Lauki Kofta Curry

Lauki Kofta Curry is a rich, flavorful Indian dish with crispy bottle gourd dumplings in a spiced, creamy tomato-yogurt gravy.

Recipe Source Link:https://www.mygingergarlickitchen.com/lauki-kofta-curry/

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RECIPE INGREDIENTS

» For Preparation

• 4-5 green chilies, small
• 1 1/2-inch ginger, chopped
• 4-5 garlic cloves
• 2 medium sized onions, peeled & diced
• 2 medium sized tomatoes, diced

» For Lauki Kofta

• 1 bottle gourd (lauki)
• 1 tablespoon crushed coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon salt
• 1 teaspoon kashmiri red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1 tablespoon crushed kasuri methi
• 1/2 cup besan (gram flour), or as needed
• 1 teaspoon finely chopped green chilies
• 1 teaspoon chopped ginger garlic
• Oil for frying

» For Lauki Kofta Curry

• 3 tablespoons oil
• 1 bay leaf
• 1 inch cinnamon stick
• 2 green cardamom pods
• 4-5 black peppercorns
• 1 teaspoon cumin seeds
• 2 tablespoons besan
• Onion paste
• 1 teaspoon finely chopped green chilies
• 2 teaspoons minced ginger-garlic
• 2 tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• reserved lauki juice
• 2 cups water, or as needed
• 4 tablespoons yogurt, at room temperature
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Chopped coriander leaves for garnish

RECIPE INSTRUCTIONS

» Preparation

1. Add green chilies to a blender and chop them finely. Transfer them to a bowl. In the same blender, add the peeled ginger and garlic. Chop them into a coarse paste and transfer to another bowl.
2. Next, add the peeled and diced onions to the blender and blend until smooth. Transfer to a separate bowl. Finally, blend the diced tomatoes into a smooth puree and set aside.

» Prepare the Lauki Kofta

1. Peel the bottle gourd, trim the ends, and cut it into 2-3 pieces. Grate it using a box grater or a food processor. Squeeze the grated lauki to remove excess water. Reserved the water for later use.
2. In a mixing bowl, combine the grated lauki with turmeric, Kashmiri red chili powder, salt, cumin powder, garam masala, kasuri methi, and mix well. Slowly add the besan and mix well to form a soft dough.
3. Then, add 1 teaspoon of chopped green chili and 1 teaspoon of chopped ginger-garlic or ginger-garlic paste. Mix until well combined. Shape the mixture into small 1-inch balls.
4. Heat oil in a broad pan over medium heat. Carefully add the koftas to the hot oil and deep-fry until golden brown. Drain them on a plate lined with paper towels. Repeat the process until all the mixture is used.

» How to Make Lauki Kofta Curry

1. Heat oil in a pan. Add bay leaf, cinnamon stick, green cardamom pods, black peppercorns, and cumin seeds. Let them splutter. Add onion paste and sauté until golden brown.
2. Add chopped green chilies, and chopped ginger-garlic paste and sauté for a minute. Then add 2 tablespoons of besan and saute for 3-4 minutes.
3. Add the red chili powder, turmeric powder, cumin powder and coriander powder. Mix well and cook for 2-3 minutes. Add the reserved lauki juice and mix well and cook for 2 minutes.
4. Pour in tomato puree and mix well. Cook for 5-6 minutes, or until oil separates. Add the yogurt, and mix well. Cook for 2-3 minutes.
5. Add salt to taste, and mix well. Add water and mix again.
6. Let it come to a boil, add kasuri methi and mix well. Add 1/2 teaspoon sugar and mix again.
7. Add the fried koftas to the curry and mix well. Cover the pan with the lid and cook for 2-3 minutes.
8. Garnish with fresh coriander leaves, and garam masala powder. Cook for another minute. Your lauki kofta curry is ready, serve it hot with roti, naan, or rice.

RECIPE NOTES

1. Make sure to squeeze out excess water from the lauki. This step is crucial to prevent the kofta mixture from becoming too liquidy.
2. Don?t throw away the nutritious lauki water-it enhances the flavor of the curry when added to the sauce.