Dudhi Kofta Curry Without Onion, Garlic, or Tomato

A comforting curry doesn't need onion, garlic, or tomatoes to taste full and satisfying. This Dudhi Kofta Curry pairs crisp bottle gourd fritters with a gently spiced yogurt and besan gravy that is creamy, lightly tangy, and perfect with warm roti.

The key is handling the moisture in the dudhi and cooking the yogurt gravy patiently over low heat. With a few small details in place, the koftas stay soft inside without breaking, and the gravy stays smooth.

Why This Dudhi Kofta Curry Belongs on Your Meal Plan

Dudhi, also called lauki or bottle gourd, makes tender koftas with a mild flavor that carries spices well. In this recipe, the koftas are crisp on the outside and soft in the center. Some can even be set aside and served hot as a tea-time snack before the rest go into the curry.

The gravy gets its body from fresh yogurt and gram flour, also called besan. Yogurt adds a gentle tang in place of tomato, while besan gives the sauce its thick, creamy texture. Ginger, green chilies, hing, turmeric, and red chili powder bring enough warmth without making the dish heavy.

This no-onion, no-garlic, no-tomato curry fits naturally into Sawan meals, festival cooking, and any day when you want a simple vegetarian dish with familiar Indian flavors. It is also a useful option for anyone avoiding tomatoes.

Add the koftas only a few minutes before serving. They will absorb less gravy and hold their shape better.

Serve this Lauki Kofta Curry with soft roti, paratha, or steamed rice. The creamy gravy clings well to all three.

Ingredients for Bottle Gourd Kofta Curry

The amount of besan needed for the koftas depends on how much moisture remains in the grated dudhi. Start with the stated amount, then add a little more only if the mixture needs it.

For the Dudhi Koftas

• Finely grated dudhi, lauki, or bottle gourd
• About ½ cup besan, plus more only if needed
• Ginger
• Green chilies
• Whole cumin
• Red chili powder, to taste
• Turmeric
• A small pinch of hing, or asafoetida
• Salt, to taste
• Oil, for frying

For the Yogurt and Besan Gravy

• Fresh yogurt or curd
• About 1 tablespoon besan
• Reserved liquid squeezed from the bottle gourd
• Water, as needed
• Turmeric
• Red chili powder
• Kashmiri red chili powder, optional, for color
• A small pinch of hing
• Oil
• The remaining ginger and green chili mixture
• Salt, to taste

Use fresh yogurt that isn't very sour. Mild yogurt gives the curry a clean, balanced tang.

For a more detailed version of the fritters on their own, see this Dudhi Kofta written recipe. The koftas make a satisfying snack even before they become part of the curry.

Prepare the Dudhi Before Making Koftas

Choose a Firm Bottle Gourd

Start with a good dudhi. Press the vegetable gently with your thumb when buying it. A fresh bottle gourd should feel firm, not soft, spongy, or hollow.

Dudhi, lauki, and bottle gourd are different names for the same vegetable. Choose one that feels firm all over, since a soft one can contain excess moisture and may not grate as cleanly.

Wash, Peel, and Finely Grate It

Wash the bottle gourd well, trim off the back end, and peel it with a vegetable peeler. Next, grate it on the fine side of the grater.

Fine grating matters here. It helps the dudhi cook through quickly and gives the koftas a soft, even texture. Coarse shreds can make the mixture uneven and harder to bind.

Squeeze Out and Save the Liquid

Place the grated dudhi in your hands and squeeze firmly over a bowl. Collect as much liquid as possible, then set that liquid aside for the gravy.

The more water left in the dudhi, the looser the kofta mixture will be.

A wet mixture can fall apart in the oil. The reserved bottle gourd water, however, carries flavor and works well in the yogurt gravy, so there is no need to discard it.

Make a Kofta Mixture That Holds Together

Coarsely grind the ginger and green chilies together. You can finely chop them or make a smooth paste instead, but a coarse mixture gives little bursts of flavor through the koftas and gravy.

Add half of the ginger-chili mixture to the squeezed dudhi. Reserve the rest for the tempering later.

Mix in the whole cumin, red chili powder, turmeric, hing, and salt. Add about ½ cup of besan, then combine the mixture well with your hand.

Do not add all the besan at once. Start with half a cup and add more only when needed.

Every bottle gourd has a different water content. If the grated dudhi is lightly coated and the mixture can be gathered into a small loose mound, it is ready. If it still looks wet and unbound, add a little more besan and mix again.

You can roll the mixture into small balls if you prefer a neater shape. Another easy method is to scoop up a small portion, lightly shape it with your fingers, and slide it directly into the oil. Keep every kofta small, because small koftas cook through more evenly and are less likely to break.

