Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings In Tomato Based Gravy)
A vegetarian Bengali Recipes recipe with bottle gourd (lauki) - grated, ginger garlic paste, panch phoran masala. Ready in 55 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
27 steps- 1
To begin making Lau Er Kofta Curry Recipe, grate the bottle gourd first
bottle gourd (lauki) - grated(1) - 2
With your palms, squeeze out the water as much as you can
- 3
Reserve the juice which can be used in the gravy
- 4
Microwave the grated bottle gourd on high for 3 minutes
bottle gourd (lauki) - grated(1) - 5
Allow it to cool and squeeze again if required
- 6
To the grated bottle gourd add ginger paste, garlic paste, chilies, salt, garam masala and gram flour
bottle gourd (lauki) - grated(1)ginger garlic paste(1 teaspoon)panch phoran masala(1/2 teaspoon)gram flour (besan) - (adjust as needed)(1/3 cup)salt - to tasteinch ginger - peeled(1)cloves garlic(5)salt - to taste - 7
Mix everything well to form koftas
- 8
Gram flour is used for binding so add it little by little and just enough to form the koftas
gram flour (besan) - (adjust as needed)(1/3 cup) - 9
Meanwhile preheat the oven at 200 degrees for a few minutes
- 10
Grease a baking dish, place the koftas on the dish
- 11
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
- 12
Meanwhile in a mixer grinder, grind the tomatoes along with ginger, garlic and green chillies
ginger garlic paste(1 teaspoon)green chilli - finely chopped(1)tomato - chopped(2)inch ginger - peeled(1)cloves garlic(5)green chilli(2) - 13
For making the gravy, in a kadai (preferably non-stick), heat a little oil and temper with shahi jeera
- 14
Once they sizzle, add bay leaf and saute for a few seconds
bay leaf (tej patta)(1) - 15
Add the chopped onions
green chilli - finely chopped(1)onion - chopped(1)tomato - chopped(2) - 16
Saute well till they turn translucent
- 17
When the onions turns translucent, add the pureed mix of tomatoes, cumin powder, coriander powder, salt and sugar
salt - to tasteonion - chopped(1)tomato - chopped(2)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera) -(1/2 teaspoon)coriander powder (dhania)(1 tablespoon)sugar - a pinchsalt - to tastecoriander (dhania) leaves - a few sprigs - 18
Stir well to combine everything
- 19
Saute the masalas till it comes together from the sides of the pan
panch phoran masala(1/2 teaspoon) - 20
Then add required amount of water to form a gravy
- 21
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
- 22
Let the gravy simmer for 4-5 minutes on a low heat, check the seasoning and adjust salt & spices if required
salt - to tastesalt - to taste - 23
Add the koftas and let the gravy simmer for another 2-3 minutes
- 24
Finish it by adding the garam masala and chopped coriander leaves
panch phoran masala(1/2 teaspoon)green chilli - finely chopped(1)onion - chopped(1)tomato - chopped(2)coriander powder (dhania)(1 tablespoon)coriander (dhania) leaves - a few sprigs - 25
Turn off the flame and keep it covered for the flavors to combine before serving
- 26
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
ginger garlic paste(1 teaspoon)tomato - chopped(2)cloves garlic(5) - 27
You can serve Fish Sukka Recipe on the sides as well, for a meal treat to your family
Rate this recipe
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Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings In Tomato Based Gravy)
A vegetarian Bengali Recipes recipe with bottle gourd (lauki) - grated, ginger garlic paste, panch phoran masala. Ready in 55 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
27 steps- 1
To begin making Lau Er Kofta Curry Recipe, grate the bottle gourd first
bottle gourd (lauki) - grated(1) - 2
With your palms, squeeze out the water as much as you can
- 3
Reserve the juice which can be used in the gravy
- 4
Microwave the grated bottle gourd on high for 3 minutes
bottle gourd (lauki) - grated(1) - 5
Allow it to cool and squeeze again if required
- 6
To the grated bottle gourd add ginger paste, garlic paste, chilies, salt, garam masala and gram flour
bottle gourd (lauki) - grated(1)ginger garlic paste(1 teaspoon)panch phoran masala(1/2 teaspoon)gram flour (besan) - (adjust as needed)(1/3 cup)salt - to tasteinch ginger - peeled(1)cloves garlic(5)salt - to taste - 7
Mix everything well to form koftas
- 8
Gram flour is used for binding so add it little by little and just enough to form the koftas
gram flour (besan) - (adjust as needed)(1/3 cup) - 9
Meanwhile preheat the oven at 200 degrees for a few minutes
- 10
Grease a baking dish, place the koftas on the dish
- 11
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
- 12
Meanwhile in a mixer grinder, grind the tomatoes along with ginger, garlic and green chillies
ginger garlic paste(1 teaspoon)green chilli - finely chopped(1)tomato - chopped(2)inch ginger - peeled(1)cloves garlic(5)green chilli(2) - 13
For making the gravy, in a kadai (preferably non-stick), heat a little oil and temper with shahi jeera
- 14
Once they sizzle, add bay leaf and saute for a few seconds
bay leaf (tej patta)(1) - 15
Add the chopped onions
green chilli - finely chopped(1)onion - chopped(1)tomato - chopped(2) - 16
Saute well till they turn translucent
- 17
When the onions turns translucent, add the pureed mix of tomatoes, cumin powder, coriander powder, salt and sugar
salt - to tasteonion - chopped(1)tomato - chopped(2)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera) -(1/2 teaspoon)coriander powder (dhania)(1 tablespoon)sugar - a pinchsalt - to tastecoriander (dhania) leaves - a few sprigs - 18
Stir well to combine everything
- 19
Saute the masalas till it comes together from the sides of the pan
panch phoran masala(1/2 teaspoon) - 20
Then add required amount of water to form a gravy
- 21
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
- 22
Let the gravy simmer for 4-5 minutes on a low heat, check the seasoning and adjust salt & spices if required
salt - to tastesalt - to taste - 23
Add the koftas and let the gravy simmer for another 2-3 minutes
- 24
Finish it by adding the garam masala and chopped coriander leaves
panch phoran masala(1/2 teaspoon)green chilli - finely chopped(1)onion - chopped(1)tomato - chopped(2)coriander powder (dhania)(1 tablespoon)coriander (dhania) leaves - a few sprigs - 25
Turn off the flame and keep it covered for the flavors to combine before serving
- 26
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
ginger garlic paste(1 teaspoon)tomato - chopped(2)cloves garlic(5) - 27
You can serve Fish Sukka Recipe on the sides as well, for a meal treat to your family
Rate this recipe
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