Chef’s Nectar, “Lauki Kofta” Bottle Gourd Nuggets Curry !🥰👌

Bottle gourd or dudhi is a thick, fleshy vine that grows in tropical countries. A healthy young gourd is pale green, smooth skin that is quite firm.👍

Bottle gourd/Lauki kofta curry is a simple and hearty Indian style vegan kofta curry. The vegetarian kofta prepared with bottle gourd is dunked in a spicy curry. This kofta dish will completely change your mind about lauki (bottle gourd) and make you fall in love with it. Serve this heavenly dish accompanied with steamed rice, chapati, raita and salad. One of the healthy and nutritious meal for Lunch or dinner.😘

Ingredients for making the Lauki Kofta 😘

  • 1 medium-size bottle gourd peeled
  • 1/4 Cup gram flour (besan)
  • salt to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Oil for deep-frying the kofta

Ingredients for gravy👌

  • 1 large-size onion, roughly chopped
  • 1 large-size tomato, pureed
  • 2 teaspoon ginger-garlic paste
  • 1 green chili, chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon Garam Masala
  • 2 tablespoon fresh cream or cashew paste
  • salt to taste
  • 1 teaspoon kasuri methi
  • 2 tablespoon cooking oil
  • 1 teaspoon fresh chopped coriander

Method of making the Lauki Kofta 😋👍

Making of Kofta’s

  • To prepare the lauki kofta, peel and grate the bottle gourd. Squeeze the excess water from the grated bottle gourd.
  • Mix the gram flour, salt, spices in the grated bottle gourd and combine well to form a thick batter for the koftas.
  • Meanwhile heat oil in a deep-frying pan over medium heat. Take a small portion from the kofta mixture and shape into small size ball.
  • Similarly, shape the remaining koftas, deep-fry until golden in color and crisp from outside.
  • Drain in an absorbent paper and set aside while you prepare the curry.

Making of curry 😋

  • To prepare the curry, heat oil in a kadhai or heavy bottom pan over medium heat. Add chopped onion and saute over medium heat till light brown in color.
  • Next add ginger-garlic paste and saute for next few minutes. Add a tablespoon of water if masala is sticking to the saucepan.
  • Once masala turns light brown in color, add tomato puree, green chili and spices.
  • Saute over medium heat till oil separates from the masala, this might take 10 – 15 minutes.
  • At this stage, you can add cream. Mix it nicely and cook for 1 – 2 minutes.
  • Add water to adjust the consistency of the curry. Season with salt and stir to combine.
  • Let the curry simmer over medium heat for next few minutes or until it thickens little bit.
  • Add crushed kasuri methi and stir to combine.
  • Once you are ready to serve the curry, add the koftas to the curry and simmer for 5 – 10 minutes over low heat.
  • Serve Lauki Kofta Curry warm along with chapati or steamed rice. Enjoy this heavenly nectar with your loved ones.🥰👍

Please Note

  • For making the curry more palatable and tasty, use cashew-paste and cream as most of the Indian dishes are served with white butter or desi ghee. Use as per your own preferences.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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