Fry the Dudhi Koftas Until Crisp and Golden

Heat the oil while mixing the kofta batter. The oil should be hot, but it should not be smoking hot. Test it by dropping in a tiny portion of the mixture. When it rises slowly to the surface, the temperature is right.

Add a few koftas at a time, leaving room around each one. Overcrowding cools the oil too quickly, which can make the koftas absorb more oil.

At first, leave the koftas alone over medium heat. Once the bottoms set and the koftas begin to rise slightly, turn them gently. Continue turning them until every side is lightly golden and crisp.

During the final minute, you can raise the heat slightly for richer color. Then lift the koftas out with a slotted spoon and drain them in a strainer or on a paper towel.

The finished koftas should be lightly crisp and golden outside, with a soft center. Set aside the portion you want for the curry, then enjoy a few warm koftas with tea if you like.

Make Koftas in an Appe Pan Instead

An appe pan is a good choice when you do not want to deep-fry. Lightly oil each cavity, fill it with the kofta mixture, cover the pan, and cook over low to medium heat.

Turn the koftas from time to time so they cook on all sides. They will use much less oil than the fried version, although deep-fried koftas develop a crisper exterior.

Cook a Smooth Yogurt and Besan Gravy

Whisk the Yogurt Base Until Lump-Free

Use a bowl to whisk the fresh yogurt. I always make yogurt in an Instant Pot at home, even when it's cold here. If you used the same bowl for the kofta mixture, any small amount of besan left behind can be part of the gravy.

Add about 1 tablespoon of besan, along with turmeric, red chili powder, and hing. Whisk until smooth, then gradually mix in the reserved dudhi water. There should be no visible lumps of yogurt or besan.

Use extra water later if the gravy needs loosening. The goal is a sauce that is lightly thick and easy to spoon over roti or rice.

Temper the Ginger and Green Chili

Leave about 1 tablespoon of oil in the pan after frying the koftas. Add hing, followed by the remaining coarse ginger and green chili mixture. Cook it for 1 to 2 minutes over low heat.

You can add whole cumin at this point if you enjoy its flavor in the gravy. Keeping the tempering simple lets the yogurt and bottle gourd koftas remain the focus.

Keep the Heat Low as the Gravy Cooks

Pour the yogurt and besan mixture into the pan over low heat. Stir continuously while the mixture heats up, especially during the first 3 to 4 minutes.

As the gravy begins to simmer and thicken, add water as needed and stir well. Continue cooking until the gravy comes to a proper boil and the raw smell of besan disappears.

Keep the heat low while cooking yogurt gravy. High heat and early salt can cause the yogurt to split.

Add salt only after the gravy has boiled and thickened slightly. If the yogurt tastes more tangy than you prefer, stir in a small pinch of sugar to soften the sharpness.

Add the Koftas Near the End

Once the gravy is cooked, add the prepared koftas and keep the heat low. Cook them in the sauce for only 4 to 5 minutes, stirring slowly and gently with a spoon.

Avoid vigorous stirring, because soft dudhi koftas can break once they begin absorbing gravy. After cooking, let the curry rest for about 10 minutes before serving.

If you prefer a more crisp texture, wait until the last possible moment to add the koftas. They will still take on some of the creamy yogurt gravy without soaking up too much of it.

Serve Lauki Kofta Curry Hot

Spoon the hot Bottle Gourd Kofta Curry into a serving bowl and pair it with soft roti, paratha, or steamed rice. The lightly tangy gravy and tender koftas work especially well with freshly made roti. Try this Soft Roti Recipe with Tips and Tricks for a fitting side.

The finished dish has a pleasing contrast in every serving. The koftas are lightly golden on the outside and soft at the center, while the yogurt gravy is smooth, mildly spiced, and creamy from besan.

Tomatoes are not needed here. Fresh yogurt brings the tang, and besan gives the sauce the body that tomato-based gravies often get from a longer simmer.

Important Tips for Soft Koftas and Smooth Gravy

1. Choose firm dudhi and avoid any bottle gourd that feels soft or spongy.
2. Grate the dudhi finely so the koftas cook evenly.
3. Squeeze out as much liquid as possible before adding the spices and besan.
4. Save the squeezed dudhi water for the yogurt gravy.
5. Add besan gradually, because every bottle gourd holds a different amount of moisture.
6. Keep the koftas small so their centers cook properly.
7. Fry in batches so the oil temperature does not drop too much.
8. Do not stir the koftas immediately after adding them to the oil.
9. Use fresh, mildly tangy yogurt for the best flavor and texture.
10. Whisk the yogurt and besan thoroughly so the gravy stays smooth.
11. Add the yogurt mixture over low heat.
12. Stir continuously for the first 3 to 4 minutes of cooking the gravy.
13. Avoid boiling the yogurt gravy over high heat.
14. Add salt only after the gravy has boiled well.
15. Add koftas only a few minutes before serving.
16. For crispier koftas, stir them into the gravy immediately before serving.

