Bottle gourd kofta curry is a soft, flavorful, and nourishing dish that suits the delicate dietary needs of dialysis patients. Made from grated lauki (bottle gourd) and mild spices, the koftas are lightly shallow-fried and simmered in a gentle, onion-curd-based curry.
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Mix grated lauki (squeezed), besan, and spices to form soft balls.
Shallow-fry koftas until golden and set aside.
In a pan, cook cumin, ginger-garlic, and onion puree.
Add turmeric, coriander powder, and then whisked curd.
Add water and simmer into a light gravy.
Add koftas, simmer for 2–3 minutes, and serve.
Ensure the lauki is properly squeezed to remove excess water before mixing with besan.
Use low-fat curd to keep the dish light and suitable for dietary needs.
Shallow-fry the koftas on medium heat to ensure even cooking and prevent burning.
Can I use full-fat curd instead of low-fat curd?
Yes, you can use full-fat curd, but low-fat curd is recommended for a lighter and healthier dish.
Can I bake the koftas instead of shallow-frying?
Yes, you can bake the koftas at 375°F (190°C) until golden for a healthier alternative.
What can I substitute for besan (gram flour)?
You can use chickpea flour or all-purpose flour as a substitute for besan.
How do I prevent the curd from curdling in the curry?
Ensure the curd is whisked well and added on low heat while stirring continuously.
Can I make this curry ahead of time?
Yes, you can prepare the curry ahead of time, but add the koftas just before serving to prevent them from becoming soggy.
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