I know. You read “Dudhi Kofta Curry” and your brain whispered, No thanks, I’d rather chew cardboard. That was me too. Honestly, for the longest time, I avoided anything with dudhi like it owed me money.
Like—what even is dudhi? It’s just bottled disappointment, right? That pale green veggie your mom made you eat when you were sick or grounded or she just felt like watching you suffer.
Okay but What Is Dudhi Kofta Curry?
Let’s break it down for the uninitiated (and for the skeptics, because I see you).
Dudhi = Bottle gourd.
Kofta = Fried balls of stuff. Like Indian meatballs but almost always vegetarian and way more dramatic.
Curry = The saucy, masala-rich base that gives your meal its whole personality.
The Day I Tried Making It—and Chaos Ensued
I grated the dudhi, mixed it with chickpea flour, spices, a little ginger, and tried to roll the balls. But it was SO WET. I panicked. Added more besan. Still wet. More besan. Now it was doughy and weird. 😩
At this point, I may or may not have whispered to the koftas:
“Please don’t embarrass me.”
And then I deep-fried them.
Let’s just say… version 1 looked like angry hush puppies and tasted like regret.
Dudhi Kofta Curry – Recipe That Works
🌿 For the Koftas:
- 1 medium dudhi, peeled, grated & squeezed
- 3–4 tbsp besan
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp ajwain (carom seeds)
- Salt to taste
- A pinch of baking soda
- Oil for frying
🍅 For the Curry:
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 small onion, chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp kasuri methi
- Salt to taste
- 2–3 tbsp cream or cashew paste (for richness)
The (Not-So-Perfect) Process
- Grate and squeeze the dudhi like it insulted your family. Get that water out.
- Mix all the kofta ingredients into a dough. Make balls.
- Deep-fry on medium heat until golden brown and crispy. Don’t crowd the pan. Koftas need space to live their best lives.
- Set aside and resist snacking on them. (Okay maybe just one.)
- For the curry, heat oil, toss in cumin seeds.
- Add onions and sauté till golden.
- Add ginger-garlic paste and cook till the raw smell ghosts you.
- Stir in tomato puree and all dry spices. Cook till the oil separates and you feel accomplished.
- Add cream/cashew paste and water to thin it out. Simmer till it looks rich and inviting.
- Gently slide in the koftas just before serving so they don’t turn to mush.
Side Tangent: Why Is Dudhi So Unpopular?
Like, who decided it was the “meh” vegetable? I’ll admit, I once called it “the soggy cucumber’s weird cousin” and honestly… I owe it an apology.
But it’s healthy, low-cal, high fiber, and apparently has cooling properties, which means it’s the opposite of my personality.
How to Serve Dudhi Kofta Curry (So It Feels Fancy)
- With hot, puffed-up phulkas or soft jeera rice
- A drizzle of cream or crushed kasuri methi on top for that Instagram flair
- Serve in a slightly chipped bowl for rustic authenticity (just me?)
- Add a side of pickled onions or cucumber raita if you want people to gasp a little
Stuff I Wish Someone Told Me (Before I Ruined 2 Dudhis)
- Do not skip the squeeze. Say it with me.
- If you’re vegan, use cashew paste instead of cream.
- Dudhi actually likes strong spices—don’t be shy.
Final Thought (That’s Not a Life Lesson, Just a Vibe)
I went from calling dudhi a “flavorless tube” to literally craving this curry at 10PM while watching The Bear on Hulu.
And I’m not saying it fixed my life or anything, but like… things feel slightly better when there’s a bowl of warm Dudhi Kofta Curry in front of you. Like you could maybe deal with your emails tomorrow. Or wash that load of laundry that’s been “airing” for three days.
Give it a shot. Or don’t. But if you do, tag me so I can say “I told you so.”
Related read: Check out this post on Lauki Chana Dal if you wanna use the rest of your dudhi and feel superior for meal prepping.
