Bottle Gourd which is also known as white flowered gourd or Calabash. However, it is commonly known as Dudhi or Lauki in India. In India, Bottle Gourd is popular in the form of juice for its medicinal benefits. One of the other popular dish made using Bottle Gourd is Dudhi Chana Dal. We also make its sweet dish which is called Dudhi ka Halwa. However, one of the my favourite Lauki dish is Kofta curry. So today, I am sharing with you, all the way from Veg Bhookkad, the recipe of Kofta Curry.



  • 250 grams Bottle Gourd/Dudhi/Lauki

  • 1 inch Ginger/Adrak

  • 6 cloves Garlic/Lehsoon

  • 1 small Green Chilli/Hari Mirch

  • ½ Teaspoon Red Chilli Powder/Laal Mirch Powder

  • ½ Teaspoon Coriander Powder/Dhanya Powder

  • ¼th Teaspoon Turmeric Powder/Haldi

  • 1 cup Besan/Gram Flour

  • 1 Tablespoon Salt/Namak

  • 1 Tablespoon fresh Coriander Leaves/Hara Dhanya

  • Some oil to deep fry


  • The purpose of this solution(ghol) is to make the Pakoris(Dumplings). So we are going to use shredded vegetables. Firstly, we will grate Bottle Gourd, then Ginger, Garlic and Chilli. (Tip 1)


  • Post this we will add the spices that are Red Chilli powder, Coriander Powder, Turmeric Powder and Salt.


  • Then we will finely chop the coriander leaves and mix it with our other ingredients.


  • Next step is to make the solution so we will add the gram flour and some water. (Tip 2) We will mix and keep it aside for some time for about 5 minutes for it to set well.


  • Now we will heat the oil at medium flame. We dont need very hot oil, we need medium hot oil otherwise our dumplings wont cook from inside. 


  • Take small portions of the solution and put it oil and fry. It should look like this.



  1. We can simply use the 1 Teaspoon paste of Ginger, Garlic and Chilli instead of grated vegetables.

  2. Bottle gourd has water contents so while making te solution it releases water. So extra care has to be taken while adding water to the solution otherwise you will get a thin mixture which is not a good sign to make dumplings.


  • 4 Tomatoes/Tamatar

  • 1 inch Ginger/Adrak

  • 6 cloves Garlic/Lehsoon

  • 2 Green Chillies/Hari Mirch

  • 1½ Tablespoon Oil/Tel

  • 2 Cups water/Paani

  • ½ Teaspoon Curd/Dahi

  • 1 pinch Asofoetida/Hing

  • ¼ Teaspoon Mustard Seeds/Rai

  • ¼ Teaspoon Cumin Seeds/Jeera

  • 8-10 Curry Leaves/Kadi Patta

  • ¼ Teaspoon Turmeric Powder/Haldi

  • 1 Teaspoon Red Chilli Powder/Laal Mirch Powder

  • 1 Teaspoon Coriander Powder/Dhanya Powder

  • ½ Teaspoon Garam Masala/Mixed Spices

  • Salt/Namak as per taste


  • The first step to make the gravy is to crush Tomatoes, Chillies, Garlic and Ginger in a mixer.


  • Heat Oil in a pan.

  • Add Curry leaves, Mustard seeds, Cumin Seeds and Asafoetida once the oil is hot enough.


  • Once they are cooked, we will add the crushed puree of tomatoes.

  • Then we will cook this on high flame for about 5-7 minutes till we get the oil and gravy forming an individual layer.


  • Post that we will add the masalas and salt to the gravy.

  • Now we will add the most important ingredient curd and mix it well.


  • After that, we will add water and take a boil.

  • Once we get a boil, we will add our fried dumplings.


  • Now Dumplings takes time to soak the flavours of gravy. So we will cover the pan with a lid for about the 5 minutes and let it soak the flavours.

  • We will check the dumplings after 5 minutes. If they are hard, we will cut them into half and let it cook for some more time.


Tada…. The Kofta Curry is ready to serve

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