Lauki ke Kofte (Bottlegourd Dumpling Gravy)


For the Kofte –

  • 3 cups grated lauki (bottlegourd), water squeezed out completely
  • 1 tsp red chilli powder
  • 1/2 tsp amchur powder ( dry mango powder)
  • 2 minced green chillies
  • 1 tsp grated ginger
  • 3 tbsp besan (gram flour)
  • Salt to taste

For the Gravy –

  • 2 medium onions
  • 1” piece of ginger
  • 7-8 garlic cloves
  • 2 large tomatoes
  • 1/2 tsp cumin seeds
  • 3/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 3 tbsp oil
  • Coriander leaves for garnish
  • Salt to taste

Method –

  1. Add salt to the grated lauki and set aside for a few minutes
  2. Squeeze out even more water. Reserve the water to use in the curry
  3. Add red chilli powder, amchur powder, chillies, ginger, besan and salt to the grated lauki
  4. Mix well and form small balls
  5. Heat oil in a wok
  6. Fry the koftas till golden brown on all sides and set aside
  7. Meanwhile, make a paste of onion, garlic and ginger
  8. Also purée the tomatoes
  9. In the same oil, add cumin seeds
  10. Add the onion paste and fry till colour changes
  11. Add the tomato purée
  12. Cook till the oil separates
  13. Add turmeric powder, red chilli powder, cumin and coriander powder and salt
  14. Cook for 3-4 minutes till the masala is cooked well
  15. Add 1.5 cups of water and salt
  16. Bring it to a boil
  17. Add the koftas, cover with a lid and cook for 2-3 minutes on medium flame
  18. Garnish with chopped coriander leaves after switching off the flame

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