Lau Er Kofta Curry (Bengali Style Doodhi Dumplings in Tomato-Based Gravy)
Description:
Lau Er Kofta Curry is a classic Bengali dish that transforms the humble bottle gourd (lauki) into a flavorful delicacy. The recipe features soft, baked doodhi (bottle gourd) dumplings served in a rich, spiced tomato-based gravy. For a healthier twist, the koftas are baked rather than deep-fried, without compromising the delicious flavors. This curry pairs perfectly with steamed rice, luchi, garlic naan, or even cholar dal. The tangy tomato gravy, infused with aromatic spices like cumin, coriander, and ajwain, enhances the soft texture of the bottle gourd koftas. It’s a delightful and nutritious way to include bottle gourd into your meals, offering a lighter alternative to traditional curries.
Cuisine: Bengali
Course: Side Dish
Diet: Vegetarian
Ingredients
For the Koftas
| Ingredient | Quantity |
|---|---|
| Bottle Gourd (Lauki) | 1, grated |
| Ginger Garlic Paste | 1 teaspoon |
| Panch Phoran Masala | ½ teaspoon |
| Green Chilli | 1, finely chopped |
| Gram Flour (Besan) | ⅓ cup (adjust as needed) |
| Salt | To taste |
For the Gravy
| Ingredient | Quantity |
|---|---|
| Ajwain (Carom Seeds) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Onion | 1, chopped |
| Tomato | 2, chopped |
| Ginger | 1-inch piece, peeled |
| Garlic | 5 cloves |
| Green Chilli | 2 |
| Turmeric Powder (Haldi) | ¼ teaspoon |
| Cumin Powder (Jeera) | ½ teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Sugar | A pinch |
| Salt | To taste |
| Oil | For cooking |
| Coriander Leaves (Dhania) | A few sprigs, chopped |
Preparation Time: 40 minutes
Cooking Time: 15 minutes
Total Time: 55 minutes
Servings: 4-5
Instructions:
Prepare the Koftas:
-
Grate the Bottle Gourd (Lauki):
Start by grating the bottle gourd finely. Using your palms, squeeze out as much water as possible. You can reserve the juice for use in the gravy later. -
Microwave the Grated Bottle Gourd:
Microwave the grated bottle gourd on high for about 3 minutes. Allow it to cool for a moment and squeeze out any excess moisture again. -
Make the Kofta Mixture:
In a large mixing bowl, combine the grated bottle gourd, ginger garlic paste, finely chopped green chili, panch phoran masala, and salt. Add gram flour (besan) little by little, mixing it in to help bind the ingredients and form a dough-like consistency. Adjust the amount of gram flour as needed to achieve the right texture for shaping the koftas. -
Shape the Koftas:
Form small, round koftas with your hands, ensuring they are smooth without any cracks. -
Bake the Koftas:
Preheat your oven to 200°C (392°F). Grease a baking dish and arrange the koftas in the dish. Drizzle with a bit of oil or brush them lightly with oil. Bake the koftas for about 15 minutes, and then grill them for another 10 minutes until they turn golden and slightly crisp on the edges.
Prepare the Gravy:
-
Grind the Tomato Mixture:
In a mixer grinder, blend the tomatoes, ginger, garlic, and green chilies to a smooth paste. -
Tempering the Spices:
In a non-stick kadai or large pan, heat a little oil. Add ajwain (carom seeds) and allow them to sizzle. Then, toss in the bay leaf and sauté for a few seconds. -
Cook the Onions:
Add the chopped onions to the pan and sauté them until they turn soft and translucent. -
Add the Tomato Puree:
Once the onions are ready, add the prepared tomato paste, turmeric powder, cumin powder, coriander powder, a pinch of sugar, and salt. Stir well to combine and cook until the oil starts to separate from the masala, about 5-7 minutes. -
Form the Gravy:
Add water to the pan to form a gravy, adjusting the consistency to your liking. Keep in mind that the koftas will absorb some of the liquid, so you may want to keep the gravy slightly runnier. -
Simmer and Adjust Seasoning:
Let the gravy simmer on low heat for about 4-5 minutes, allowing the spices to blend and the flavors to come together. Taste and adjust the seasoning as necessary. -
Add the Koftas:
Gently add the baked koftas to the gravy. Let them simmer for an additional 2-3 minutes, ensuring they soak up the flavors of the gravy. -
Finishing Touches:
Sprinkle garam masala over the dish and garnish with freshly chopped coriander leaves. Cover and let the curry sit for a few minutes before serving to allow the flavors to meld together.
Serving Suggestions:
Lau Er Kofta Curry (Bengali Style Doodhi Dumplings in Tomato-Based Gravy) makes for a perfect side dish in a traditional Bengali meal. It pairs wonderfully with rice, luchi, garlic naan, or even cholar dal. For a complete Bengali feast, consider serving it alongside Fish Sukka or other flavorful sides.
Pro Tips:
-
Baking the Koftas:
Baking the koftas instead of deep frying them not only makes the dish lighter but also retains the soft texture of the bottle gourd, without losing its flavor. Be sure not to over-bake them, as they should remain tender on the inside. -
Gravy Consistency:
The gravy thickens slightly as the koftas soak it in, so feel free to adjust the consistency by adding more water during cooking. -
Customize the Spice Level:
Feel free to adjust the amount of green chili and spices according to your taste preference. -
Storing Leftovers:
This curry tastes even better the next day when the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Enjoy the heartwarming flavors of Lau Er Kofta Curry as part of your next meal!
