Lauki Kofta (Indian Bottle Gourd Dumpling Curry)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Grated bottle gourd, a watery squash, is squeezed dry, bound with chickpea flour and spices, and fried into dumplings that finish in a tomato and onion sauce as a meatless curry.
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The turmeric, chili powder, and garam masala are split between the dumpling mix and the sauce, so both carry the same spice.
Ingredients
Instructions
- 1
Peel the bottle gourd, grate it finely, and squeeze out the excess water using a cheesecloth.
- 2
Mix the squeezed gourd with chickpea flour, half of each spice, and salt to form a dough.
- 3
Shape the dough into round dumplings.
Reserve a small portion of the measured 200 ml cooking oil for the sauce, heat the rest to 170C, and fry the dumplings for 5 minutes until golden.
- 4
Heat the reserved cooking oil in a pan, add 150 g chopped onion and 15 g ginger garlic paste, and cook until the onion turns brown.
- 5
Add the chopped tomatoes and remaining spices, cook until the tomatoes break down, then pour in 200ml water and simmer the sauce.
- 6
Add the fried dumplings to the simmering sauce and cook over medium heat for 5 minutes.
Stop when the dumplings remain intact and the sauce clings to their surfaces.
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onion, tomato