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199 Comments

  1. Garam masala i would put double, otherwise very yummy recipe…And pictures help a lot. Thank you !5 stars

  2. Absolutely delicious recipe. We use the juice instead of water because it makes the curry most delicious.

    Very easy to follow directions. I have made in the past but the tweaks I made based on your recipe really made it marvelous!!!!

    Thank you.5 stars

  3. Had picked up a long dudhi in a world food store. Had no idea what to do with it until I saw this recipe. Was unsure when making it but absolutely delicious.5 stars

  4. Hey Dassana,

    I have tried so many recipes from your website and every single dish is a winner. It is my go to site for all vegetarian recipes. Thank you for sharing your talent with other cooks.

  5. Hey Dassana, this turned out great! My Lord loves Lauki, this dish pleased him very much. Thank you❤ Also the new look of your blog is awesome!5 stars

  6. Turned out really well. Thanks Dassana. I just look up your recipes knowing the dishes will turn out very tasty.5 stars

  7. I feel that adding only onion, tomatoes and ginger to the gravy tastes better than adding garlic to it as well. I have tried both the recipes, with garlic and without, without garlic in gravy tastes better as per me and my family. If you want a little garlic taste, you can put ginger garlic paste in the koftas batter. And of course cashews provide the richness in the gravy.4 stars

  8. Hi Dassana,
    I made the Lauki kofta of your recipe. Came out well with very good taste.
    I like all your recipes. Used to go always to your recipes site for references .
    Thank you.5 stars

  9. Hi Dassana
    I am a great fan of your recipes.
    I have tried many of them and all of them got me a lot of praises. All thanks to you.
    After my marriage i shifted out of India so i have to cook all alone here. I have never been too much into cooking before & also being away from my mother your recipes helped me a lot. Thanks again.4 stars

    1. that is such a sweet comment from you almas. thank you very much. i am glad that the recipes are working out so good for your. thanks again and welcome. wish you all the best.

  10. Hi Dassana,
    I have laddu besan at home which is a little coarse, can that be used for the kofta instead of regular besan. Also, can the koftas be shallow fried?
    -Meera

  11. Hi Dassana
    If I were to add cream to the gravy, at what stage should I do it? I am thinking of serving it for dinner party. Would the cream curdle as there are tomatoes in the gravy?
    Thanks

    1. bharti, once the gravy is done, then add the cream. that is after adding salt, you can add cream just before you add the koftas. so after adding cream, mix well and switch off the flame. cream won’t curdle.

  12. Hey I am regular follower of your blog and have tried quite a few receipes. I have a question about the blender that you use for making chutneys or pastes for curries. I have used ninja and a few others. Havent seem to get a perfect one esp for curry pastes.5 stars

    1. aarti, i use preethi mixer grinder (blue leaf) for curry pastes as well as making idli batter. very good and i have been using it for a few years now.

  13. hi Amit, how to make porous kofta as ur recipe mentioned it’s not porous and doesn’t absorb the gravy

  14. Hi, I tried your Kofta recipe and it turned amazingly delicious. I had some guest in the house (that was sudden) but they liked Kofta so much and showered compliments and I think you should be sharing the credits. And my Koftas looked much like the ones you have in your pictures. Mouth watering lol..Thanks again xoxo5 stars

  15. Hi tried it today gravy was yummy but the kofta was little,want to know the reason.pls let me know, I have tried other receipes had come out very well.5 stars

    1. jalaja, you mean the kofta was less? you can add some more besan and make a pakora like consistency of the batter. then fry like pakodas. this way you will get more koftas.

  16. Hi – I do not have cream or cashew nuts. Can I still make this recipe without these ingredients?

  17. It took a lot of time for my gravy to become thick and at last when it got thick the oil didn’t started separating. Where did I went wrong ?5 stars

    1. salo, depending on the type of pan used, the flame intensity and pressure, cooking can takes less or more time. even after the masala becomes thick, it needs to be sauteed for some more minutes till you see oil clearly at the sides or in the masala paste. this takes some time. you can always regulate the flame from low to medium when sauteing masala. just that there has to be frequent stirrings or else the masala can burn.

