Soft lauki koftas/bottle gourd dumplings have been made with grated bottle gourd (also known as lauki/ghia/doodhi ), mashed potatoes and gram flour along with a few spices. They have been deep-fried and dipped in rich and spicy onion-tomato gravy. Koftas must be added just a few minutes before serving, otherwise they soak a lot of water and break easily.
Important thing to keep in mind while making these koftas/dumplings is to extract excess bottle gourd water/ juice before making them, otherwise they will not hold shape and break while frying. I reserved excess juice/ water and added the same to gravy as bottle gourd juice is very healthy and full of nutrients.
I have used soaked melon seeds for thickening gravy. They made the gravy more palatable as well. Gravy has been spiced up with aromatic black cardamom, green cardamoms and garam masala .
It is a must try dish even if you do not like bottle gourd/lauki. Serve lauki kofta curry/bottle gourd dumplings curry with phulkas/ steamed rice.
- 1 Medium Grated Bottlegourd / Lauki ( Approx. 1 1/2 Cup, when grated )
- 1/2 Cup (Mashed) Potato
- 5 Tbsp Gram Flour
- 1/2 Tsp Red Chilli Powder
- 1/4 Tsp Cardamom Powder
- 1/2 Tsp Garam Masala
- 1 Big Onion (Chopped)
- 4 Medium Tomatoes (Chopped)
- 2 Tsp Ginger-Garlic Paste
- 1 Green Chilli (Chopped)
- 1/2 Tsp Asafoetida
- 1 Black Cardamom
- 4 Green Cardamoms
- 1 1/2 Tsp Cumin Seeds
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 2 Tsp Coriander Powder
- 1 Tsp Garam Masala
- 2 Tbsp Watermelon Seeds (Soaked in lukewarm water for 30 minutes)
- 3/4 Tsp Sugar
- 1/2 Cup Milk
- 1 1/2 Tbsp Oil
- Squeeze water from lauki/bottle gourd by pressing it . You can use a sieve and a big spoon for the same. Reserve this water / juice for adding to gravy later.
- Take a big plate/bowl and transfer grated lauki/bottlegourd to it.
- Add remaining ingredients and mix . Add more gram flour if you feel that mixture is too wet and is unable to bind.
- Divide into 14 portions and shape into round balls.
- Deep- fry these balls at medium to high flame till they turn golden brown.
- Transfer them to a paper towel for absorbing excess oil.
- Heat oil in a kadai and asafoetida, black cardamom, green cardamoms, cumin seeds and chopped green chillies.
- Once cumin seeds begin to crackle, add chopped onion and ginger-garlic paste. Cook for 3-4 minutes.
- Add chopped tomatoes and cook for 3-4 minutes till tomatoes become tender.
- Add turmeric powder, red chilli powder and coriander powder. Cook for 2 minutes.
- Make a paste of melon seeds using a grinder and add it to kadai. Cook further for 2-3 minutes and turn off the heat.
- Once mixture is cooled down, transfer it to a grinder jar and grind till you get a smooth paste.
- Again heat kadai and add paste to it.
- Add sugar, salt, garam masala, milk and 1 1/4 cup of water.
- Cover the pan and let it cook for 12-15 minutes till oil starts separating.
- Add koftas/dumplings to gravy and serve immediately with phulkas/steamed rice.