Lauki Kofta Curry Recipe – Authentic Indian Bottle Gourd & Besan Dumplings

Last Updated on 2 months by Neha Deshmukh

Lauki Kofta Curry Recipe – Authentic Indian Bottle Gourd & Besan Dumplings

Hey everyone! If you’re looking for a comforting, flavorful Indian curry that’s a little different, you have to try Lauki Kofta Curry. It’s a dish my grandmother used to make, and honestly, it’s one of those recipes that just feels like a warm hug in a bowl. It might sound a little unusual – bottle gourd dumplings in a rich gravy? – but trust me, it’s absolutely delicious.

Why You’ll Love This Recipe

This Lauki Kofta Curry is a delightful blend of textures and tastes. The soft, melt-in-your-mouth koftas (dumplings) are perfectly complemented by a tangy and aromatic tomato-based gravy. It’s a relatively easy dish to make, though it does take a little time, and it’s guaranteed to impress your family and friends. Plus, it’s a fantastic way to enjoy lauki, a vegetable that sometimes gets a bad rap!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 2 cup grated bottlegourd (lauki)
• 0.25 cup gram flour (besan)
• 2 green chilies (finely chopped)
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• Oil for frying
• 2 medium onions (finely chopped)
• 2 tomatoes (pureed) – about 300ml
• 1 tablespoon ginger-garlic paste
• 2 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 0.5 cup yogurt (optional)
• Fresh coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients!

• Lauki (Bottle Gourd): Lauki is a mild-flavored vegetable that acts like a sponge, soaking up all the delicious flavors of the spices. Don’t be afraid of it! It’s incredibly versatile and good for you.
• Besan (Gram Flour): This is the star of the koftas, binding everything together. It adds a lovely nutty flavor and helps create a beautifully crisp texture when fried. You can find it in most Indian grocery stores.
• Garam Masala: Every family has their own garam masala blend! It’s a warm spice mix, typically including cinnamon, cardamom, cloves, and cumin. Feel free to use your favorite brand or make your own. Regional variations exist – some blends are hotter, others sweeter.
• Tomatoes: Freshly pureed tomatoes are best for the gravy, but canned tomato puree (about 400g) works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the bottlegourd. Now, this is important: squeeze out all the excess water using a clean kitchen towel or muslin cloth. Seriously, get as much water out as possible – this will prevent the koftas from falling apart.
2. In a bowl, combine the grated lauki, gram flour, green chilies, cumin seeds, garam masala, coriander powder, and salt. Mix it all together with your hands until it forms a dough. It should hold its shape when you try to form a ball.
3. Shape the mixture into small, bite-sized balls – about 1 inch in diameter. You should get around 15-20 koftas.
4. Heat oil in a deep frying pan or wok over medium heat. Carefully fry the koftas until they’re golden brown and crispy on all sides. Alternatively, you can bake them at 180°C (350°F) for 20-25 minutes, turning halfway through.
5. While the koftas are frying (or baking), let’s make the gravy. Heat oil in a separate pan. Add cumin seeds and let them sizzle for a few seconds. Then, add the finely chopped onions and sauté until they turn golden brown.
6. Add the ginger-garlic paste and cook for another minute until fragrant. Stir in the tomato puree and cook until the oil starts to separate from the mixture – this usually takes about 5-7 minutes.
7. Now, add the turmeric powder, red chili powder, and salt. Cook for another 5 minutes, stirring occasionally, until the spices are well combined and fragrant.
8. If you’re using yogurt, whisk it well to prevent curdling. Reduce the heat to low and gently pour the yogurt into the gravy, stirring constantly until it’s smooth and incorporated. Add about 1 cup of water and simmer the gravy for 10 minutes, allowing the flavors to meld.
9. Gently add the fried (or baked) koftas to the gravy. Be careful not to stir too vigorously, as the koftas are delicate. Simmer for 5-7 minutes, allowing the koftas to soak up the flavors of the gravy.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip squeezing the water out of the lauki! It’s the key to firm koftas.
• Fry the koftas in batches to avoid overcrowding the pan and lowering the oil temperature.
• Taste the gravy and adjust the seasoning as needed.

Variations

• Vegan Adaptation: Simply skip the yogurt! The gravy will still be incredibly flavorful. You can add a tablespoon of cashew paste for extra richness.
• Gluten-Free Adaptation: Ensure your besan (gram flour) is certified gluten-free. Some brands may process it in facilities that also handle wheat.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: This dish is often made during Navratri and Diwali, as lauki is a permitted vegetable during fasting periods.

Serving Suggestions

Lauki Kofta Curry is best served hot with steamed rice, fluffy naan, or roti. A side of raita (yogurt dip) can also be a refreshing addition. My family loves it with a simple cucumber and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The koftas may soften slightly upon reheating, but the flavor will still be fantastic.

FAQs

What is Lauki and what are its health benefits?

Lauki, or bottle gourd, is a summer squash that’s incredibly hydrating and low in calories. It’s a good source of vitamins and minerals and is known for its cooling properties in Ayurveda.

Can I bake the koftas instead of frying them?

Yes, absolutely! Baking is a healthier option. They won’t be as crispy, but they’ll still be delicious.

How can I prevent the koftas from falling apart in the gravy?

Squeezing out all the excess water from the grated lauki is crucial. Also, handle the koftas gently when adding them to the gravy.

What is the best way to remove excess water from the grated lauki?

Use a clean kitchen towel or muslin cloth. Place the grated lauki in the cloth, gather the edges, and squeeze firmly over the sink.

Can I make the gravy ahead of time?

Yes, you can! The gravy can be made a day or two in advance and stored in the refrigerator. Just add the koftas when you’re ready to serve.