  18. Hi, have been regularly following / cooking your recipes. Trust me, you are a god-send. Love the detailed step by step instructions. Tku so much. Have a fabulous year. Best regards .. Latha5 stars

  19. Hi, I wanted to know instead of using besan can I use rice flour. Do let me know.

  20. Hi. I am hooked to ur website. All the recipes that I refer have turned out to be excellent. Thank you for your yummy recipes.
    On a lighter note how do you remember all of the recipes? ☺Because I have to refer them every time I make it?5 stars

    1. thanks a lot prachi for this lovely feedback. the recipes which i make often and have learnt from my mom and mother-in-law and in my college days, i remember them easily like dal fry or tadka, various sabzi, dal makhani, rajma, soups, veg manchurian, chilly paneer, lauki kofta, malai kofta etc. but for some recipes, i refer to my own blog while preparing 🙂

  21. I have been trying your recipes since I moved to USA a couple of years ago. I do not recall but this will be some 50th or so recipe of yours that I made today. Really love the details you provide prior to the steps. So far there has not been any dish that I wanted to make that does not have details on vegrecipeofindia. You are slaying it , awesome work!!5 stars

    1. thanks much mayuri. feels good to read your comment and i am glad to know that the details are appreciated. in fact at times i wonder should i go into details or just write simple steps. but then i also know that not everybody is pro or very good in cooking. also some tips and suggestions always helps when one is cooking reading a website, blog or a book. thanks again.

  22. I made this recipe today. Never tried it before because my husband does not like kofta curries. To my surprise, he liked this lauki kofta curry as it has come out very well.

  23. Loved the recipe, especially the gravy turned out very well. Made the koftas in air fryer. Again making them today. Thanks for this recipe.

    1. Can you pls tell me how long to fry in an air fryer? Cz even i have an air fryer & i want to fry them in my air fryer instead of deep frying them in the oil. Pls give me the details

      1. Princy, you can preheat the air-fryer for 5 minutes at 180 degrees celsius. Add 1 tablespoon oil in the batter for air-frying. I am not sure on the exact time but should take about 15 to 20 minutes. Halfway remove from the air-fryer and brush with some oil. This will help them to become crispy.

  24. The mixture was spluterring a lot, my kitchen got dirty too 🙁
    Should I cover the kadai all the time even after adding masala and water?

    1. looks like the kofta mixture was dry and hence the bit of hardness. some sprinkling of water could have made them moist. otherwise lauki koftas are not dense. they are soft and on adding them to gravy, become more soft.

  25. i am going to try this soon. Also post lauki sabji different ways. my lauki sabji never taste good ? lovely kofta ?

  26. Thanks for sharing the recipe…..
    It became very easy because of step by step pics…. My family loved it very much

  27. Hello mam,
    I tried your Recipe & it turned out to be so Yummy.
    I am Thankful to u for creating this Website.

    1. you can use rice flour, maida (all purpose flour), arrow root flour or even corn starch or tapioca starch. but do note that the taste and texture will change with the type of flour you use.

  28. Hii…. Thnx for the delicious receipe … Have a query … Will keeping this dish overnight will make the koftas hard .. Can i make this in the evening and take the same for my next day lunch …

    1. no. the koftas won’t be hard. i would suggest to just make the kofta mixture and then fry them next day. prepare the gravy before and keep in the fridge. or you can fry the kofta a day before and then add to the gravy the next day.

  29. U made it Very simple kaddu kofta. even alayman can become a master cook, I cook sweets, curriez and alll frm dis web site,
    Thanks
    Venky. Adv.5 stars

  30. Dear Dassana,I m newly married and capable of cooking only moms dishes myself.today my husband demanded lauki k kofte whić is his favourite.i have cooked quite well after following your recipe. Thanks a tonn.i have also tried other dishes from your site.but I couldn’t stop myself conveying my thanks this time. Never trusted websites for cooking. But u have won my trust. Love u.

  31. It’s really very very helpful for those who love cooking and also helpful to those who love eating such yummy and lovely dishes

  32. Hi i tried the lauki ki kofta its had become very tasty it was in different gravy ,i am a punjabi so we make this koftas ,in a common gravy of onion and tomotoe ,tried this method and shared the koftas with friends they too enjoyed it3 stars

  33. Hi,

    Looks yummy. Have not made it but planning to go for it. But there’s a doubt. Suppose the 1st kofta u placed on the oil breaks thn what measure to be taken so that the rest of the koftas doesn’t break. As u mentioned above tht u placed 1 to ensure if itbreaks or not. Fortunately it didn’t but what if it breaks. Do we have to put more besan/lauki??Moreover, dear whencani expect the toddlers section u mentioned u’ll introduce inaloo matar blog. I m wholeheartedly looking forward to it.

    Regards
    teena

    1. thanks teena. add some more besan if the first lauki kofta breaks. i am not getting time to make category for toddlers recipes. but will try to do it as soon as possible.

