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Soft, melt-in-your-mouth bottle gourd dumplings simmered in a rich, creamy gravy fragrant with cashews and aromatic spices. This royal Awadhi dish is a luxurious vegetarian main course, perfect for special occasions.
For 4 servings
Prepare the Lauki and Kofta Mixture
Shape and Fry the Koftas
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Soft, melt-in-your-mouth bottle gourd dumplings simmered in a rich, creamy gravy fragrant with cashews and aromatic spices. This royal Awadhi dish is a luxurious vegetarian main course, perfect for special occasions.
This awadhi recipe takes 70 minutes to prepare and yields 4 servings. At 343.3 calories per serving with 7.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Pastes
Cook the Awadhi Gravy
Finish the Curry and Serve
Instead of deep-frying, cook the koftas in an appe (paniyaram) pan with minimal oil, or bake/air-fry them at 180°C (350°F) for 15-20 minutes until golden.
Replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and substitute fresh cream with cashew cream or full-fat coconut milk.
For a more decadent gravy, soak and grind 1 tablespoon of poppy seeds (khus khus) along with the cashews.
Make a small stuffing of chopped nuts (cashews, raisins, pistachios) and place a small amount in the center of each kofta before rolling and frying.
Lauki (bottle gourd) is rich in both soluble and insoluble dietary fiber, which helps in preventing constipation, flatulence, and promoting a healthy digestive system.
With a water content of over 90%, bottle gourd is incredibly hydrating. The reserved lauki water used in the gravy adds to the dish's hydrating quality, helping to cool the body.
The use of cashews and ghee provides monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
This dish contains essential minerals from its various ingredients. Cashews provide magnesium and copper, while curd offers a good dose of calcium and phosphorus.
It's a mix. The main ingredient, lauki (bottle gourd), is very healthy, low in calories, and high in fiber and water. However, the traditional preparation involves deep-frying the koftas and using cream and ghee, which adds significant fat and calories. You can make it healthier by air-frying the koftas and reducing the amount of cream and oil.
One serving of this Awadhi Lauki Kofta contains approximately 390-420 calories. The exact number can vary based on the amount of oil absorbed during frying and the fat content of the cream and curd used.
This usually happens for two reasons. First, the grated lauki was not squeezed enough, leaving too much moisture. Second, the amount of besan (gram flour) was insufficient to bind the mixture properly. Ensure the lauki is very dry and the mixture is firm.
Yes, you can make a 'satvik' version. Skip the onions and ginger-garlic paste. To compensate for the flavor, you can add a pinch of asafoetida (hing) to the hot ghee and increase the amount of tomato and cashew paste slightly.
Absolutely! You can fry the koftas and store them in an airtight container at room temperature for a day or in the refrigerator for 2-3 days. Prepare the gravy fresh and add the koftas to the hot gravy just before you plan to serve.
The gravy likely curdled when you added the yogurt. To prevent this, always ensure the heat is on the lowest setting and the yogurt is whisked well. Stir continuously for a couple of minutes after adding it until it's fully incorporated into the masala.