Doodhi Kofta

This is a dish that I learnt from DH and tried for the first time. It is an amazingly tasty dish – even people who don’t like doodhi/lauki will love it. If one is not told that the koftas are of doodhi, we won’t even know.


The dish has koftas of doodhi/lauki (bottle gourd) in tomato-onion based gravy.




For koftas:

Doodhi/Lauki (bottle gourd): 1 small

Chickpea flour (Besan): 3 tablespoons

Red chilly powder: 1 teaspoon

Turmeric powder: ¼ teaspoon

Dhania powder: a pinch

Salt to taste

Oil for deep frying

For the gravy:

Onions: 3 large ones

Tomatoes: 4-5 medium ones

Green chillies: 4

Ginger: 1-inch piece

Cumin seeds: 1 teaspoon

Turmeric powder: ½ teaspoon

Red chilly powder: 1 teaspoon

Coriander powder: 1 teaspoon

Garam Masala: ½ teaspoon

Mustard seeds: 2 teaspoons

Cooking oil: 2 tablespoons

Bay leaves (Tej patta): 2

Brown/Black Cardamom (Badi Elaichi): 1

Cinnamon (Dalchini): 1 stick

Salt to taste

Sugar: 2 teaspoons (optional)

Yoghurt/Curd (I used the low fat desi dahi): ¼ cup

Coriander (Cilantro) leaves: to garnish


The green chillies and red chillies may be varied as per the heat level you want.



  1. Wash and peel the doodhi. If the seeds are large, you can cut the doodhi in half and remove the seeds as well.
  2. Grate the doodhi with a hand-grater. The food processor attachment does not work well for this and may result in a mushy pulp.
  3. Add the chickpea flour (besan), dry spice powders, and salt to taste and make a mixture. The mixture should be of thick dropping consistency – similar to a bhajiya batter.
  4. You may squeeze out excess water from the doodhi before adding the besan etc, this way the koftas will use less besan and be crispy.
  5. Heat oil in a frying pan. I use a small frying pan and have about 2 inches of oil. Once the oil is well-heated, turn the heat to medium.
  6. Drop teaspoonfuls of the doodhi-besan mixture to the oil and fry till golden brown on medium heat.
  7. When golden brown on both sides, remove from the oil and drain on tissue paper to remove excess oil.
  8. You can enjoy these bhajiyas garma-garam with any chutney or sauce 🙂
  9. In the meanwhile, roughly chop the tomatoes, onion, ginger, and green chillies.
  10. Grind these veggies and cumin seeds into a fine paste. You may add a little water while grinding, if required.
  11. In a large heavy-bottomed vessel, add the oil for the gravy and heat. Add the mustard seeds. When they start popping, add the bay leaves, black cardamom, and cinnamon. Stir for a minute so they release their flavors.
  12. Add the ground paste, turmeric powder, red chilly powder, and coriander powder and mix well.
  13. Cook on low heat. Fry well till oil leaves the sides and the paste is well cooked. Stir at regular intervals to ensure that the paste doesn’t stick to the vessel. – This will take about half an hour.
  14. Now, add the garam masala powder, salt, and sugar. Mix well. For people who don’t like the sweet tinge to the gravy, you may skip the sugar.

    Tip: At this stage, the paste is a thick lump. I usually make a double-batch or more of this paste and freeze the extra portions at this reduced stage in separate containers. This can be used with any tomato-onion gravy vegetable within short notice or when we have guests over 🙂 – It makes it easier to put together an elaborate dish together in such cases.

  15. Pour about 2 cups of water to make a thick gravy consistency.
  16. Allow to cook for a couple of minutes. Check the consistency and add a little more water, if required.
  17. Gently add the koftas into the gravy without breaking them.
  18. Allow to cook on low heat for about 2-3 minutes so that the flavors of the gravy enter the koftas.
  19. In the meanwhile, beat the curd/yoghurt so that it is a smooth paste.
  20. Turn off the heat for the kofta gravy.
  21. Finally, you can add the curd over the dish like a garnish in swirls. Also, garnish with chopped coriander leaves.
  22. When mixing the curd into the gravy, the red and white colors need not blend in completely – there can be swirls of some red, white, and portions of the mixed gravy! Enjoy with chapattis or rice 🙂

10 Responses to “Doodhi Kofta”

  1. Lovely recipe. they look delicious.

    From skribles: Thanks Uma

  2. You have a Surprise in my blog.

    From skribles: Thanks for the award dear 🙂

  3. wow skribles, kofta looks delicious

    From skribles: Thanks Trupti 🙂

  4. Lovely recipe…. Love the doodhi kofta…:)

    From skribles: Thanks shubha.

  5. Great Pictures!

    From skribles: Thanks

  6. Wow!! Nice pics and step by step instruction. Soooo good…

    From skribles: Thanks for the nice words Nithu 🙂

  7. Lovely and delicious …..Love the doodhi kofta……

    From skribles: Thanks Sireesha

  8. thanks

  9. […] leave a comment » The first time I had Doodhi Kofta in Potluck restaurant. This was newly opened near our office and we used to go there every other day. The best part about this restaurant was its serving portions. You order a curry and it would be sufficient enough for one person. You don’t have to bother about sharing it with someone or end up wasting it. 3-4 phulkas, one curry, a drink to wash it down, an optional dessert and your lunch is done – sasta aur tikaavu, I mean wholesome and economical. I became a fan of doodhi kofta the moment I tasted it. It didn’t taste like doodhi at all and I found the concept very innovative – vegetable dumplings in gravy that goes well with both roti and rice. When Nupur announced the second blog bites event, I knew I had to make doodhi kofta. I used a lot of recipes as reference, but my recipe is mainly based on Skribles’ recipe. […]

  10. Hey …….. You are really a nice person who has put in so effort by adding these pics & recepi to make people understand
    Thanks A lot …. 😀

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