  34. Hi I am going to give a try to this recipe tomorrow but I have a query beforehand since my earlier experience has turned down about making paste of onion and tomato gravy. Somehow that raw taste of onion still last after the gravy is cooked.

    How to rectify this as I have seen in many recipes people have mentioned to use tomato and onion mix and then sauté it.

    1. ann, you have to saute the onions tomato paste till you see the oil leaving the sides. the paste should thicken. and you should see nice amount of oil on the sides. that means the onions and tomatoes are cooked.

  35. I made it for dinner yesterday & it came out delicious. I forgot to add cashews so my gravy was little darker but still very flavorful. Also in kofta I added ajwain so that it helps in digestion.5 stars

  36. I made this lauki kofta today which came awesome. I usually make this without tomato & cashewnut but both these ingredient made the curry delicious.
    Thanks a lot!!!4 stars

  37. Made this just now.My first lauki dish and my first kofta.. so glad to share that it turned out delicious!! just like all the other recipes ive tried from your space.

    Big Thanks to you Dasanna! Your blog is my one stop shop to make anything yummy!

    🙂5 stars

  38. Too good recipe.My hubby love this gravy.as i m not good at cooking.just asking u a queston you fry kofta in medium flame or high flame?5 stars

  39. Dassana my mom makes delicious lauki koftas and I have been craving for it for some time! I came across your recipe and decided to give it a try it was delicious thanks a lot, loved it!!!

      1. Thanks a lot. It turned out to be very good and all enjoyed it.
        I packed it in my daughters lunch box also and she along with her friends enjoyed it.4 stars

  40. My husband is such a fuss pot when it comes to food. Its so hard to please him. I made these today with rotis and he just loved them. Thanks a ton for sharing.5 stars

  41. I made this awesome Lauki kofta recipe of yours for dinner along with pressure cooker pulao from your site. It turned out yummy! Thank you very much dear Dassana!

  42. Tried it today. Loved it. Thank you so much for the recipe. I love your blog. Too good it is!4 stars

  43. Hi Dassana,
    My koftas were hard to bite 🙁 . I have been making lauki pakoras using a medium consistency batter and they are always good. But this time I tried my hand at koftas and they were hard 🙁 . What could have been the reason?

    1. hard to bite? lauki is such a soft veggie, so i wonder how the koftas can be hard. even if you add less besan, then too the kofta should not be hard. you can make the koftas with medium consistency batter too. not sure what must have went wrong.

  44. Hi, Lauki n cabbage are two veg. im weak in cooking, but this one helped me a lot, now im master in this, n experimenting with Fresh coconut etc., whenever I find myself difficult situation “WHAT TO COOK TODAY” , Your site is always good to fall back on, Thank you so very much, with simple yet yummy recipe.5 stars

  45. I tried Lauki kofta curry today everyone liked it’s taste was amazing. This site is really helpful all the vegetarian. Method is very simple, everyone can try. Once again I thank you.5 stars

  46. Awesome recipe. Everyone loved this in our family. Thanks for a detailed step by step instructions with pics.5 stars

  47. hi dassana, today i made this recipe for the 3rd time and each time i got so many compliments…:) … thank you so much…5 stars

  48. Thanks for sharing your wonderful recipe. LOVED the gravy. I didn’t have the squash, so served with veggie pakora instead. I can’t wait to make this again with your koftas!

  49. Amazing & delicious recipe. Lauki / cabbage veggies are those vegetables which are normally not made often at home. But lauki/cabbage kofta or can say manchurian curry is so simple to cook yet tasty and yummy that I have cooked this dish second time now. Wow! You all my friends..please try it at home as well just need a little effort to grate, squash & deep fry the veggie.

  50. What could be used instead of the first ingredient. Looking for less vegetable like consistency and firmer Kofta.
    Thanks

    1. in this recipe, the first ingredient is essential as the recipe is of lauki or opo squash kofta. if you add any other veggies, it will be vegetable koftas. you can add any other veggies like grated carrots, zucchini, cabbage, french beans.

  51. What an awesome way to cook bottle gourd!
    Can you please tell me a substitute for cashews, as my son is allergic. Breadcrumbs?

  52. 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.5 stars

  53. 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.4 stars

  54. 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.

    1. 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.

  55. 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.

  56. Hi Dassana I tried this yesterday and it came out fabulous….. the gravy was thick and smooth…..hit with my family5 stars

  57. 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!!!!

  58. 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.4 stars

  59. 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.5 stars

  60. 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.

    1. 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.

  61. 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. 🙂

  62. 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.

  63. 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!

  64. 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

  65. 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.

  66. 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! 🙂

  67. 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