Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings in Tomato-Based Gravy)
Lau Er Kofta Curry is a traditional Bengali dish featuring bottle gourd (lauki) dumplings, also known as koftas, cooked in a rich and flavorful tomato-based gravy. This delightful vegetarian recipe is an excellent side dish that pairs wonderfully with rice, luchi, or naan. It is a beautiful blend of aromatic spices, succulent dumplings, and a rich, tangy gravy that will warm your heart and satisfy your taste buds. The dish is easy to make, and with its unique flavor profile, it’s sure to impress your family and friends!
Ingredients
For the Koftas:
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) | 1, grated |
| Ginger garlic paste | 1 tsp |
| Panch Phoran masala | 1/2 tsp |
| Green chilli | 1, finely chopped |
| Gram flour (besan) | 1/3 cup (adjust as needed) |
| Salt | To taste |
| Ajwain (carom seeds) | 1 tsp |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Bay leaf (tej patta) | 1 |
| Onion | 1, chopped |
| Tomato | 2, chopped |
| Ginger | 1 inch, peeled |
| Garlic | 5 cloves |
| Green chillies | 2 |
| Turmeric powder (haldi) | 1/4 tsp |
| Cumin powder (jeera) | 1/2 tsp |
| Coriander powder (dhania) | 1 tbsp |
| Sugar | A pinch |
| Sunflower oil | For cooking |
| Coriander leaves (dhania) | A few sprigs for garnish |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180-220 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Fat | 8g |
| Sodium | 600mg |
Preparation Time:
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
Step 1: Preparing the Koftas
- Grate the Bottle Gourd: Start by grating the bottle gourd (lauki). Use a fine grater to get a smooth texture. After grating, use your palms to squeeze out as much water as you can from the bottle gourd. Reserve the juice, as it can be used in the gravy later.
- Microwave the Grated Lauki: Place the grated bottle gourd in a microwave-safe bowl and microwave on high for 3 minutes. Once done, allow it to cool, and squeeze out any excess moisture if necessary.
- Make the Kofta Mixture: To the grated and cooled bottle gourd, add the ginger-garlic paste, chopped green chili, salt, panch phoran masala, ajwain (carom seeds), and gram flour. Mix everything well until a dough-like consistency forms. The gram flour helps bind the mixture, so add it little by little, ensuring you have just enough to form the koftas.
- Shape the Koftas: Shape the mixture into small balls or oval-shaped dumplings (koftas), ensuring they are compact and smooth.
- Preheat the Oven: While shaping the koftas, preheat your oven to 200°C (392°F).
- Bake the Koftas: Grease a baking dish and place the koftas on it. Drizzle a little oil over them or brush them with oil for a crispier texture. Bake in the preheated oven for 15 minutes, and then grill for an additional 10 minutes until they turn golden brown and crisp.
Step 2: Preparing the Gravy
- Grind the Tomato Paste: In a mixer or blender, grind the chopped tomatoes, ginger, garlic, and green chilies into a smooth paste. Set aside.
- Temper the Spices: In a kadai or large non-stick pan, heat a little sunflower oil. Once the oil is hot, add the bay leaf and a pinch of shahi jeera (caraway seeds). Let them sizzle and release their aroma.
- Saute the Onions: Add the chopped onions and sauté them until they turn translucent and soft. This should take about 5-7 minutes.
- Add Tomato Puree and Spices: Add the prepared tomato paste to the sautéed onions. Stir in the turmeric powder, cumin powder, coriander powder, salt, and a pinch of sugar. Mix everything well and cook until the oil starts to separate from the masala.
- Simmer the Gravy: Add enough water to form a gravy. Keep the gravy slightly runny, as the koftas will absorb some of the liquid. Let it simmer on low heat for about 4-5 minutes, allowing the flavors to meld together.
- Check the Seasoning: Taste the gravy and adjust the seasoning, adding more salt, spices, or sugar if necessary. The gravy should have a balanced flavor—slightly tangy, spicy, and savory.
- Add the Koftas: Gently add the baked koftas into the simmering gravy. Let the koftas cook in the gravy for 2-3 more minutes. This allows them to soak up the flavors of the sauce without becoming soggy.
- Finish with Garam Masala and Coriander: Add garam masala and freshly chopped coriander leaves to the gravy, stirring gently to incorporate the flavors. Turn off the flame and let the curry sit, covered, for a few minutes to allow the flavors to meld together.
Step 3: Serving
Serve your Lau Er Kofta Curry (Bengali Style Doodhi Dumplings in Tomato-Based Gravy) hot as a side dish with steamed rice, luchi, or naan. You can also serve it alongside Cholar Dal (Bengali-style chickpea curry) or Fish Sukka for a hearty, flavorful Bengali meal.
Tips:
- Texture of Koftas: The key to perfectly soft koftas is to ensure the bottle gourd is squeezed well to remove excess water. If the mixture feels too loose, add a little more gram flour.
- Gravy Consistency: If the gravy thickens too much after adding the koftas, add a little water or reserved bottle gourd juice to adjust the consistency.
- Spice Level: Adjust the number of green chilies in both the kofta mixture and the gravy to suit your spice preference.
This Bengali-style Lau Er Kofta Curry is not just a dish, but a celebration of flavors and textures. The softness of the dumplings combined with the aromatic and flavorful gravy makes it a perfect dish for family gatherings, special occasions, or a comforting meal.
