Skip to main content

Healthy Recipes: Bottle Gourd Kofta Curry

I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

The completed bottle gourd kofta curry.

The completed bottle gourd kofta curry.

An Overview of Making Kofta Curry

The kofta curry side dish stands out when compared to other curries. Vegetable dumplings are immersed in a spicy tomato gravy to make this dish. It is healthy and delicious.

Making bottle gourd kofta curry (lauki kofta) is easy. It involves two major steps: First, you make the koftas, and then you make the gravy and the curry. You can serve this tempting side dish with roti, chapati, or with any flatbread.

Cook Time

Prep timeCook timeReady inYields

15 min

35 min

50 min

Serves four people

Scroll to Continue

Read More From Delishably


  • 1 1/2 cup grated bottle gourd/lauki, squeezed (save the water and use it in the gravy)
  • 5 tablespoons gram flour/chickpea flour
  • 2 tablespoons rice flour
  • 1/2 teaspoon coriander powder, available in Indian stores
  • 1/2 teaspoon garam masala powder, available in Indian stores
  • 1 green chili, crushed or finely chopped
  • 1/2 inch ginger, grated
  • 1/8 teaspoon turmeric powder
  • 1/4 teaspoon carom seeds
  • 2 tomato, blanched
  • 2 tablespoons cashewnuts and almonds, soaked for 20 minutes (optional—adds a rich taste)
  • 1/2 teaspoon cumin seeds, for the gravy
  • 1/2 tablespoon ginger-garlic paste, available in Indian stores
  • 3/4 cup onion, finely chopped (1/4 cup for the koftas, 1/2 cup for the gravy)
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon garam masala powder, available in Indian stores
  • 3 to 4 dry red chili
  • 2 to 3 tablespoons thick curd or yogurt
  • 2 tablespoons oil
  • 3/4 teaspoon salt, or as per taste
  • 3/4 cup water
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons coriander leaves, chopped, for garnishing


Step 1: Make the Koftas

  1. Peel the skin and grate the bottle gourd. Squeeze out the water and save it in a bowl. Use this water while making the gravy.
  2. Take a mixing bowl. Add the squeezed bottle gourd, gram flour, rice flour, carom seeds, chopped ginger, onion, coriander powder, garam masala powder, turmeric powder, minced green chili, and salt to it. Mix well to get a soft and firm dough.
  3. Divide the dough into lemon-sized balls. Oil your fingers and shape the balls into spheres.
  4. Don't let the balls rest for long because the bottle gourd will continue to release moisture. Start frying them in hot oil.
  5. Turn the balls occasionally to ensure proper cooking. Take them out with the help of a slotted ladle and place them on a tissue paper. Repeat the same process for all of the dough balls.

Step 2: Make the Gravy

  1. Heat a teaspoon of oil in a hand pan. Add the coriander seeds and red chilies. Fry till they are crisp. Add the chopped onion. Saute for 1 minute. Add the chopped tomato. Stir-cook on low flame till the tomato becomes soft. Turn off the fire. Set the mixture aside to cool.
  2. Grind the fried contents with the soaked cashew nuts and almonds (if using) to get a paste. This is the spicy masala for the gravy. Set it aside.
  3. Heat the oil in another kadhai/pan. Throw in the cumin seeds. Let them crackle.
  4. Add the ginger-garlic paste. Continue sauteing till the raw smell disappears and you can smell a nice aroma.
  5. Pour in the ground masala. Stir-cook on low fire for 5 to 6 minutes. Add the turmeric powder, garam masala powder, and salt. Let the contents boil for 1 minute.
  6. Add the thick curd or yogurt. Continue cooking for a minute.
  7. Add the bottle gourd water that you saved while making the koftas in Step 1. Also add 3/4 cup fresh water. Mix thoroughly and boil for 2 to 3 minutes. Add the koftas. Continue simmering for a minute.
  8. Turn off the fire. Garnish the curry with chopped coriander and some yogurt.
  9. The bottle gourd kofta curry is ready to serve. Serve it hot with roti, chapati, or with flatbread. Enjoy the spicy taste!


You can omit the cashew nuts and almonds from this recipe. I used them to get a thick and rich gravy.

Related Articles