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Lauki Kofta Curry

Lauki Kofta Curry | Dudhi na Kofta | Vegan Bottle Gourd Dumplings in Tomato Curry

Lauki Kofta Curry is a lightly flavored curry in tomato curry. The koftas are dunked into tomato gravy and they are melt in mouth delicious.
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Course: Main Course
Cuisine: Indian
Keyword: Curries, Easy Vegan Curry, Vegan Curries, Vegetarian Recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Author: Aayushi Patel

Equipment

  • Heavy Botttom Pot

Ingredients

For Lauki Kofta

  • 1 Large Potato Boil it in Microwave safe bowl lined with a paper towel for 3 minutes on either side. Poke a fork to check if the potato is cooked.
  • 1 Medium Bottle Gourd It should give about 1 Cup Tighly Packed Shredded Bottle Gourd
  • 1 Tsp Red Chili Powder
  • 1/2 Tsp Dhana Jeeru Powder Cumin-Coriander Powder
  • 1/4 Tsp Turmeric
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Ajwain Carom Seeds
  • 1/2 Tsp Lightly Crushed Cumin
  • 1/2 Tsp Lightly Crushed Fennel Seeds
  • 1 Tbsp Ginger Garlic Green Chili Paste
  • 2 Tbsp Besan Add 1 Tbsp at a time
  • 1 Tsp Salt

For the Tomato Curry

  • 1 Tbsp Besan
  • 2 -3 Tbsp Oil
  • 2 Green Cardamom Pods
  • 1 Tsp Cumin Seeds
  • 1 Tsp Fennel Seeds
  • 1/4 Tsp Turmeric
  • 2 Tsp Kashmiri Red Chili Powder
  • 1 Small Onion Make Onion Tomato Puree
  • 2 Large Roma Tomatoes Make Onion Tomato Puree
  • 1 Tbsp Ginger Garlic and Green Chili Paste
  • 1 Tsp Dhana Jeeru Cumin Coriander Powder
  • 1+ 1/2 Tsp Garam Masala Use it in two parts
  • 1-2 Cups Water
  • 1 Tbsp Crushed Kasuri Methi
  • 1 Tbsp Finely Chopped Cilantro For Garnish
  • 1 Tsp Fresh or Coconut cream For Garnish

Instructions

For Lauki Kofta

  • Microwave one large Potato in Microwave for 3 Minutes on either side. Keep it aside to cool. Shred the bottle gourd, remove access water by tightly pressing it. Next peel the potato mash and add it to the bowl. Also add the bottle gourd. Keep the access water aside for later use. And add the spices.
  • Add Besan and salt. Mix it well. The salt will help to release more water from the bottle gourd so don't use any water to bind everything together. The mixture should have a tight consistency to make Kofta balls.
  • Heat the oil on a medium high flame. Once hot fry the koftas on medium flame until orangish golden on the outside. Frying on medium heat will ensure that they are cooked thoroughly on the inside. Keep them side on a Kitchen towel lined plate.

For Tomato Curry

  • Pulse Onion and Tomatoes together in a puree without adding water and keep it aside.
  • Take a heavy bottom pot. Roast the besan until nutty flavor comes and keep it aside in a separate plate.
  • Now in the same pot add oil. Once hot add cardamom pods, cumin and fennel seeds. Let them splutter.
  • Add red chili powder and turmeric, give it a quick mix and add onion tomato puree along with ginger garlic and green chili paste. Sauté it.
  • Next add in Dhana Jeeru (Cumin Coriander Powder) and 1 Tsp Garam Masala. Mix it well. Let it cook until oil separates. Keep mixing it every now and then to make sure the curry doesn't stick to the bottom of the pan.
  • Now sift the besan and add. quickly give it a mix. This will give a nutty flavor to the curry and will also act as a thickening agent.
  • Add 1 + 1/2 Cups Water and salt. Mix it. Bring it to a simmer. You will see the curry is thickening up.
  • You want to keep curry little runny as Koftas will suck all the water from the curry.
  • After bringing it to a boil, finally add Koftas, add kasuri methi and remaining 1/2 Tsp garam masala. Cover and bring it to a simmer.
  • Garnish with fresh or Coconut cream and fresh cilantro
  • Serve hot with any Indian Bread of your choice