Lauki Kofta Curry/ Bottle Gourd Dumplings Curry
Lauki kofta curry is one of the loved food of North India. Those who doesn’t like the taste of lauki, can try this recipe. Initially I was not very fond of bottle gourd but gradually when I tried variety of recipes from this super food, I started loving it.
This lauki kofta I have learned from my mother-in-law. If you like North Indian Food, please read similar recipe from my blog here e.g. rajma masala, gatte ki sabzi, dal makhani, palak paneer, sarson ka saag, paneer tikka masala, baingan bharta, kashifal ki sabzi. Also Read my 1st North Indian Thali recipe here.
Lauki or bottle gourd is a vegetable of gourd family and it’s extremely beneficial for our health. It’s rich in fibre and hence this is one magical veggie if you intend to shred some extra kilos and tone your tummy. This is zero in carb. Bottle gourd is highly recommended for diabetic patients. It’s also best substitute of potatoes for diabetic patients.
Lauki Kofta for Keto Diet
Bottle gourd is perfect for keto diet. Infact all gourd family vegetable are advised under keto diet. If you want to know more about keto diet read my what is keto diet on blog. Also read Top 10 vegetable for Keto diet. Read my popular and quick keto buttery garlic spinach and grated bottle guard recipe here.
Regular Lauki kofta is made from gram flour. Gram flour is normally known as chickpeas flour and made from chickpeas or garbanzo beans. This flour is a gluten free and low in carb and makes a great flour option for keto diet. So when you will deep fry them it will have the required fat portion for keto diet. (Source : Keto flour substituions)
But if you want to use them in curry then restrict the amount of onion you will use as onion is more sweet than any other vegetables. If you are following keto diet then you can’t consume onion in large quanity (as in keto diet only 5% carb allowed)
How to make Lauki Kofta in North Indian Style
Lauki kofta is a main course dish and belongs to North Indian cuisine. This is made from grated lauki. Mix grated lauki with gram flour or besan and other regular spices. Make small balls and deep fry them. In case you don’t want to deep fry, you can shape them as patty and shallow fry them.
One thing you need to do is squeeze out excess liquid from grated lauki. Don’t throw that liquid. You can use that in curry gravy.
Koftas are deep fried fritters or dumplings. The dumplings are then added to the gravy cooked. But remember not to add the dumplings to the boiling gravy. Koftas are soft and will easily get mashed in hot gravy. So wait for sometime to reduce the temperature slightly and then add koftas into the gravy. After adding also close the lid so that it will absorb the flavors.
Lets make this lauki kofta in 30 minutes time. Note: you can also save 10 – 15 minutes more if you are using ready to use curry paste. That curry paste recipe is my mom’s trick for faster cooking.
Lauki Kofta Curry/ Bottle Gourd Dumplings Curry
- Lauki / Bottle Gourd – 1bowl peeled & grated
- Gram flour/ Besan- 1 cup
- Onion – 2 mediumsize chopped
- Salt as per taste
- Ghee/ Refined oil – 2 – 3 tbsp
- Cumin seeds – 1 ½ tsp
- Red Chilli Powder – 1 ½ tsp
- Coriander Powder – 2 ½ tsp
- Turmeric Powder ¼ tsp
- Sabji Masala – ½ tsp
- Green Chilli – 3 – 4 finely chopped
- Ginger – finely chopped 2 tbsp
- Garlic – finely chopped 2 tbsp
- Tomato – 2 Chopped or pureed
- Kasuri Methi – 1 tsp
- Grate the peeled lauki and squeeze out excess water with help of sieve or muslin cloth.
- Take 1 cup besan/ gram flour in a mixing bowl. Add grated lauki, ½ tea spoon cumin seeds, finely chopped ginger, garlic, green chillies, salt, 1 teaspoon of coriander powder and red chilli powder and a pinch of turmeric powder. Mix all ingredients well.
- Mix and stir for 2-3 minutes. No need to add extra water as lauki contains enough water to make mixture for Kofta. We need mixture of thick consistency to make balls.
- Heat oil in a deep frying pan on medium to high flame.
- Once oil is hot, put ball sized mixture into oil. Deep fry till the balls changed their color to golden brown. Keep flame in medium heat as on high flame the outer side will get over cooked while the inner part will still remain uncooked.
- Take out the fried lauki balls and place on a tissue to remove excess oil.
- Take another frying pan. Put 4 – 5 tbsp refined oil. Add 1 tsp cumin seed and let it sizzle. Then add chopped ginger garlic, green chilli and sauté till onions cooked light brown.
- Add chopped tomatoes and sauté till cooked soft. Add kasuri methi.
- Add all dry spices (coriander powder, cumin powder, turmeric powder, red chilli powder) to the pan and sauté.
- Add 1 cup of water to it and mix well. Season with salt. Keep it on high flame. Let it simmer for 5 mins.
- Let it boil for 5-7 mins more. Switch off the flame once the gravy is cooked completely. Then add the lauki koftas (dumplings) to the gravy and cover with the lid.
- Once done sprinkle garam masala or sabji masala, mix well and garnish with coriander leaves and serve with paratha, chapatti, rice.