Loaded with a lot of health benefits, bottle gourd is a rich source of Protein, Magnesium, Phosphorous and Vitamins. It’s known for combating high blood pressure and boosting heart health. Bottle gourd is also popular for helping digestion, treating constipation and promoting weight loss.
Kofta, on the other hand, has it’s origin in Persian cuisine. Kofta dishes (both veg and non-veg) are widely used in Indian, Central Asian and Middle Eastern cuisines.
Lau Kofta Curry is a famous Bengali delicacy and is usually prepared in thick sweet and sour gravy. So, today I present my version of this incredible dish which is little tangy, spicy and creamy in taste.
- chopped pieces of bottle gourd (500 gms approx)
- 1 table-spoon poppy seeds
- 2 table-spoon corn flour
- 1/2 tea-spoon black pepper powder
- 1/2 tea-spoon turmeric powder (haldi)
- 1/2 tea-spoon red chilli powder
- 2-3 dry red chillies
- 3-4 green chillies chopped
- 1 tea-spoon cumin powder (jeera)
- 1 tea-spoon coriander powder (dhaniya)
- 2 table-spoon kasuri methi
- 1/2 cup yogurt
- 1 tomato finely chopped
- oil of your choice
- salt (according to taste)
- Soak the kasuri methi for 10 minutes, drain water and keep aside.
- Heat 1 table-spoon oil in a pan and add the chopped bottle gourd, salt, black pepper and stir well. Cook it until the bottle gourd is mashed and the water gets evaporated.
- Remove it from the flame and add poppy seeds and corn flour. Mix well and make small balls. In my preparation, I made 14 balls in total.
- Heat sufficient oil in a pan and deep fry the kofta balls. Fry them until the balls turn brown. Remove them from the oil and keep aside.
- Now, heat 2-3 table-spoon oil in a pan and add dry red chillies and chopped green chillies. Sautè until the dry chillies turn black.
- Add chopped tomato, turmeric powder, cumin powder, coriander powder and salt and mix well. Stir till the tomato becomes soft enough.
- Add yogurt and again stir well. You can add 1/2 cup of hot water if the gravy is becoming too thick for you. Cover the lid and bring it to boiling point.
- Now, add kasuri methi and mix well.
- Now, slowly pour the kofta balls into the gravy, mix well with the gravy and cover the lid.
- Cook it in lower flame for 7-8 minutes.
- Remove it from the flame and your Lau / Lauki Kofta Curry is ready to be served.
This dish goes well with hot rice, roti/chapatti or nan. It’s easy to cook and super delicious to eat 🙂
Happy eating people!