Bottle Gourd (Doodhi) Kofta Curry

Ingredients for  bottle Gourd Kofta:

1. 2 cups Doodhi/ bottle gourd
2. 1 tsp red Chilli powder
3. 1 tsp dry roasted coriander cumin powder
4. 1/4 tsp Turmeric Powder
5. 1 Green Chilli, finely chopped
6. 1″ ginger grated
7. 1 small onion finely chopped
8. 3tbs gram flour
9. 1 tbs rice flour
10. 1tsp ajwain / carom seeds
11. Oil for deep frying
12. Salt to taste

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For Gravy

1. 2 medium Tomatoes finely chopped
2. 2 Med. onions finely chopped
3. 1/4 tsp asafoetida
4. 1/2 tsp  Cumin Seeds
5. 1 tsp Ginger-Garlic Paste
6. 2 tsp dry roasted Coriander cuminPowder
7. 1tsp Red Chilli Powder
8. 1/2 tsp Garam Masala Powder
9. 1/4 tsp Turmeric Powder
10. 1/4 cup thick Curd yogurt
11. 3/4 cup Water
12.2 tablespoons Oil
13. Salt to taste


First, peel and grate the bottle gourd. Next, squeeze out the water completely and keep that water to make the gravy. (don’t throw this water out!)

In a large bowl, add the Grated squeezed bottle gourd, Gram flour, Rice flour, turmeric, Chilli and Coriander cumin powder, Garam masala, Grated ginger, Chopped green chilli, chopped onion, carom seeds and salt.

Make sure to mix all of your ingredients well. The mixture should have a thick consistency to make round shaped balls. If it is watery then add some extra gram flour  and mix. You don’t want to spend too much time mixing as the bottle gourd will tend to release some water causing the mixture to become soggy which means you will not be able to make kofta balls.

Now divide the mixture into 8-10 portions and make round shaped balls. Heat some oil in a frying pan on medium flame for deep frying. When the oil is hot enough for frying, add a few balls at a time. Stir occasionally and deep-fry until they turn light golden brown. After frying, place them on tissue paper to blot excess oil.



Heat some oil in a saucepan. Add some cumin seeds and asafoetida and then add chopped onions. Stir-fry until it turns light brown in color. Add ginger garlic paste. Sauté for 4-5 mins. Add tomato and all the remaining seasonings (masalas) and stir for 2-3 mins and add yogurt. Add the bottle gourd’s left over water, you can also add extra normal water if required.

Let the gravy cook for 10-15 mins. Now, add fried kofta balls to the gravy and cook for 2-3 mins.


Transfer this to a serving bowl and garnish with some coriander leaves.

Your Kofta curry is now ready to served!



1 Comment

  1. mistimaan
    November 25, 2017 / 6:58 am

    Nice recipe

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