indian dumpling recipe
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5 from 8 votes

Lauki Kofta Curry | Bottle gourd dumpling curry

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people


1 cup = 250ml ; 1 tbsp = 15ml

    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


      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.



      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 sauce and nice texture as well. You may skip it.
      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.
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