Lauki kofta curry – Grated bottle gourd, gram flour and spices are shaped into a patties, pan-fried and served with a rich, creamy and delicious onion tomato curry sauce. This is a vegan and gluten free recipe.
Here I have a healthy version of kofta curry. With this simple recipe, cooking becomes not only less tedious but healthier as well, as koftas are pan-fried in less oil than deep-frying. This recipe is prefect choice for regular dinner as well as to make ahead for parties and on special occasions.
Bottle gourd is rich in dietary fibre. Along with Cashews, almonds and melon seeds adds to the consistency of the curry sauce and enhances the flavour as well. Star anise lends subtle sweet and aromatic licorice like flavour to the curry. Health benefits from bottle gourd, rich aroma and subtle flavours from spices, creamy and silky texture from cashews, almonds and melon seeds make this recipe healthy and delicious dish to indulge anytime guilt free.
Ingredients:
1 cup =240ml
For Koftas / Dumplings:
Bottle Gourd: 1 cup, peeled and grated
Green Chilli: 2, finely chopped
Ginger: 1/2 tsp, finely chopped
Garam Masala: 1/2 tsp
Gram Flour: 1/4 cup
Coriander: 1 tbsp
Salt: as required
Oil: 2 tbsp
For Gravy / Curry Sauce:
Oil: 3 tbsp
Onion: 2 medium, chopped
Tomato: 1 big, chopped
Ginger: 2 inch, peeled and chopped
Garlic: 2-3 cloves
Cashew nuts: 1/4 cup
Almonds: 1 tbsp
Melon Seeds: 1 tbsp (optional)
Bay Leaf: 1
Cassia/dalchini: 1 inch
Cardamom: 3
Cloves: 4
Star Anise: 1
Chilli Powder: 1 tsp
Turmeric Powder: 1/4 tsp
Garam Masala: 1/2 tsp
Coriander Powder: 1/2 tsp
Cumin Powder: 1/2 tsp
Salt: as required
Coriander: handful
Instructions:
For Kofta /Dumpling:
Firstly, line a wide bowl with cheese cloth, add grated bottle gourd, wrap the cheesecloth around itself and squeeze as much moisture as possible and save it to use later in curry sauce.
In a wide bowl, add squeezed bottle gourd, green chillies, coriander, garam masala, gram flour, salt and mix until well combined.
Take a lime size ball from the mixture and press gently in your palm to make a medium thick patties.
Heat oil in a pan, fry the patties on medium heat flipping once or twice for even browning.
Remove them from pan and drain over kitchen towel to remove excess oil.
To prepare gravy/curry sauce:
In a saucepan heat 2 tbsp oil over medium high.
When hot, add onions, stir and fry for 2 -3 minutes or until soft and translucent.
Now add garlic, ginger, cashews, almonds, melon seeds, cassia, cardamom, cloves, star aniseed, bay leaf, sauté for a minute.
Then add chopped tomatoes, sauté it and simmer for 4-5 minutes.
Allow the mixture to cool down to room temperature and blend it to a smooth sauce.
In the same sauce pan, heat 1 tbsp oil over medium flame.
Add the blended onion tomato sauce, chilli powder, turmeric powder, coriander powder, garam masala, cumin powder and salt.
Stir well so that all the spices blends well with the sauce.
Now cut the heat to lowest setting, add 2 cups water, moisture squeezed out from bottle gourd, stir, put the lid on and simmer for 10 -15 minutes or until it reaches desired consistency.
Drop fried dumplings/ koftas gently one by one into the curry sauce.
Adjust the koftas in curry sauce so that they are almost submerged, simmer for couple of minutes and turn off the heat.
Serve healthy and creamy kofta curry with roti, chapathi or rice.
Recipe Notes:
Gram flour acts as binding agent for the dumplings. Add just enough to bind the ingredients.
Adjust spices as per your preferred taste.
Melon seeds are used to get the good consistency to the kofta curry and nice texture as well.
Do not forget to squeeze out as much moisture as possible from bottle gourd, else you cannot make dumplings.
The above measurement yields 11 dumplings.
If you like this healthy recipe, you might also like other healthy recipes like Vegetarian stuffed zucchini boats, Vegetable & green gram sprouts salad, Spicy carrot dip,
Lauki Kofta Curry | Bottle gourd dumpling curry
Ingredients
1 cup = 240ml
Gluten Free, Vegan
For Koftas / Dumplings
- 1 cup Bottle Gourd peeled and shredded
- 2 Green Chillies finely chopped
- 1/2 tsp Ginger finely chopped
- 1/2 tsp Garam Masala
- 1/4 cup Gram Flour
- 1 tbsp Coriander chopped
- Salt as required
For Gravy / Curry Sauce
- 3 tbsp Oil
- 2 medium size Onion chopped
- 1 large Tomato chopped
- 2 inch Ginger peeled and chopped
- 2-3 cloves Garlic
- 1/4 cup Cashews
- 1 tbsp Almonds
- 1 tbsp Melon Seeds
- 1 Bay Leaf
- 1 inch Cassia / Dalchini
- 3 Cardamom
- 4 Cloves
- 1 Star Anise
- 1 tsp Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- Salt as required
- Handful Coriander chopped
Instructions
For Kofta /Dumpling
- Firstly, line a wide bowl with cheese cloth, add grated bottle gourd, wrap the cheesecloth around itself and squeeze as much moisture as possible and save it to use later in curry sauce.
