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lauki kofta, how to make lauki kofta recipe | lauki kofta curry recipe

by dassana amit updated December 22, 2013

lauki kofta: lauki kofta curry, ghia kofta curry

lauki kofta recipe – first time i heard about and also had lauki kofta at my in-law’s home. i had never heard nor knew that a curry is made from bottle gourd koftas. i knew of malai kofta, cabbage kofta, paneer kofta, aloo kofta but not of this one.

lauki/ghia also known as bottle gourd or opo squash is used to make the fried dumplings and then added to a tangy tomato based gravy. the whole curry is mildy spiced and has a good flavor and slight tang due to tomatoes. the koftas along with the curry taste really yummy.

my first impression on having the curry was – the koftas were yum… they just melted in the mouth. but the curry base tasted to me somewhat like tomato rasam… not exaggerating. this is what i genuinely felt when i had the lauki kofta curry the first time. it was like koftas in tomato rasam. nevertheless i enjoyed having it since i am a rasam fan.

since mil does not add anything to the curry paste made primarily of tomatoes and some onions, ginger, garlic etc… and the tempering of cumin in this tomato based curry was one of the reasons the curry tasted much like tomato rasam.

lauki kofta

so i improvised upon her recipe and to make the gravy more smooth and creamy, i started adding cashews. cashews not only enhance the taste, but even give a smooth rich consistency to the gravy.

this recipe requires you to do some prep work before hand like making the lauki koftas or pakoras. in this recipe i have made koftas. as a result, they don’t absorb much of the gravy. however if you make pakoras/fritters, they do absorb a lot of the curry and swell up and can break also. so its advisable to add them when you serve and not before.

the difference between koftas and pakoras is the consistency of the mixture or batter. the kofta mixture is thicker. whereas the pakora mixture has pouring consistency. you can choose whatever is easier for you to make. pakoras will be much easier to make than shaping and making the koftas.

you can make the kofta or pakoras before hand and refrigerate. then make the curry the next day. the koftas made from this recipe can be added to the gravy safely. they won’t break. these koftas are not porous and hence don’t absorb much of the curry.

lets start step by step lauki kofta curry recipe:

1: rinse, peel and grate the lauki aka bottle gourd aka opo squash. squeeze the grated lauki. however, keep the juice. we will use this juice in the curry.

grate the lauki

2: add the besan/gram flour, spice powders, salt.

3: mix well and form small sized round or oval balls. if you add water to this mixture, then you will get a batter consistency which will help you in making pakoras. if making pakoras, then just drop spoonfuls of the batter to the oil while frying. add less water to make the batter.

4: heat oil in a kadai or frying pan. you can shallow fry or deep fry. gently place the kofta in the hot oil. i first added one just to make sure if it breaks or does not break.

5: fry the koftas in the oil, till they are even golden browned from all sides. the first kofta which i added has already got browned.

fry lauki kofta in oil

6: drain on tissues so that the extra oil is absorbed.

7: make a smooth paste of tomatoes, onions, green chilies, ginger, garlic and cashews.

8: remove the extra oil from the same pan in which you fried the koftas. keep around 1.5 or 2 tbsp oil. heat the oil and fry the cumin first. then add the masala paste. be careful as the paste splutters. if there is too much spluttering, then just cover the pan with a lid not covering the pan fully. allow some steam to escape. the spluterring will stop when the mixture thickens. remove the lid. keep stirring the masala at times.

9: when the mixture has thickened, add the all the dry spice powders – turmeric, red chili powder, coriander powder and garam masala powder.

dry spices for lauki kofta

10: stir and let the masala cook for 3-4 minutes more or till the mixture starts to leave oil.

11: add the strained bottle gourd juice. add water. stir. simmer and cook for 10-12 minutes more. don’t cover the pan with any lid.

