Bottle Gourd (Lauki, Ghiya , Dudhi ) Kofta Curry is a delicious Indian Curry served as a side dish. This is My version of one more JAIN ( No onion / No Garlic) recipe.
Happy Diwali Friends. Hope you all had a superb Diwali. Diwali (Deepavali or Deepawali or Dipawali) is one of the India’s biggest festivals. During this festival, people light up their houses and shops.
These are my Rangolis made during festival, hows it 🙂 🙂
Now lets checkout details of this delicious vegetable..
Bottle gourd is not very popular vegetable in every household but it makes the best curry . Another must try STUFFED BOTTLE GOURD, I have already posted on blog.
In this curry fried Bottle Gourd dumplings are cooked in light tomato gravy. A Delicious and finger licking vegetable. For your convenience you can make kofta and gravy very well in advance, just assemble at time of serving.
To make kofta..
- 1 cup Thin Grated Bottle gourd
- 1/2 cup finely chopped spinach
- 2 tbsp Gram Flour
- 1/2 cup Rice flour
- Pinch of cooking Soda
- 1 tsp Red chilli Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Garam Masal
- 1/6 tsp Dry Mango Powder
- Oil to fry
To make Gravy:
- 3 large sized Tomato
- 1 tsp Dry Coriander
- 2-3 Red Dry chilli
- 1 Bay leaf,2 cardamom, 1 pc cinnamon, 1 clove
- 3 tsp Oil
- 2 tsp Rawa (Soak in water for 10-12 mins)
- 3-4 Cashewnuts
- 2 tsp Dry Fenugreek Leaves
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Coriander Cumin Powder
- 1/2 tsp Garam Masala
- 3 tsp Finely chopped coriander
Sprinkle some salt on grated bottle gourd, mix well. Allow it to rest for 2-3 mins and then mix well and squeeze all excess water.
Now in a bowl mix bottle gourd and all other ingredietns ,listed under To make kofta.
make small balls out of that dough and fry on low to medium flame . Dont fry on high flame else koftas will burnt from outsie and it will remain uncooked from inside. Fry till you find it crispy. Keep it aside.
Note: One can add grated Cabbage, chopped coriander, grated carrots to make varietions. Use of paneer in this koftas will make it more delicious. One can make kofta in Appam Pan too. I have shallow fried this kofta.
To make gravy, blanch the tomatoes and make smooth puree. Soak Rava and cahewnuts for 10-12 mins then make a smooth paste .
Why using Rava ? Thiking that ? 🙂 🙂 Well the answer is I want to reduce the use to cashews. Soaked Rawa or Poppy seeds will give the exact same texture without compromising even taste.
Roast Dry coriander seeds and dry chilli for few seconds. Once cool make fine powder.
In a non stick wok take oil. Once heat add bay leaf, cinnamon, cardamom and clove. Roast for a couple of seconds then then tomato puree. Allow it to cook till it starts leaving oil on sides. Now add Cashew-rava paste, coriander chilli powder, dry fenugreek leaves, garam masala, turmeric powder, chilli powder, corinader cumin powder. Add some 1/2 glass water. mix well and cook for seconds.
Before serving only make gravy hot again and add koftas . Else koftas will soak all the gravy and become mashy.
Garnish with finely chopped corianer. Serve hot .
Happy Cooking 🙂 🙂