Lauki Kofta Curry - A Wonderful Bottle Gourd Recipe
Lauki Kofta Curry
Lauki Kofta Curry is a North Indian cuisine which due its amazing flavors, has become popular every where. These are usually made on special occasions and due to the wondrously flavorful and tasty nature of the koftas, they are always a hit with hit people across the board. While I have given the recipe for Lauki Koftas here, these koftas can be be made from minced veggies or mince meat, which are all just so yummy. Another point to note, is that the lauki (or Bottle Gourd) is highly nutritious and easily digestible, and cool for the stomach.
Since lauki contains so much water, I have extracted this after grating it and used it to get the consistency of my curry (refer to the recipe below). I have also added the koftas at the end so as to preserve its texture, as adding it prematurely to the curry would have made it melt. The garam masala I have used gives flavor and spice to the curry.
So, here's the recipe.
- 500 gms lauki (bottle gourd)
- 5 tbsp besan (gram flour)
- 2 medium dize onions
- 2 medium size tomatoes
- 1 1/2 tbsp coriander powder
- 1 1/2 tbsp cumin powder
- 1/2 tsp garam masala powder
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- 1 1/2 tbsp ginger-garlic paste
- Salt (according to taste)
- 1/4 tsp sugar
- 1 tbsp coriander leaves (chopped)
- 1 bay leaf
1. Peel and grate the lauki, and drain the juice out by squeezing this grated lauki, and keep both, the juice and the grated lauki, aside.
2. Mix the besan, a little turmeric and chilli powder, and salt (according to taste), with the grated lauki.
3. Now, add 1/2 tbsp each of coriander and cumin powder, and 1/4 tsp of garam masala powder to the lauki mixture, and mix well.
4. Make small round balls from the lauki mixture.
5. Cut the onions and tomatoes finely.
Instructions for cooking
1. Heat oil in a pan, and on a slow to medium flame, fry 4 to 5 balls of the louki mixture, till they turn golden brown. Fry all the balls this way. Thus, you get your koftas. Keep these aside.
2. In the same pan, add some more oil, if you need, and heat it. On a slow to medium flame, add bay leaf and onions and fry them properly till the onions turn golden in color.
3. Add tomatoes and cook them till they are tender, then add 2 tbsp of water and turmeric, chilli, coriander, cumin and garam masala powder, and stir properly, then add salt and sugar. After a minute or two, the oil will separate from the masala, then, add 1 cup of the lauki juice (which we had extracted from the lauki in Preparation) to this, and boil for 5-7 minutes so that it cooks well into a curry consistency. Now, switch the flame off. This is the curry for the koftas.
Note - Do not add yur koftas to the curry yet as they will soak the curry and swell up and since the koftas are delicate, they may melt into your curry.
4. When you wish to serve the curry, heat it. Then, place your koftas in your serving plate, and pour the curry onto these koftas, and garnish with coriander leaves and keep aside for 5 minutes before serving.
5. Your wonderful Lauki Kofta Curry is ready to be served.
A variation for this would be to add more water to the curry to get more of a liquid consistency. Then, place the koftas in a bowl and pour the curry over it, and add 1 or 2 tsp of fresh malai (fresh cream) to this, and garnish with coriander leaves. Your Malai Kofta Curry is ready to be served.
This is such an awesome dish whose recipe, I had to share with all of you - the koftas are magnificent and richly textured, as well as flavorful. So, if you want to impress your guests, cook this and the mouth watering koftas will win them over. These koftas are just so wonderful, and they just melt in the mouth. You can serve them with rotis, parathas nan or puris, or any type of rice.
So, get cooking and enjoy.