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Soft, melt-in-your-mouth bottle gourd dumplings, enriched with egg for a tender texture, simmered in a tangy and aromatic tomato-onion gravy. A truly comforting North Indian classic.
For 4 servings
Prepare the Kofta Mixture (10 minutes)
Fry the Koftas (15 minutes)
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Soft, melt-in-your-mouth bottle gourd dumplings, enriched with egg for a tender texture, simmered in a tangy and aromatic tomato-onion gravy. A truly comforting North Indian classic.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 307.56 calories per serving with 6.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Curry Base (15 minutes)
Simmer and Finish the Curry (10 minutes)
Omit the egg and use 1 small boiled, mashed potato for binding. Replace ghee with oil and dahi with 2 tablespoons of cashew cream or a plant-based yogurt.
Soak 10-12 cashews in hot water for 15 minutes and grind to a fine paste. Add this paste after cooking the tomatoes for a luxurious, creamy texture.
Create a small stuffing with 1 tablespoon of chopped cashews, raisins, and a pinch of garam masala. Flatten each kofta ball, place a small amount of stuffing in the center, and roll it back into a smooth ball before frying.
Skip onions and garlic. Start the tempering with cumin seeds and 1/4 tsp of asafoetida (hing). Increase the amount of tomato puree and add 1 tablespoon of ginger paste.
Lauki (bottle gourd) is an excellent source of dietary fiber, which aids digestion, prevents constipation, and promotes a healthy gut microbiome.
With its high water content (over 90%), lauki helps in keeping the body hydrated and cool, making it an ideal vegetable for all seasons.
The combination of besan (gram flour) and egg makes the koftas a good source of protein, which is essential for muscle repair, growth, and overall body function.
This dish provides important minerals like potassium from tomatoes and lauki, which helps in regulating blood pressure, and iron from besan and spices.
Yes, absolutely. The egg adds softness and richness, but you can replace it with 1 small boiled and mashed potato or 2 extra tablespoons of besan for binding. The texture will be slightly denser but still delicious.
This usually happens for two reasons: too much moisture in the lauki or the oil not being hot enough. Ensure you squeeze out as much water as possible from the grated lauki. Also, test the oil temperature before adding the koftas; it should be medium-hot.
It is moderately healthy. Lauki is low in calories and high in fiber. However, the koftas are deep-fried, which increases the fat and calorie content. To make it healthier, you can pan-fry the koftas or cook them in an air fryer.
One serving of this Lauki Kofta Curry contains approximately 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the richness of the gravy.
It's best to freeze the gravy and the fried koftas separately. When ready to eat, thaw both, heat the gravy until it simmers, and then add the koftas for 2-3 minutes before serving. This helps maintain the koftas' texture.