Bottle Gourd or Doodhi or Lauki is one of the highly underrated vegetables I guess. I really believe that all the haters of lauki that I know were not served the tastier versions of this very nutritious vegetable. Even in my home, I have seen only 2-3 versions including a sweet! You might have noticed that in hospitals they serve lauki generously; that is because it is high in water content (92%) and it helps lower bad cholesterol. It is a rich source of Vitamin C, Kand Calcium. It is also beneficial for diabetic patients.
Since many days we have been eating a lot of sweet dishes, and lockdown is never-ending. So, let’s catch up on some savory, traditional dish. Goes best with crispy paratha, this lauki kofta curry will make you fall in love with this highly versatile vegetable!
Lauki Kofta Curry
For the Curry
- 3 medium Onions, pureed
- 2 medium Tomatoes, pureed
- 1 tbsp Ginger-Garlic paste
- 1 tsp Kasuri Methi
- 1 tsb Cumin Seeds
- 1 cup Water (You can use the water drained from grated lauki)
- 2 tsp Red chili powder
- 2 tsp Garam Masala
- 1 tsp Jaggery
- 1 tsp Coriander Seeds Powder
- 1 Bay Leaf
- Salt to taste
- 2 tbsp Ghee or Mustard Oil
- 1 tsp Hing / Asafoetida
- 300 gms Grated Lauki / Doodhi / Bottle Gourd
- 1 large Onion, finely chopped
- 1 tbsp Ginger paste
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 2 tsp Cumin Powder
- 1 tsp Aamchur Powder / Dry Mango Powder
- 1 tsp Black Pepper Powder
- 1 cup Besan / Gram Flour
- Salt to taste
- Oil for Frying
- 2 tsp Ajwain / Carom Seeds
- In a large mixing bowl, take the grated lauki after draining all the water content from it. Keep the water aside for using later. Add all the other ingredients except salt and bind it into a soft dough type batter. Adjust the consistency by adding besan as required. Don't add any water as lauki releases water.
- At the time of binding the dough into balls, add the salt and quickly roll into small balls.
- In a frying pan, heat the oil on medium flame and fry the kofta balls on low-medium flame. Turn the sides every 1- minutes so as the besan in the koftas cook properly.
- While the koftas are frying, keep a pan to heat. Add ghee or mustard oil and splatter some cumin seeds and add hing. Add the bay leaf, ginger-garlic paste and saute for a minute.
- Now, add the onion puree and cook till the color changes. Add tomato puree and let it simmer for about 2 minutes. Add the remaining spices, stir and add water to desired consistency. Add salt as per taste. Cover and let cook on low flame.
- Once all the koftas are fried, add them into the curry. Add a little water. Add finely chopped coriander. Cover and cook for about 2-3 minutes. Overcooking will make the koftas split and melt into the gravy.
- Garnish with fresh mint leaves and serve. Tastes best along with crispy parathe, curd, onions and cucumber salad.