Bottlegourd (dudhi/lauki) Kofta in thick curry sauce

Ingredients for the Koftas

500 gms bottle gourd (dudhi/lauki)(peeled & grated)
1/2 cup chickpea flour (Besan) add more if the batter is thin. (add spoon by spoon)
1/4 tsp cumin powder
1/4 tsp black pepper powder
1/2 tsp amchur powder (optional)
1 tsp salt
4 cloves garlic minced
1 small onion minced
2 green chillies minced
1 " ginger minced
2 tsp dry pomegranate seeds
4 tsp crushed peanuts (optional)

In a bowl add the above and mix to make a nice thick mixture.



Take a deep pan and heat oil in it. Once oil is medium hot add 1 tbsp full of the mixture and deep fry the koftas to light brown colour on slow flame. Keep the koftas aside.



For the thick curry sauce

1 big onion chopped finely
3 medium tomatoes chopped finely
2 green chillies finely chopped
1 tsp chopped ginger
1 tsp chopped garlic
1/4 bunch of chopped coriander
1/4 tsp red chilly powder
1/2 tsp turmeric powder
3/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp salt (add salt as per taste)
5 tbsp Oil
2 1/2 cups of water

In a pan heat oil, add the chopped ginger , garlic & chillies, fry till it is lightly browned then add the onion and brown it well.

Add the chopped tomatoes and fry till it browns and oil starts separating.

Add the dry spices and fry for another minute. Add salt.

Add water and let the sauce boil. Let the sauce simmer for another 2 minutes on slow flame.

Add the coriander leaves, put off the flame.

Add the koftas in the thick curry sauce till it is well coated.

Enjoy it with Chappati , Paratha or any bread that you like.

Bottlegourd (dudhi/lauki) Curry (Manglorean recipe)

Bottlegourd is one of my favourites. I make it atleast once a week. I see sour faces at home whenever this is cooked. I like it the most when cooked with channa dal (split chick pea) but sabu enjoys the manglorean style curry, so to keep her happy today I'm going make it the authentic manglorean style. For variations in this curry add dry or fresh prawns.

1 Bottlegourd (dudhi/lauki)(1 Kg peel the skin and cut in big cubes)
2 cups of water.
1/2 tsp salt

Masala for Grinding

6-7 Red Kashmiri Chillies
1 tsp cummin seeds
2 tsp corainder seeds
4-5 black peppercorns
1 flake garlic
5 tbsp dessicated coconut
small lemon size ball of tamarind
5 Tbsp Coconut milk powder
1 & 1/2 cup of water

For Tempering

1 big onion
2 tbsp oil


Peel the bottlegourd and cut it into big peices.

In a deep casserole put 2 cups of water , cubed bottlegourd with 1/2 tsp salt and boil until soft.

Grind all the above masala to a fine smooth paste with 1 1/2 cup of water, add more if you need.

Add the ground masala to the cooked bottlegourd and on high fire give a quick boil.

Adjust the salt and the thickness of the curry> If you dont like it too thick you can add little more water.

Take a pan with 2 tbsp oil, once the oil is hot put onion slices and brown it .

Temper the curry with browned onions.

Enjoy this creamy curry with plain boiled rice.



Variations :
If you want to try with dry prawns ( clean the prawns & dry roast in a pan ) add it to the bottlegourd while boiling.

Similary if you are making with fresh prawns peel it, devein and boil it with the
bottlegourd.