Spicy Maharashtrian Style Dudhi Bhopla Kofta Curry

This is a Recipe for making at home spicy Typical Maharashtrian Style Bottle Gourd Kofta Curry with crispy deep-fried Koftas in a freshy prepared spicy Masala Gravy. This is a tasty and delicious main course Gravy also called as the Lauki or Dudhi Bhopla Kofta Curry.

The Marathi language version of this Kofta Curry recipe and preparation method can be seen here – Bottle Gourd Kofta Curry

Preparation Time: 45 Minutes
Serves: 4 Persons

Ingredients
For the Kofta
¼ Kg Bottle Gourd
1 Cup Besan (Gram Flour)
1 Teaspoon Red Chili Powder
½ Teaspoon Turmeric Powder
2 Teaspoon Cumin-Coriander Seeds Powder
Salt as per taste
1 Teaspoon Garam Masala
Oil for frying the Kofta

For the Curry
For the Masala (grind)
2 Big size Onion (cut in medium size pieces)
8 Garlic Petals
1” Ginger piece
1 Tablespoon Poppy Seed
2 Tablespoon Dry Coconut
1 Tablespoon Oil

For the Masala (Dry)
2 Teaspoon Red Chili Powder
2 Teaspoon Garam Masala
½ Teaspoon Turmeric Powder
2 Tablespoon Yogurt (Curd/Dahi)
1 Medium size Tomato (chopped)
Salt as per taste

For the Tadka
1 Tablespoon Oil
1 Teaspoon Cumin Seeds
¼ Teaspoon Asafoetida
Coriander Leaves for Garnishing

Deep Fried Lauki Kofta

Deep Fried Dudhi Bhopla Kofta

Preparation
For the Kofta
Wash and peal the Bottle Gourd and shred it. Add the Besan, Red Chili Powder, Turmeric Powder, Cumin-Coriander Seeds Powder, Salt as per taste and mix it well. Prepare medium size balls from the mixture and then flatten them.
Heat the oil in a Kadai and deep-fry the Koftas until they become light brown. After frying them, keep them aside.

Bottle Gourd Kofta Curry

Dudhi Bhopla Kofta Curry

For the Gravy Masala/Curry
Chop the Onion, Tomato Coriander Leaves. Shred the dry Coconut.
Heat the Oil in a Kadai add the Onion, Ginger-Garlic Paste and saute for 2 minutes on a slow flame. Then add the Poppy Seeds, dry Coconut and saute for 2-3 minutes on a slow flame. Remove from the flame and grind it to a paste in a grinder.

Heat the Oil in a Kadai and add the Cumin Seeds, Asafoetida, grounded Masala and saute for 5-7 minutes on a slow flame.
Then add the chopped Tomato and saute for 2-3 minutes and then add the Red Chili Powder, Turmeric Powder, Garam Masala, Curd and saute for 2-3 minutes.
Then add a cup of Water and the fried Koftas and cook for 2-3 minutes on a medium flame.
Serve hot with Chapatti or Parathas.
While serving garnish the Kofta Curry with Coriander Leaves.

About Sujata Nerurkar (1968 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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