Bottle Gourd Koftha Curry / Lauki Koftha Curry / Calabash Koftha Curry / Opo Squash Koftha 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 to health. It contains more amount of water which is good for digestion, it keeps us fresh during summer, the bottle gourd juice helps treating ulcers and acidity. Its a blessing in disguise!! So, if you are like me, skipping the meal because of  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 'Koftha' Curry is just opposite. You will not skip you're meal at all. Generally this curry is made in a richer version. Today, I just made 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 Breads. Feel free to adjust the seasonings according to your taste and also you can make the koftha balls instead of  oval shape.

To Make The Koftha's. 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 koftha’s  ( 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 Teaspoons
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 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 further 3 to 4 minutes. Add the koftha's 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. You're grated gourd may weigh less or more then 275 grams. You could also taste your grated  gourd mixture before frying.   
2. You could also add whole garam masala's to the oil while preparing the gravy. Let the spices slightly get colored and add the puree.

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