lauki kofta

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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

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lauki kofta

Lauki Kofta

4.79 from 66 votes
lauki ke kofte is a light tomato based delicious curry dunked with koftas made from bottle gourd.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Cuisine North Indian
Course: Main Course

Servings 4 servings
Units

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

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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191 Comments

    1. Thanks Geetika for the review and rating on the recipe. Most welcome and happy cooking.

  1. 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.

  2. 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

    1. Thanks a lot Sonal for the beautiful comment. Thanks for the feedback on the blog design too. Most welcome.

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

    1. Good to know and thanks for letting me know Kasturi. Most welcome and Happy Cooking.

  4. 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

  5. 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

    1. thanks rangamani. glad to know that you liked the lauki kofta recipe. thanks for the rating too. welcome and happy cooking.

  6. 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.

  7. 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

  8. 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.

  9. 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.

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

    1. Ruchi, make it like pakora batter. So add some water in the kofta mixture. then it will be soft and will absorb gravy.

  11. 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

    1. Welcome Bineeta. Thanks for sharing this awesome feedback. Glad to know that everyone liked the koftas.

  12. 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.

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

  14. 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.

  15. 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

    1. Welcome Latha. Glad to know that you are liking the recipes and their presentation. Thanks for your kind words.

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

  17. 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 🙂

  18. 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.

  19. 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.

    1. thank you ramani for this feedback. nice to know. i have corrected the spelling error.

  20. 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. welcome shalini. glad to know this. i will give a try in my air fryer. thanks for sharing your positive feedback on lauki kofta recipe.

    2. 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.

  21. 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?

  22. I made lauki kofta today. It tasted well but the koftas were a bit hard. Where did i go wrong?

    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.

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

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

  25. 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.

  26. 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.

    1. nandini, i deleted the comment with the error and published the comment without the error 🙂

  27. 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

  28. 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.

    1. we are very pleased sushma you trust our food blog it means a lot to us 🙂 thankyou for your positive words god bless you.

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

  30. 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

  31. 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.

  32. 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.

  33. 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

  34. 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

  35. 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

  36. 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

    1. thanks meena. i fry the koftas on medium flame. on high flame they will get quickly browned from outside and inside will be uncooked.

  37. 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. welcome suparna. glad to know that you liked the lauki kofta recipe. thanks for sharing your positive review.

    1. welcome reva. the taste is sour because of the quality of the tomatoes. next time try adding some cream. it will balance the sour taste of tomatoes.

      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

  38. 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

  39. 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!

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

  41. 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.

  42. 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

    1. welcome siris. glad to know that blog is helping you in cooking. keep trying more recipes and thats how one become good in cooking.

  43. 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

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

  45. 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

  46. 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!

  47. 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.

    1. thanks sonali for this positive feedback on lauki kofta and also for recommending it to other readers.

  48. 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.

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

    1. thanks sana. you can add malai or cream. the malai which floats on top of milk can be added.

  50. 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

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

  51. 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

  52. 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.

  53. 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.

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

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

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

  55. 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!!!!

  56. 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

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

  58. 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

  59. 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.

  60. 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. 🙂

  61. 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.

  62. 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!

  63. 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

  64. 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.

  65. 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! 🙂

  66. 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