Lauki kofta recipe with step by step photos. Lauki kofta is a light tomato-based delicious gravy dunked with koftas made from bottle gourd (lauki or ghia or dudhi).
First time I heard about and also had lauki ke kofte 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, Aloo kofta, Veg 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 mildly 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.
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 lauki ka kofta 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 gravy 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 beforehand and refrigerate. Then make the gravy 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 gravy.
How to make lauki kofta
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 gravy.
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 lauki 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.
6: drain fried lauki ke kofte on paper tissues so that the extra oil is absorbed.
7: make a smooth paste of tomatoes, onions, green chilies, ginger, garlic and cashews.
Making lauki kofta gravy
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 all the dry spice powders – turmeric, red chili powder, coriander powder and garam masala powder.
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 and simmer lauki kofta gravy 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 lauki ke kofte With rotis, naan or basmati rice. Also goes well with jeera rice.
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for making kofta
- 2 cup grated bottle gourd (lauki, dudhi, ghia or opo squash)
- 3.5 to 4 tablespoon gram flour (besan)
- ¼ teaspoon garam masala powder
- ¼ teaspoon red chili powder
- 1 green chili, finely chopped
- salt as required
- oil for deep or shallow frying the koftas
for making masala paste
- 2 large tomatoes, roughly chopped
- 1 medium size onion, roughly chopped
- 1 green chili, chopped
- 1 inch ginger, chopped
- 4 to 5 garlic cloves, chopped
- 2 tablespoon broken cashewnuts
other ingredients for lauki kofta
- 1 teaspoon cumin seeds
- ¼ or ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon coriander powder (ground coriander)
- ¼ or ½ teaspoon garam masala powder or Punjabi garam masala powder
- 1 cup water or as required
- 1.5 or 2 tablespoon oil - if using fresh oil
- salt as required
- sugar as required (optional)
making lauki kofta
- Rinse and peel the lauki (bottle gourd). Grate it.
- Squeeze the grated lauki and collect the juice in a bowl or mug. Keep the juice aside.
- Mix all the ingredients, except oil, for making the koftas with the grated lauki.
- Make small round shaped balls or patties.
- Heat oil in a kadai or frying pan. Fry the lauki koftas in oil, till they are evenly golden browned from all sides.
- Drain the fried kofta on tissues so that the extra oil is absorbed.
making masala paste
- 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 mixture splutters while frying.
making lauki kofta gravy
- Remove extra oil from the frying pan in which the koftas were fried. Keep about 1.5 or 2 tablespoons oil.
- Heat the oil and fry the cumin seeds first. Then, add the masala paste.
- Fry for 8 to10 minutes and then add all the spice powders.
- Stir and continue to fry the masala paste till it starts leaving oil from the sides.
- Add the lauki juice and about 1 cup water to the paste.
- Stir and simmer for 10 to 12 minutes. Lastly, add the fried koftas.
- Switch off the heat and let the koftas be in the gravy for a few minutes.
- Garnish with coriander leaves and serve Lauki Kofta hot with rotis, naan or jeera rice.
- You can add sugar in your gravy, if you like it sweet.