place them on a plate lined with kitchen paper to absorb the excess oil.
For Gravy
Heat mustard oil in a heavy-bottomed wok until smoking. Turn off the flame and then let it cool.
Heat the mustard oil again on low to medium flame. Add asafoetida (hing), bay leaves, cardamoms and ginger garlic paste. Cook for 2-3 minutes until golden.
Add cinnamon stick, onions and green chillies to the wok. Saute until onions turn translucent and pinkish.
Add kashmiri red chilli powder and mix well for a minute. Sprinkle water to prevent the onion paste from sticking to the wok's bottom.
Add tomato puree, dry fenugreek leaves, turmeric, salt, and coriander powder to the wok and stir to combine. Cook for 2-3 minutes until oil starts to ooze out.
Add water and bring it to a boil. Cover and cook for 5-7 minutes on medium heat.
Now add the fried koftas/balls to the gravy. Reduce the heat to simmer and cover the wok. Cook for 5-7 minutes.
Check the seasonings and adjust them to your taste.
Add garam masala, stir well and switch off the heat.
Let the kofta curry rest for a few minutes before serving to allow the flavours to meld together.
Garnish with chopped coriander leaves and serve hot with steamed rice or roti.
Nutrition (per serving)
Nutrition (per serving)
Calories
174.7kcal (8.73%)
Protein
6.1g (12.16%)
Carbs
23.6g (8.57%)
Sugars
3.1g (6.16%)
Healthy Fat
6.7g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
I prefer to use mustard oil as it brings a certain depth of flavour to the dish. You can use any other cooking oil of your choice.
If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients.
Add paneer, boiled potato or bread crumbs to the kofta dough to make it more flavourful.
You can adjust the spice level according to your taste preference by adding more or less red chilli powder.
You can adjust the water to make the consistency of gravy as desired.
For optimal koftas (not too hard and not too soft) in gravy, add the koftas 10 minutes before serving and gently simmer on low heat until boiling for 5 minutes.
FAQS
How do I make Bottle Gourd Kofta Curry from scratch?
To make Bottle Gourd Kofta Curry, start by peeling and grating 800g of bottle gourd. Squeeze out excess water and mix it with gram flour, semolina, and spices to form a dough. Shape the mixture into small balls (koftas) and fry them until golden brown. For the curry, sauté spices and onions in mustard oil, add tomato puree and seasonings, then simmer with the fried koftas. Serve hot with steamed rice or roti.
Is Bottle Gourd Kofta Curry suitable for a vegan diet?
Yes, Bottle Gourd Kofta Curry is suitable for a vegan diet as it contains no animal products. The koftas are made from bottle gourd, gram flour, and semolina, while the curry is prepared using plant-based ingredients like mustard oil and spices. Enjoy this hearty dish without any animal-derived ingredients!
What can I substitute for gram flour in Bottle Gourd Kofta Curry?
If you need a substitute for gram flour (besan) in Bottle Gourd Kofta Curry, you can use chickpea flour or all-purpose flour. However, keep in mind that chickpea flour will maintain the dish's flavor profile, while all-purpose flour may alter the texture slightly. Adjust the quantity as needed to achieve a thick dough consistency.
How should I store leftover Bottle Gourd Kofta Curry?
To store leftover Bottle Gourd Kofta Curry, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain the curry's consistency, and heat it on the stove or in the microwave until warmed through.
What are the best side dishes to serve with Bottle Gourd Kofta Curry?
Bottle Gourd Kofta Curry pairs wonderfully with steamed rice or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the flavors. For a complete meal, consider adding a simple lentil dish or a vegetable stir-fry to complement the kofta curry.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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