lauki kofta

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).

lauki kofta curry recipe

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.

lauki kofta recipe

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.

grate lauki for lauki kofta recipe

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

making lauki kofta recipe

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.

making lauki kofta recipe

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.

making lauki kofta recipe

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 fried lauki ke kofte on paper tissues so that the extra oil is absorbed.

making lauki kofta recipe

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

making lauki kofta recipe

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.

preparing lauki kofta recipe

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

spices for lauki kofta recipe

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

preparing lauki kofta recipe

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.

preparing lauki kofta recipe

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.

lauki kofta curry, lauki kofta recipe

Lauki Kofta

4.66 from 44 votes
lauki ke kofte is a light tomato based delicious curry dunked with koftas made from bottle gourd.
lauki kofta
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course:main course
Cuisine:north indian
Servings (change the number to scale):4 servings
(1 CUP = 250 ML)

INGREDIENTS

for making kofta

  • 2 cups grated lauki (bottle gourd or opo squash or dudhi)
  • 3.5 to 4 tablespoon besan (gram flour)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon red chili powder
  • 1 green chili (hari mirch) - finely chopped
  • salt as required
  • oil for deep or shallow frying the koftas

for making masala paste

  • 2 large tomatoes - roughly chopped
  • 1 medium sized onion - roughly chopped
  • 1 green chili (hari mirch) - chopped
  • 1 inch ginger (adrak) - chopped
  • 4 to 5 garlic (lahsun) - chopped
  • 2 tablespoon broken cashews

other ingredients for lauki kofta

  • 1 teaspoon cumin
  • ¼ or ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 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)

INSTRUCTIONS

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 for making the koftas with the grated lauki except oil.
  • make small round shaped balls or patties. 
  • heat oil in a kadai or frying pan. fry the lauki kofta in the oil, till they are even 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 whole 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 tbsp oil.
  • heat the oil and first fry the cumin. then add the masala paste.
  • fry for 8-10 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 juice and about 1 cup water to the paste. 
  • stir and simmer for 10-12 minutes. lastly, add the fried kofta.
  • switch off the fire and let them be in the curry for a few minutes.
  • garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.

NOTES

  • if you like a sweet taste in your curries, you can add sugar too.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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177 comments/reviews

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

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

    • 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.

  3. 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 …

    • 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.

  4. 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

  5. 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.

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

  7. 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

  8. 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

    • 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.

  9. 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.

    • 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.

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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!!!

  15. 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

  16. 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!

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

  18. 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?

    • 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.

  19. 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

  20. 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

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

  22. 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

  23. 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!