12: lastly add salt and stir. if you like a sweet taste in your curries, you can add sugar too. add the fried lauki kofta.

serve the lauki kofta curry with rotis, phulkas, naan or steamed basmati rice. also goes well with jeera rice.

lauki kofta curry

if you are looking for similar recipes then do check cabbage koftaaloo paneer kofta, lauki chana dal curry, lauki coconut curry and malai kofta recipe.

lauki kofta recipe details below:

4.4 from 9 reviews
lauki kofta
 
Prep time
Cook time
Total time
 
lauki kofta: a light tomato based curry dunked with koftas made from bottle gourd.
Author:
Recipe type: main
Cuisine: north indian
Serves: 4 servings
Ingredients
for making the koftas:
  • 2 cups grated lauki or ghia/bottle gourd or opo squash
  • 31/2 to 4 tbsp besan/gram flour
  • ¼ tsp garam masala powder
  • ¼ tsp red chili powder
  • 1 green chili, finely chopped
  • salt as required
  • oil for deep or shallow frying the koftas
for making the masala paste:
  • 2 large tomatoes, roughly chopped
  • 1 medium sized onion, roughly chopped
  • 1 green chili, chopped
  • 1 inch ginger, chopped
  • 4-5 garlic, chopped
  • 2 tbsp broken cashews
rest of the ingredients:
  • 1 tsp cumin
  • ¼ or ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ¼ or ½ tsp punjabi garam masala powder or garam masala powder
  • 1 cup water or as required
  • 1.5 or 2 tbsp oil if using fresh oil
  • salt as required
  • sugar as required and optional
Instructions
  1. rinse and peel the lauki. grate it.
  2. squeeze the grated lauki and collect the juice in a bowl or mug. keep the juice aside.
  3. mix all the ingredients for making the koftas with the grated lauki except oi.
  4. make small round shaped balls or patties and shallow or deep fry in oil till golden brown. drain on paper tissues.
  5. blend all the ingredients mentioned under masala paste with little or no water to a smooth paste. don't add too much water as then the whole mixture splutters while frying.
  6. remove extra oil from the frying pan in which the koftas were fried. keep about 1.5 or 2 tbsp oil.
  7. heat the oil and first fry the cumin. then add the masala paste.
  8. fry for 8-10 mins and then add all the spice powders.
  9. stir and continue to fry the masala paste till it starts leaving oil from the sides.
  10. add the juice and about 1 cup water to the paste. stir and simmer for 10-12 minutes. lastly add the fried lauki kofta.
  11. switch off the fire and let them be in the curry for a few minutes.
  12. garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.


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{ 42 comments… read them below or add one }

garima April 4, 2014 1

Vry nice recipe..thnkx fr sharing..wil try it today in dinner

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dassana amit April 4, 2014 2

welcome garima

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Monika Sharma March 24, 2014 3

Just finished cooking kofta curry and it looks delicious. Thank you so much mam for this wonderful recipe. I am a student and seldom get time for cooking and helping mom in chores and stuff but whenever i can i always cook your recipes:-)
Plus i added some bread crumps to thicken the gravy a little bit.

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dassana amit March 30, 2014 4

thanks monika for sharing this positive feedback. it helps to know that the blog is helpful to people. keep visiting and try more recipes.

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taniakhan March 21, 2014 5

maza aa gya

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Anjali Mary.P March 15, 2014 6

Yummy!!!! I tried it fo the first time! Jus a couple of minutes ago. Thank u ma’am fo yo wonderful recipe.. i am a Kannadiga. My mom jus loved it.

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dassana amit March 15, 2014 7

welcome anjali. glad to know you.

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Ryan February 27, 2014 8

Hi dassana,

The receipe was good. I was able to make curry and it was good. But my pakoras broke into oil. How can I improvise that.

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dassana amit March 3, 2014 9

if the batter is of medium consistency, then the pakoras will break in oil. so if you follow the recipe for koftas as mentioned in this post, they won’t break. but if you make pakoras, they will break. so for pakoras, i suggest to just add them when serving. reheat the gravy before serving and then add the pakoras. if the pakoras are kept in the gravy for a time much before serving than they break.

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Farah January 14, 2014 10

Hey dassana

Made lauki koftas yesterday. Turned out awesome. I was scared it would not hold together n crumble in the curry so had to adjust the besan accordingly. I added saunf (fennel) to the koftas while making the batter… just around one n half tsps. It added a great yet subtle flavour.

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dassana amit January 15, 2014 11

thanks farah. i know saunf tastes very good in pakoras or koftas. even i add them while making pakoras.

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Anitha January 11, 2014 12

Hi Dassana I tried this yesterday and it came out fabulous….. the gravy was thick and smooth…..hit with my family

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dassana amit January 12, 2014 13

thanks anitha for the positive feedback.

