Bottle Gourd Kofta Curry / Lauki Koftha Curry / Calabash Koftha Curry / Opo Squash Koftha Curry/ Bottle Gourd Kofta Curry/ Cucuzza Kofta Curry

There may be many people like me, who skip their meal when mommy serves the regular, old-fashioned bottle gourd curry. Well, I know, bottle gourd is very good for health. It contains more amount of water which is good for digestion, it keeps us fresh during summer, the bottle gourd juice helps treat ulcers and acidity. It's a blessing in disguise!! So, if you are like me, skipping the meal because of the same variety of bottle gourd curry, you are at the right place!! You will enjoy your meal as well as receive nutrients from the bottle gourd.  Bottle gourd 'kofta' curry is just the opposite. You will not skip your meal at all. Generally, this curry is made in a richer version. Today, I just made a simple and easy version using the basic gravy base, i.e, tomatoes, onions, and coriander. This curry can be eaten with plain rice, chapatis. while the richer version is mostly preferred with flat Indian bread. Feel free to adjust the seasonings according to your taste and also you can make the kofta balls instead of oval shape.

To Make The Koftas. You Will Need :

Bottle Gourd (Grated)
275 Grams  
Red Chilli Powder
1 Teaspoon
Chickpea Flour / Besan
4 Tablespoons
Ginger - Garlic Paste
More than ½ Teaspoon
½ Teaspoon (or) To taste
As required  to deep fry the koftas  ( No Picture)

And Oil.

To Make The Gravy You Will Need : 

Onion,  Tomato  and  Coriander  Puree
3 medium-sized Tomatoes+ 3 medium-sized onions + ½ bunch  of fresh Coriander
Red Chilli Powder
1 ½ Teaspoon
Coriander Powder / Dhania Powder
1 Teaspoon
Ginger – Garlic Paste
1 Teaspoon
½ Teaspoon
½ Teaspoon (or) to taste
3 Tablespoons
To Garnish ( No picture)

I did not grind into a smooth paste. It gives a good texture when its slightly coarse.

 Oil and Coriander.

Method : 

Begin by peeling the skin off, grate the bottle gourd and squeeze out the water from it (save the water to use it in the gravy)  
To the grated bottle gourd, add all the spices and the flour, mix well, shape them and fry in the hot oil until golden brown. 

Now, to make the gravy, add oil to the pan,  followed by the puree (when the oil gets hot), add the spices and cook until the oil starts separating from the puree.
When the puree gets thickened add the bottle gourd water and cook for a further 3 to 4 minutes. Add the koftas to the gravy and garnish it with coriander.

And garnish with coriander!! 

Ready to relish :)

Notes :1.  To make this curry, follow the same procedure but adjust the seasonings according to your taste. Your grated gourd may weigh less or more than 275 grams. You could also taste your grated gourd mixture before frying.   
2. You could also add whole garam masalas to the oil while preparing the gravy. Let the spices slightly get colored and add the puree.

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