Lauki Kofta Curry|how to make dudhi kofta curry

Lauki kofta curry is round shaped deep fried spicy koftas which is made  of grated bottle gourd, gram flour, ginger-garlic paste and cashew nuts are cooked in spicy gravy of onion tomato paste.

LAUKI KOFTA CURRY

Recipe card for lauki kofta curry recipe:

LAUKI KOFTA CURRY  PREP TIME: 15 MINUTES             COOK TIME: 30 MINUTES  TOTAL TIME: 45 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For Kofta balls preparation ½ lauki / bottle gourd/ ghiya ¼ cup besan / gram flour 1 medium size onion, finely chopped 2-3 green chilli, finely chopped 1 inch ginger, finely chopped/ grated 2 tsp coriander leaves, finely chopped ½ tsp turmeric powder ½ tsp kashmiri red chilli powder ½ tsp roasted cumin powder 2 tbsp gram flour, to coat ¼ tsp garam masala powder salt to taste oil for deep frying For Grind 1 onion, roughly chopped 1/2 tsp ginger-garlic paste 2 tomato, roughly chopped 2 green chilli Preparation for base gravy 2 tsp oil ½ tsp turmeric / haldi 1 tsp kashmiri red chilli powder / lal mirch powder 1 tsp sauth powder salt to taste ½ tsp garam masala powder 1 tsp coriander leaves, finely chopped for garnish PREPARATION For kofta preparation Rinse and peel the lauki (bottle gourd). Then, grate lauki and squeeze well and keep it aside in a bowl. Now, in a bowl, add grated lauki, finely chopped onion, green chilli, ginger, coriander leaves, roasted cumin powder, red chilli powder, turmeric powder, garam masala powder and 4 tsp besan. Mix all the ingredients with the help of spatula or hands. Now, add 2 tsp besan, and again mix all ingredients After mixing let us flattered a lit bit and at a centre add rasins and chopped cashews and gently filtered all together and roll it ball shape. Coat kofta with some gram flour and before frying let the kofta balls rest for 10min. Frying kofta balls Heat up in a kadai or deep sauce pan on medium flame and add generous amount of oil and slowly added your kofta balls. Make sure don’t place lots of kofta together ,  keep only 4-5 at a time otherwise kofta breaks and tossing and frying over medium heat, until slightly golden and crisp. Drain the fried kofta on tissues so that the extra oil is absorbed. On the other hand, grind green chili, ginger and tomatoes and make a smooth paste and keep it aside. Similarly, grind  onion into smooth paste and keep it aside. Preparation for base gravy Heat up pan and add oil. In a large pan or a large kadai, heat oil. Add cumin seeds. When the seeds start to sputter, add onion paste. Fry till golden brown. Add chopped ginger and fry for a minute. Add the tomato paste and salt and saute the tomatoes till they become soft and mushy. Now, add red chilli powder, turmeric powder and coriander powder. Mix well and cook covered for 5 minutes. Add some water so that gravy looks thinner add the fried kofta and garam masala  and sauté for a minute. Stir and simmer for 10-12 minutes. Add the fried kofta and garam masala and saute for a minute. Add slit green chilli and chopped coriandar leaves and garam masala to the gravy. Switch off the flame and let them be in the curry for a few minutes. Garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.

How to make lauki kofta curry with step by step photo

For kofta preparation

1. Rinse and peel the lauki (bottle gourd).

2. Then, grate lauki and squeeze well and keep it aside in a bowl.

3. Now, in a bowl, add grated lauki, finely chopped onion, green chilli, ginger, coriander leaves, roasted cumin powder, red chilli powder, turmeric powder, garam masala powder and 4 tsp besan.

4. Mix all the ingredients with the help of spatula or hands.

5. Now, add 2 tsp besan and salt, and again mix all ingredients.

6. After mixing let us flattered a lit bit and at a centre add chopped cashews and gently filtered all together and roll it ball shape.

7. Coat kofta with some gram flour and before frying let the kofta balls rest for 10 minutes.

Frying kofta balls

1.  Heat up in a kadai or deep sauce pan on medium flame and add generous amount of oil and slowly added your kofta balls.

2. Make sure don’t place lots of kofta together ,  keep only 5-6 at a time otherwise kofta breaks and tossing and frying over medium heat, until slightly golden and crisp.

3. Drain the fried kofta on tissues so that the extra oil is absorbed.

4. On the other hand, grind green chili, ginger and tomatoes and make a smooth paste and keep it aside.

5. Similarly, grind  onion into smooth paste and keep it aside.

Preparation for base gravy

1. Heat up pan and add oil.

2. In a large pan or a large kadai, heat oil. Add cumin seeds.

3. When the seeds start to sputter, add onion paste. Fry till golden brown.

4. Add chopped ginger and fry for a minute.

5. Add the tomato paste and salt and saute the tomatoes till they become soft and mushy.

6. Now, add red chilli powder, turmeric powder and coriander powder. Mix well and cook covered for 5 minutes.

7. Add some water so that gravy looks thinner. 

8. Stir and simmer for 10-12 minutes.

9. Add the fried kofta and garam masala and saute for a minute.

10. Add slit green chilli and chopped coriandar leaves and garam masala to the gravy.

11. Mix well and switch off the flame and let them be in the curry for a few minutes.

12. Garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.

Tips:

• The process of grating and squeezing of bottle gourd plays an important to get a crisp koftas. make sure that the grated lauki is squeezed well and removed almost all moisture before mixing it with spices and besan.
• Always, Deep fry kofta balls on medium flame. If you deep-fry koftas over high flame then they will turn dark brown immediately but remain uncooked inside and also koftas may not hold the shape and may get cracks.
• While deep frying if your koftas start breaking than add some more besan and knead it before deep frying the next batch.