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Puja December 28, 2013 14

This is a wonderful guju recipe and I’m super glad to see you post it online! =)

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dassana amit January 5, 2014 15

not sure if its guju recipe. this is how we make the lauki kofta at home in our punjabi home.

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Priya December 12, 2013 16

Amazing recipe ….yummy yummy..I am trying it for a Friday dinner with guests

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archana December 10, 2013 17

I WILL TRY ONCE AS LOOKING AWESOME

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Zoya September 9, 2013 18

This is an amazing recipe, tried it for dinner, didn’t take much time and it was great. For a first time try I received a lot of compliments.

Thanks a lot!!!!

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dassana September 10, 2013 19

thanks zoya

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Bhavna July 22, 2013 20

Grt luv this……thanks for sharing in such a fantastic maner…

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dassana July 22, 2013 21

thanks bhavna

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Anuj July 5, 2013 22

i love india

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Ashwini June 23, 2013 23

Hi Dassana,
This is a winner of a recipe. Made it for dinner today. Had it with chappatis , it tasted really good, especially the koftas..yum…Thank you.

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dassana June 24, 2013 24

thanks ashwini

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Rashida Shaikh June 18, 2013 25

My dad is a big fan of Lauki and Phulka, would love it.
I’m going to try it soon.

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Shruthi June 13, 2013 26

Very tasty, very easy and simple to make and is ready within an hour! Simply loved the taste. This was the first time that I ever had lauki kofta and it turned out delicious. definitely will go into my recipe book and will be made many more times! Good work and thank you for posting it.

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dassana June 14, 2013 27

thanks shruthi

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Sanjay Singh May 1, 2013 28

using powder of roasted chanaa dal instead of besan makes it even better and easier to digest. Other day I made this and forgot to add garam masala(don’t use powdered cumin or corriander in this recipe) even then it tasted great. You can try using small quantity of sugar/honey to compliment the tang of tomatoes.

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dassana May 3, 2013 29

you mean sattu ka atta? without coriander or cumin powder, the curry base also tastes good. yup, some sugar can sure make the curry a bit sweet and balance the tang of the tomatoes.

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Susmitha - Veganosaurus April 23, 2013 30

OMG this looks soooooo delicious! My mouth is watering. *slurp*

I’ve had lauki pakoras in a tomato gravy before but your koftas look so much more neat and pretty. :)

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dassana April 23, 2013 31

try them susmitha. for a more easier way, you can make pakoras instead of the koftas.

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Janani April 22, 2013 32

wow yummy kofta I love it so much best side dish ever.

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Manju @ Manju'sEatingDelights April 20, 2013 33

Lauki is such a verstaile veggie…u can use it to make sweets dishes as well as savory. Lauki halwa (made like gajar ka halwa) is one of my favs….I loved ur pics and recipe.

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dassana April 22, 2013 34

thanks manju.

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Asmita April 20, 2013 35

What a lovely dish! Love your pictures too!
I have never tried this at home but my mom in law makes it often and I love it. You have definitely inspired me to cook this for dinner soon!

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Nami | Just One Cookbook April 18, 2013 36

Such a stunning photography Dassana! Looks really delicious. :)

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shruthi April 18, 2013 37

Simply love the recipe and the pictures…I am definately gonna try to make these for my cousins 16th B’day party brunch.
Thanks for sharing the recipe

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Anamika | madcookingfusions April 17, 2013 38

Looks delicious! The pics are amazing Dassana. Lauki Kofta’s are a regular at my home. I never add cashew paste to the gravy…next time will add cashews for a more thicker and richer flavour.

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shubha April 17, 2013 39

Lovely Dassana.I always wanted to try this dish.

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Pooja April 17, 2013 40

Oh! I love ghiya kofta curry but sadly, DH does’nt. But I think I am going to make this for lunch tomorrow! Want to see how the cashew will make the difference. Thanks! :-)

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meena April 17, 2013 41

wonderful dassana

i love the bowl as it enhances the look of the gravy
lauki or ghia kofta i have on my space too

check out when u get time

these are absolutely yummylicious

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Amrita April 17, 2013 42

lovely blog you and i like these koftas

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