- In a wide bowl, add squeezed bottle gourd, green chillies, coriander, garam masala, gram flour, salt and mix until well combined.
- Take a lime size ball from the mixture and press gently in your palm to make a medium thick patties.
- Heat oil in a pan, fry the patties on medium heat flipping once or twice for even browning.
- Remove them from pan and drain over kitchen towel to remove excess oil.
To prepare gravy/curry sauce
- In a saucepan heat 2 tbsp oil over medium high.
- When hot, add onions, stir and fry for 2 -3 minutes or until soft and translucent.
- Now add garlic, ginger, cashews, almonds, melon seeds, cassia, cardamom, cloves, star aniseed, bay leaf, sauté for a minute.
- Then add chopped tomatoes, sauté it and simmer for 4-5 minutes.
- Allow the mixture to cool down to room temperature and blend it to a smooth sauce.
- In the same sauce pan, heat 1 tbsp oil over medium flame.
- Add the blended onion tomato sauce, chilli powder, turmeric powder, coriander powder, garam masala, cumin powder and salt.
- Stir well so that all the spices blends well with the sauce.
- Now cut the heat to lowest setting, add 2 cups water, moisture squeezed out from bottle gourd, stir, put the lid on and simmer for 10 -15 minutes or until it reaches desired consistency.
- Drop fried dumplings gently one by one into the curry sauce.
- Adjust the dumplings in curry sauce so that they are almost submerged, simmer for couple of minutes and turn off the heat.
- Serve healthy and creamy kofta curry with roti, chapathi or rice.
Video
Notes
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All in my family like lauki kofta. It’s been a while since I made it. You have reduced the guilt associated with deep fried koftas by shallow frying it.
Lauki kofta looks delicious.Loved the use of melon seeds . Very well explianed Geeta.Thanks for the fantastic recipe.
First, I love the way you have plated this beautiful recipe. Then I love the way you have explained those little details which go a long way in making this recipe lipsmacking. Well done….
Thanks a lot. For me those little details matters a lot which we usually tend to ignore just to regret later when dish doesn’t turn out as expected.
This is amazing that you made lauki kofta in little oil without deep frying it. Actually it is the best, though deep fry has its own taste. I too prefer this these days. With rice just pass me this bowl. my favourite.
True, though deep fried dishes have their own taste, healthier option is always better. I am glad you like it.
Such a delicious way to enjoy lauki, and you have made this curry healthier by not frying the kofte, Lovely share.
Thanks Jagruti.
Oh my !! Look at that awesome bowl of deliciousness; a perfect blend of flavours and aroma. Lauki kofta are my all time favorite but I have never made the curry using cashews, almonds and melon seeds. I am sure it would have imparted such a great and rich texture. Gonna try this recipe of yours very soon…
Yes Anshu you get the silky texture and good consistency from cashews, almonds and melon seeds. Do try and let me know how it turned out.
This looks absolutely delicious and you explained it so well. Love the vibrant color it gets 🙂
Thanks Geetanjali.
What a fabulous recipe dear!! My family is Lauki lover. I would love to try this recipe!! 🙂
Happy to know your family likes lauki. I would love to know how it turned out Dhwani.
Have prepared a similar kofta curry dish with bottle gourd but as jain version, now you are tempting me to make this inviting dumplings curry. Makes me hungry.
Glad to know you made this curry earlier Priya. I hope you enjoyed it.
The lauki kofta curry looks creamy rice and I loved the way you have explained the recipe very well . The pan-fried kofta look delish. Can have them as a snack with tea.
So true Poonam. My mom used to prepare these pan fried kofta as after-school snack for me. I just modified my mom’s kofta recipe to keep it simple without too many spices in this recipe.
Definitely a big thumbs up from me for this amazing gluten free recipe. Loved the spies, you have used for the gravy part. The koftas are so perfect. I would say it’s a perfect lunch main course. Lovely share!
Thanks a lot for your kind words Malini. I am so glad you like it.
Lovely recipe!! Even people who dislike lauki will enjoy this dish 🙂
So true Freda.
Love lauki ka kofta anytime!!! These look so delicious and I think along with rice, they would go perfect with soft, puffy puris; my favorite!
Absolutely true Vanitha. This curry is perfect with poori and chapathi as well.
I love the taste of lauki and your koftas look delicious and so does the recipe for curry. Great step by step directions. Will make these soon.
Thanks a lot Sandhya. Do let me know how it turned out.
Fantastic healthy version of doodhi kofta curry. Would love to try this for sure.
Plz do try, I am sure you will like it Lata.
Love this curry . So flavourful. I am a big fan of Bottle gouard ( I know it’s rare 😀😀😀).. This lauki kofta looks super tempting . Big hit at my home , all love it do me happy(specially as few member never recognise it’s a Lauki)
Lovely capture.. Great share
Ruchi even I have the same problem with my family members not liking this veggie, but luckily love this curry without realising what veggie I used. I am so glad you like this dish dear.