Lauki Kofta | Bottle Gourd Kofta | Bottle Gourd Dumpling Curry | North Indian Curry | Cookd

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free.

Peel the bottle gourd, then cut into smaller pieces.

Grate it using a food processor or using a grater.

Using a muslin cloth, squeeze out the excess water. You can reserve the water to use in the gravy later.

To the grated bottle gourd, add all the ingredients except salt. Add extra besan if the mixture has too much moisture and is difficult to handle.

Add the salt and baking soda at the end. Then shape into Koftas around 1.5 inches in diameter.

Deep-fry on medium heat until it turns crisp and golden brown. Set aside.

For the gravy, heat ghee in a pan and add cumin, cinnamon, bay leaf and asafoetida. Add onion and green chilli. Saute until the onion turns a light golden brown.

Add ginger garlic paste, salt and all the spice powders. Saute for 1 minute.

Add the tomato puree and mix. Cover and cook for 4-5 mins or until the oil starts to separate from the sides.

Add sugar, then water and simmer for 2-3 minutes.

Add the fried Kofta and simmer for 2-3 minutes.

Add the garam masala, Kasuri methi and coriander leaves. Turn off the heat. Serve hot with Roti or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens