Lauki Kofta Curry/ Bottle Gourd Dumplings Curry

Lauki Kofta Curry/ Bottle Gourd Dumplings Curry

Lauki kofta curry is one famous food of North India. Those who doesn’t like the taste of lauki, can try this recipe. Its much flavorful as its deep fried as 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. If you have missed reading it, recipe is here.


 

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Lauki Kofta Curry/ Bottle Gourd Dumplings Curry
Lauki Kofta Curry/ Bottle Gourd Dumplings Curry
Print Recipe
In this recipe dumplings of bottle gourd is cooked in onion tomato gravy.
  • CourseMain Dish, Sabzi & Curry
  • CuisineIndian, North Indian
  • KeywordEasy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Lauki Kofta Curry/ Bottle Gourd Dumplings Curry
Lauki Kofta Curry/ Bottle Gourd Dumplings Curry
Print Recipe
In this recipe dumplings of bottle gourd is cooked in onion tomato gravy.
  • CourseMain Dish, Sabzi & Curry
  • CuisineIndian, North Indian
  • KeywordEasy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Instructions
  1. Grate the peeled lauki and squeeze out excess water with help of sieve or muslin cloth.
  2. 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.
  3. 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.
  4. Heat oil in a deep frying pan on medium to high flame.
  5. 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.
  6. Take out the fried lauki balls and place on a tissue to remove excess oil.
  7. 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.
  8. Add chopped tomatoes and sauté till cooked soft. Add kasuri methi.
  9. Add all dry spices (coriander powder, cumin powder, turmeric powder, red chilli powder) to the pan and sauté.
  10. Add 1 cup of water to it and mix well. Season with salt. Keep it on high flame. Let it simmer for 5 mins.
  11. 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.
  12. Once done sprinkle garam masala or sabji masala, mix well and garnish with coriander leaves and serve with paratha, chapatti, rice.
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