Lau Er Kofta Curry
Bengali bottle gourd kofta curry — grated lau bound with gram flour and spices, deep-fried into koftas, simmered in tomato-onion-ginger gravy with panch phoran tempering. Served with luchi or steamed rice.
Ingredients
- Bottle Gourd — 1 piece (grated)
- salt (optional) (whole)
- coriander powder — 1 tbsp (ground)
- Turmeric Powder — 0.25 tsp (ground)
- bay leaf — 1 piece (whole)
- ajwain — 1 tsp (ground)
- Ginger — 1 piece (chopped)
- Coriander Leaves (optional) (ground)
- Sunflower Oil (optional) (whole)
- sugar (optional) (whole)
- ginger garlic paste — 1 tsp (ground)
- onion — 1 piece (chopped)
- cumin powder — 0.5 tsp (ground)
- Garlic — 5 piece (chopped)
- green chillies — 2 piece (chopped)
- panch phoran masala — 0.5 tsp (ground)
- Tomato — 2 piece (chopped)
- Gram Flour (optional) — 0.33 cup (ground)
Method
- To begin making Lau Er Kofta Curry Recipe, grate the bottle gourd first.
- With your palms, squeeze out the water as much as you can.
- Reserve the juice which can be used in the gravy.Microwave the grated bottle gourd on high for 3 minutes.
- Allow it to cool and squeeze again if required.To the grated bottle gourd add ginger paste, garlic paste, chilies, salt, garam masala and gram flour.
- Mix everything well to form koftas.
- Gram flour is used for binding so add it little by little and just enough to form the koftas.Meanwhile preheat the oven at 200 degrees for a few minutes.Grease a baking dish, place the koftas on the dish.
- Drizzle a bit of oil/brush with oil and bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.Meanwhile in a mixer grinder, grind the tomatoes along with ginger, garlic and green chillies.
- Once they sizzle, add bay leaf and saute for a few seconds.
- Add the chopped onions.
- Saute well till they turn translucent.When the onions turns translucent, add the pureed mix of tomatoes, cumin powder, coriander powder, salt and sugar.
- Stir well to combine everything.Saute the masalas till it comes together from the sides of the pan.
- Then add required amount of water to form a gravy.
- You might want to make it a bit more runny since the water is also absorbed by the koftas and the gravy thicken once the koftas are added.Let the gravy simmer for 4-5 minutes on a low heat, check the seasoning and adjust salt & spices if required.
- Turn off the flame and keep it covered for the flavors to combine before serving.Serve Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings In Tomato Based Gravy) as a side dish with a Bengali meal of rice, Luchi Recipe or Garlic Naan Without Yeast Recipe and Cholar Dal Recipe.
- You can serve Fish Sukka Recipe on the sides as well, for a meal treat to your family.
Common questions
- How many calories in one plate of Lau Er Kofta Curry?
- 82 kcal per plate.
- How much cooking time?
- 55 min — 40 min prep, 15 min cooking.