A Comforting Curry With a Few Smart Steps

This Dudhi Kofta Curry comes together with everyday ingredients, but its texture depends on a few careful choices. Squeeze the dudhi well, fry or cook small koftas until set, and give the yogurt gravy gentle heat and steady stirring.

The result is a creamy Lauki Kofta Curry with soft, tender centers and a clean, balanced flavor, all without onion, garlic, or tomato.

Dudhi Kofta Curry Without Onion, Garlic, or Tomato

Make Dudhi Kofta Curry without onion, garlic, or tomato, with crisp bottle gourd koftas in a creamy, tangy yogurt and besan gravy.

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Course: Main Course

Cuisine: Indian, North Indian

Keyword: Gluten Free, No Onion No Garlic, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 Servings

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Bowls
• Grator
• Knife
• Heavy Bottom Pan/Wok
• Wok/Kadai
• Cooking Spoon

Ingredients

For the Dudhi Koftas

• 1 Big Finely grated dudhi lauki, or bottle gourd
• ½ Cup Besan plus more only if needed
• ½ inch Ginger
• 4 Green chilies or as per taste
• 1 teaspoon Whole cumin
• 1 teaspoon Red chili powder to taste
• 1 teaspoon Turmeric
• ⅛ teaspoon Asafoetida Hing - Skip for Gluten-Free or use Certified Gluten-Free Hing
• Salt to taste
• 2 Cups Oil for frying

For the Yogurt and Besan Gravy

• ½ Cup Fresh yogurt or curd
• 1 tablespoon Gram Flour Besan
• Reserved liquid squeezed from the bottle gourd
• Water as needed
• ½ teaspoon Turmeric
• 1 teaspoon Red chili powder
• ½ teaspoon Kashmiri red chili powder optional, for color
• ⅛ teaspoon Asafoetida Hing - Skip for Gluten-Free or use Certified Gluten-Free Hing
• 2 tablespoon Oil
• The remaining ginger and green chili mixture
• Salt to taste

Instructions

Ginger Green Chili Mixture

• Coarsely ground the green chili and ginger mixture in a mortar and pestle or in a mixer grinder.

For the Dudhi Koftas

• Grate the Dudhi and squeeze out the water.
• Do not discard the water, it can be used for any gravy.
• Heat oil in a wok. The oil should not be too hot, or else you will burn the koftas.
• In the meantime, in a large bowl, add half of the ground ginger and green chili mixture, the remaining spices, ½ Cup gram flour, and mix everything.
• First, start with only ½ cup besan, and then check if the dudhi is not coated properly with the besan; add more only then.
• The batter should not be too watery.
• Once the oil is hot, drop a dollop size of batter in the oil.
• Fry this on medium until golden brown on both sides.
• Remove it in a colander or on clean tissue to remove excess oil.

For the Yogurt and Besan Gravy

• In a big bowl, mix in the Besan, yogurt, turmeric powder, red chili powder, half of the asafotedia, and mix to make a lump-free batter.
• Slowly add the reserved dudhi water and make a lump-free batter.
• Heat the oil in a heavy-bottomed pot or wok.
• Once hot add in the Hing (Asafoetida) and Jeera (Cumin seeds - if using)
• Add half of the green chili and ginger mixture and stir it for a minute.
• Now, on a slow stove, add in the besan and curd mix.
• Let this mixture come to a boil on medium heat, stirring almost every 30 seconds.
• Once it comes to boil, reduce the flame.
• Add water to adjust consistency.
• After it comes to a rolling boil, add salt and the koftas. I am adding only half the koftas here; the remaining half can be eaten as is, or double the quantity of gravy.
• Let this simmer for 4-5 minutes.
• Switch off and let it rest for 5-10 minutes.
• Serve hot with some rotis.

Notes

• 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten-intolerant people can either skip it completely or opt for gluten-free asafoetida (Hing)
• Adjust the consistency as required.
• The kofta does absorb a bit of water, so adjust the consistency as required.
• I am adding only half the koftas here; the remaining half can be eaten as is, or double the quantity of gravy.
• Read above for all the tips and tricks and watch my video

 

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Updates

This post first appeared on my channel on 11th November 2019, today the 11th August 2026, I am updating it with contents and pics, recipe remains the same.

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