Bottle Gourd is one vegetable that is easily available in the vegetable market, all through the year but I am not too fond of it due to its bland taste. So, this is the only way I really like to eat it.
Whoever thought lauki would taste so good in the form of kofta curry.
Kofta basically means fried dumplings.
The curry is the usual tangy tomato-based one with the addition of nuts like cashews. Ground Cashews thicken the gravy and make it creamy and smooth and not to forget, enhance the taste.
Grating the prepping the gourd for making the dumplings take up some time and effort as you need to ensure that the water from the grated gourd needs to be completely removed as much as possible. The water that is strained is added back to the curry.
You can make the koftas in advance and refrigerate until you need to add in the curry. This way you can save time.
So, on to the recipe.
Lauki Kofta Curry
A light tomato based curry dunked with koftas made from bottle gourd
Credit: Veg Recipes of India
Ingredients for the koftas
- 2 cups grated lauki or Ghia/bottle gourd or opo squash
- 3 1/2 to 4 tbsp besan/gram flour
- ¼ tsp garam masala powder
- ¼ tsp red chili powder/lal mirch powder
- 1 green chili/hari mirch, finely chopped
- salt as required
- oil for deep or shallow frying the koftas
For the Masala Paste
- 2 large tomatoes, roughly chopped
- 1 medium sized onion, roughly chopped
- 1 green chili, chopped
- 1 1-inch ginger/adrak, chopped
- 4-5 garlic/lahsun, chopped
- 2 tbsp broken cashews/Kaju
- 1 tsp cumin/jeera
- ¼ or ½ tsp red chili powder/lal mirch powder
- ¼ tsp turmeric powder/haldi
- 1 tsp coriander powder/dhania powder
- ¼ or ½ tsp Punjabi garam masala powder or garam masala powder
- 1 cup water or as required
- 1.5 or 2 tbsp oil if using fresh oil
- salt as required
- sugar as required and optional
- Prepping the gourd: Rinse and peel the lauki/bottle gourd. Grate it. Strain the grated lauki and collect the juice in a bowl or mug. Keep the juice aside.
- Make the koftas: Mix all the ingredients for making the koftas with the grated lauki except oil. Make small round balls or patties and shallow or deep fry in oil till golden brown. Drain onto paper tissues.
- Prepare the paste: blend all the ingredients mentioned under masala paste with little or no water to a smooth paste.
- Remove the extra oil from the frying pan in which the koftas were fried. Retain about 1.5 or 2 tbsp oil of the oil. Heat the oil and first fry the cumin. Then add the masala paste. Fry for 8-10 mins and then add all the spice powders. Stir and continue to fry the masala paste till it starts leaving oil from the sides.
- Add the juice and about 1 cup water to the paste. Stir and simmer for 10-12 minutes. Add the fried lauki kofta. Switch off the gas and let them rest in the curry for a few minutes.
- Garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.
Do try out this recipe and I am sure you will absolutely love it. Coming back with more such delightful ones! Please leave you thoughts below.