Thanksgiving Dudhi Kofta Curry (Indian Squash Dumplings)


Dudhi Kofta Curry (Indian Squash Dumplings) Ingredients: - 1 medium dudhi (bottle gourd), grated - 2 cups besan (gram flour) - ½ cup water or as required - Salt to taste - Oil for deep frying For the curry: - 1 large onion, finely chopped - 3 tomatoes, pureed - 1 tsp cumin seeds - 1 inch ginger, minced - 4 cloves garlic, minced - 1 green chilli, finely chopped - 1 tbsp coriander powder - 1 tsp red chili powder - 1/2 tsp turmeric powder - 1/2 tsp garam masala - 1/4 cup fresh coriander leaves, chopped - Salt to taste - Water as needed


  1. To make the koftas, combine the grated dudhi with gram flour in a bowl. Add salt and enough water to form a dough that is not too stiff nor too soft. Let it sit for about 10 minutes so that the dudhi releases some of its moisture.
  2. Heat oil in a pan over medium heat. Shape the mixture into small round balls and carefully drop them one by one into the hot oil. Fry until golden brown, turning occasionally to ensure even cooking. Remove from the oil and drain on paper towels.
  3. For the curry, heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds before adding the onions. Cook until they turn translucent.
  4. Next, add the ginger, garlic, and green chilies. Stir fry this mixture for another couple of minutes.
  5. Now introduce your tomato puree along with all spice powders except Garam Masala. Mix everything well and cook down till the raw smell goes off which may take around 7-8 mins.
  6. Once done, pour in sufficient amount of water (enough to submerge your kofta) and bring the gravy to boil. Then reduce the flame to simmering point.
  7. Carefully lower your prepared koftas into the sauce, cover the pan and let it simmer for about 10-12 minutes or until the koftas are cooked through.
  8. Finally, stir in chopped coriander leaves and garam masala just before serving. Enjoy Dudhi Kofta Curry hot with roti, naan, or rice!