Ghiya ke Kofte brings humble bottle gourd to life in the most tasty way. This North Indian dish transforms simple ingredients into something special. The koftas (dumplings) are crispy outside and soft inside, while the gravy is creamy and full of flavor. I learned this recipe from my mom, and it’s been a family favorite for years.
About the Recipe
This recipe takes bottle gourd from basic to brilliant. The koftas are made by mixing grated bottle gourd with chickpea flour and spices, then frying them until golden. The gravy combines onions, tomatoes, and yogurt with warming spices. It’s perfect for both everyday meals and special occasions.
Why You’ll Love This Recipe
– The koftas are crispy outside but melt in your mouth
– The gravy is rich without being heavy
– It’s a great way to get kids to eat vegetables
– You can make the koftas ahead of time
– It works great for both lunch and dinner
– Perfect for serving guests
Ghiya ke Kofte
Cooking Tips
– Squeeze out extra water from grated bottle gourd before mixing
– Don’t overcrowd the pan when frying koftas
– Keep the heat medium-low when adding yogurt to prevent curdling
– Add koftas to gravy just before serving to keep them crispy
– Make sure the oil is hot enough before frying
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour
Serve hot with naan bread or rice. Store gravy and koftas separately in the fridge for up to 2 days. Reheat gravy gently and add koftas just before serving.
Similar Recipes
- Malai Kofta
- Lauki Chana Dal
- Bottle Gourd Curry
Nutrient Benefits
Bottle gourd is low in calories and high in fiber. It’s good for digestion and helps keep you hydrated. The yogurt adds protein and calcium, while the spices aid digestion. Besan (chickpea flour) adds protein and makes the dish more filling.
Ghiya ke Kofte
Ingredients
- 2 tbsp Coriander Leaves (chopped)
For the Kofta:
- 1 kg Marrow, squash
- 2 tbsp Besan - 2 tblsp
- 1 inch Ginger (finely chopped)
- 3 Green Chillies (finely chopped)
- 2 tbsp Fresh Coriander (chopped)
- 1 1/4 cups Ghee (for frying)
For the Gravy:
- 1 inch Ginger
- 10 Garlic Cloves
- 1 tbsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 4 tbsp Ghee
- 3 Onions (grated)
- 4 Tomatoes (skinned and chopped)
- 1 1/2 tsp Salt
- 1 cup Curd (whipped)
Instructions
- Peel the marrow and grate.
- Mix in besan flour, ginger, coriander and chillies.
- Make small walnut sized balls.
- Heat ghee in a deep frying pan and fry koftas till golden.
- Keep aside.
- For the gravy, grind together ginger, garlic, coriander and cumin.
- Keep aside.
- Heat 4 tblsp of ghee in a pan and fry the grated onions till golden.
- Add the ground masala paste.
- Cook and stir for 5 minutes, adding 2 tsp of water from time to time.
- Add tomatoes and cook for a further 5 to 7 minutes till mixture is paste-like and ghee separates.
- Add salt and curd.
- Add 300 ml o fwater and simmer for 15 minutes.
- Just before serving, add koftas to gravy and simmer on low heat for 10 minutes.
- Garnish with coriander leaves.
- Serve
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Frequently Asked Questions
Can I bake the koftas instead of frying?
Yes, but they won’t be as crispy. Brush with oil and bake at 180°C (350°F) for 20-25 minutes, turning halfway through.
What if my koftas break while frying?
This usually happens if the mixture is too wet. Add more besan (chickpea flour) and mix well before shaping and frying.
Can I make this ahead for a party?
Make the gravy and koftas separately. Reheat gravy and add koftas just before serving to maintain their texture.
