Lauki Kofta Curry Recipe: Bottle gourd, known as lauki (ghiya) in Hindi and dudhi in Gujarati, is not widely used in every household, but it can be transformed into one of the best Indian curries: Lauki Kofta Curry. In this dish, deep-fried koftas (round-shaped spicy dumplings) made from grated bottle gourd, gram flour, rice flour, and ginger-garlic paste are cooked in a spicy gravy of tomatoes and cashew nuts. This step-by-step recipe provides detailed instructions on how to make the lauki kofta and the accompanying gravy, along with various tips and serving ideas to make cooking easier.
Ingredients for Kofta: Lauki Kofta Curry Recipe
- 1½ cups grated bottle gourd (lauki/ghiya/doodhi)
- 5 tablespoons gram flour
- 2 tablespoons rice flour
- 1/4 teaspoon turmeric powder
- 1 green chili, finely chopped
- 1/2 tablespoon ginger-garlic paste
- 2 tablespoons finely chopped onion
- Oil for deep frying
- Salt to taste
For Gravy:
- 2 medium tomatoes
- 2 tablespoons cashew nuts, soaked in water for 20 minutes
- 1/2 teaspoon cumin seeds
- 1/2 tablespoon ginger-garlic paste
- 2 medium onions, finely chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- 1/4 cup thick yogurt (not sour)
- 3/4 cup water
- 2 tablespoons oil
- Salt to taste
Method for Kofta: Lauki Kofta Curry Recipe
- Peel and grate the bottle gourd. Squeeze out the water completely and reserve it for making the gravy.
- In a large bowl, combine the squeezed grated bottle gourd with gram flour, rice flour, turmeric powder, ginger-garlic paste, chopped green chili, chopped onion, and salt.
- Mix all the ingredients well. The mixture should have a thick consistency to form round-shaped balls. If it is watery, add 1-2 teaspoons of gram flour and mix.
- Grease your palms with oil and divide the mixture into 10 to 12 portions. Shape each portion into round balls.
- Heat oil in a frying pan over medium flame. Deep fry 3-4 balls at a time until they turn light golden brown and crisp. Drain excess oil and place them on a kitchen tissue-lined plate.
Method for Gravy: Lauki Kofta Curry Recipe
- Blanch the tomatoes and crush them with soaked cashew nuts to make a tomato-cashew puree.
- Heat 2 tablespoons of oil in a saucepan over medium flame. Add cumin seeds and cook until they sizzle (7-10 seconds). Stir in ginger-garlic paste and cook for 30-40 seconds.
- Add chopped onions and cook until they turn light pink.
- Pour in the tomato-cashew puree and mix well. Cook for 3-4 minutes.
- Add red chili powder, coriander powder, garam masala powder, turmeric powder, and salt. Stir-fry for a minute.
- Add thick yogurt and cook for another minute.
- Pour in the reserved bottle gourd water and 1/2 cup of water. Cook over medium flame for 3-4 minutes, stirring occasionally.
- Add the fried kofta balls to the gravy and cook for 5-6 minutes.
- Turn off the flame and transfer the curry to a serving bowl. Garnish with coriander leaves.
Tips and Variations: Lauki Kofta Curry Recipe
- Deep fry the kofta balls over medium flame to ensure they are cooked evenly.
- You can also shallow fry the koftas in a non-stick pan to reduce the amount of oil used.
- For a smoother gravy, blend the mixture in step 6.
Taste: Spicy and savory with soft dumplings.
Serving Ideas: Lauki kofta curry pairs well with phulka, tandoori roti, or butter naan. It can also be served with vegetable pulao, jeera rice, or peas pulao.
Conclusion:
Lauki Kofta Curry Recipe offers a delightful blend of flavors and textures, making it a beloved dish in Indian cuisine. With its savory koftas and aromatic gravy, it’s a perfect choice for both special occasions and everyday meals. Whether served with bread or rice, Lauki Kofta Curry is sure to satisfy your taste buds and leave you craving for more.
FAQs about Lauki Kofta Curry Recipe:
What is Lauki Kofta Curry?
Lauki Kofta Curry is a popular Indian dish made with deep-fried koftas (spicy dumplings) prepared from grated bottle gourd (lauki), gram flour, rice flour, and spices. These koftas are then cooked in a spicy gravy made from tomatoes, cashew nuts, and a blend of aromatic spices.
How does Lauki Kofta Curry differ from other kofta curries?
Lauki Kofta Curry stands out due to the use of bottle gourd (lauki) as the main ingredient for the koftas. The addition of lauki imparts a unique texture and flavor to the dish, making it distinct from other kofta curries.
Can I make Lauki Kofta Curry with other vegetables instead of bottle gourd?
While the traditional recipe calls for bottle gourd, you can experiment with other vegetables such as potatoes, spinach, or mixed vegetables to create variations of the dish. However, the flavor and texture may differ from the original Lauki Kofta Curry.
How do I ensure that the koftas are cooked through and not raw inside?
To ensure that the koftas are cooked evenly, it’s important to deep-fry them on a medium flame. Cooking them on high heat may result in the koftas turning brown on the outside while remaining uncooked inside. Alternatively, you can also shallow fry the koftas to reduce the usage of oil.
What are the best accompaniments for Lauki Kofta Curry?
Lauki Kofta Curry pairs well with a variety of Indian bread like phulka, tandoori roti, or butter naan. It also complements rice dishes such as vegetable pulao, fried jeera rice, or peas pulao. The curry’s savory and spicy flavors make it a versatile dish suitable for various meal combinations.
