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Doodhi Kofta Curry Recipe

by Sonia on April 19, 2009

Post image for Doodhi Kofta Curry Recipe

If you like Malai Kofta then you would love this Doodhi/Lauki/Bottleguard Kofta in spicy gravy. I tried this doodhi kofta long time ago…but this time I have captured some snaps when I made it last week. I love doodhi in any form and grew up eating doodhi as a plain and simple curry, grated doodhi in Thepala, Handavo and many more Gujarati recipes but didn’t try doodhi in kofta filling. Here is my version and this time I added Milk powder in kofta filling. This recipe is a long process but the end result will be more than worth! We both relished on it and enjoyed it till next day. :) Hope you would like it.

Doodhi Kofta Recipe:

For Kofta:

1 cup shredded Bottle gourd/ doodhi
3 tbsp Milk powder
2 medium Potatoes – peeled, cooked and mashed well
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1 tsp Kitchen King Masala Powder OR Garam masala powder
2 tbsp Bread crumbs + some more for coating Kofta
Salt to taste
Oil for shallow frying

For Gravy:

2 tbsp butterLow fat Margarine + 1 tbsp oil
2 medium Onions – cut into large chunks
3 Tomatoes – blanched and cut into small chunks.
2 tbsp Cashew or Almond Paste
2-3 Kashmiri or any dry red chillies – Soak in warm water for 30 mins
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Turmeric powder
2 tsp Red Chili powder
1 tsp Coriander powder
1 tsp Kitchen King Powder
1 tsp Paprika powder
1 tsp Kasuri Methi
1 tsp Brown sugar
2 tbsp Fresh cream
Salt to taste

To dry roast:

1 tsp Coriander seeds
2 Cloves
1″ Cinnamon stick

How did I make:

1. First grate the bottle gourd/doodhi and let it sit about 15 minutes and squeeze out maximum water from grated doodhi. I used a Cheese cloth to squeeze out all the water. Don’t throw this water. You can use for binding the Roti dough.

2. Mix grated doodhi, mashed potatoes, salt and all the other ingredients except oil. Make a Kofta balls as per your choice coating with bread crumbs.

3. Actually I wanted to fry my koftas in Kuzhi Paniyaram Pan, since I don’t have it so I did use my small iron tadka pan sprinkling 1-2 tsp for each Kofta. Because I didn’t want to deep fry the koftas. After frying keep them on kitchen tissue paper to absorb any excess oil from Kofta. Keep them aside.

4. Dry roast coriander seeds, cloves and cinnamon stick in kadai and let it cool and grind into fine powder using Coffee grinder. Keep it aside until needed.

5. Heat 1 tbsp oil in a Kadai and add onions, garlic and ginger. Sauté it till onion become pinkish. Add into blanched tomatoes pieces and sauté until tomatoes become tender. Switch off the flame and let it cool at room temperature.

6. In blender add the grounded powder, almond/cashew paste, dry red chillies and onion-tomato mixture. Grind into smooth fine paste.

7. Heat 2 tbsp low fat Margarine and add the above prepared Gravy paste and sauté it for a while. About 2-3 mins. Add into red chilli powder, turmeric powder, coriander powder, kitchen king powder, salt and mix it well and fry till the oil separates. Finally add the kasuri methi and brown sugar. Reduce the flame and cook it until all the spices blended well – about 5-6 mins. Add into fresh cream.

8. Just before serving float the fried koftas and garnish with cilantro. Drizzle some extra cream if you want. Enjoy with naan or roti.

We had enjoyed it with roti and fried jeera rice!

My Note:

  • When I prepare this yummy kofta next time, I will cook the grated doodhi about 2-3 mins in microwave.

  • the gravy looks & sounds like heaven:-D..i ahve never made koftas with dudhi, but have heard about it soo much.. i think it’s about time i do it..

    • Sonu

      Go..go…Soma! it’s really delicious and mouth watering. :)

  • coolmahims5

    wow… look at that.. looks soooo good sonu. lovely pic. thanks for dropping by my blog.

    i am logged in thru my wordpress account.. but my blog remains the same: spicesetc.blogspot.com.

    • Sonu

      Thank you Mahimaa for dropping by my place. :)

  • Awesome recipe and a lovely start to you blog :) I love the name too, seven spice!

    • Sonu

      Welcome Nags! Thank you for visiting my blog. :)

  • Viji

    Lovely write up Sona. It will convince anyone to try. Tks for sharing the email. Viji

    • Sonu

      Thank you Viji Di. :)

  • My mom used doodhi in kofta’s too, makes them soft and moist. Your kofta curry looks super delicious Sonu. The kuzhipaniyaram pan is such a good excuse to start trying out fried stuff, and tyour tadka pan idea sounds just as good. Where is that Thai recipe now ?

    • Sonu

      Thanks Priya. Yeah…muje yaad hai…and believe me, last night I was thinking which recipe should I send to you? Dnt wrry…30 April pahele aapko meri entry mil jayegi. :)

  • One word – DE-LI-CIO-SO!!!

    • Sonu

      Thank you Priya. :)

  • wow.. nice recipe.. looks perfect & yummy.. nice click..

    • Sonu

      Welcome Sripriya. Thanks for your comment. :)

  • wow good presentation, First time here. Nice blog i will keep visiting.

    • Sonu

      Welcome Pavithra! Thank you. Keep visiting. :)

  • Hi, interesting post. I have been thinking about this topic,so thanks for writing. I will definitely be subscribing to your posts.

    • Sonu

      Welcome and thanks Joan. :)

  • Tejashree

    Hi , I really liked your blog .. Like you I also love cooking .. I liked your idea of using a panipat am pan for shallow frying the koftas .. Definitely I will try this recipe .thank you ..

    • Sonia

      Hi Tejashree, many thanks for your kind words dear. Hope it will come out well for you. It’s been ages I have made it. Good luck! :)

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