Lauki Kofta is a type of Kofta dish made of Lauki or Doodhi (Bottle gourd). Koftas are deep fried dumplings made of a spiced mixture of potatoes, paneer or vegetables. They are then immersed in a spicy onion-tomato gravy.
Kofta has its origin in Persia and many of its varieties are dominant in middle east & the Indian subcontinent. There are many vegetarian Koftas like Malai Kofta, Vegetable Kofta, Shahi Aloo Kofta, Nargisi Kofta etc. You will often find richer varieties like Malai Kofta being served in restaurants and parties.
But Lauki Kofta is more suited for home as it is more nutritious and low in calories. Lauki Kofta is the lightest of all Kofta dishes. Lauki as vegetable is liked by some people for its simplistic and mild flavour. On the other hand, many people (especially kids) find it tasteless and boring. But even those who do not like eating Lauki will surely love Lauki Kofta.
Lauki Koftas are prepared from a mixture of grated Lauki which is mixed with spices and Besan (Gram Flour). The balls made from this mixture are then deep fried and then soaked into a spicy gravy. Lauki Koftas can be served with a variety of Indian breads like chapati or Parathas, accompanied with any Raita.
To make Lauki Kofta at home follow the detailed step by step recipe with photos posted below.
Category: Main Course
Ingredients For Lauki Kofta Curry Recipe
For the Koftas
- 1 Medium Sized Lauki / Bottle Gourd
- 1/2 Cup Besan / Gram Flour
- 1 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Garam Masala
- 1 Teaspoon Saunf / Fennel Seeds
- 1 Teaspoon Salt
- Oil for Frying
For the Gravy
- 2 Medium Sized Onions
- 2 Tomatoes
- 2 Green Chillies
- 6-7 Cloves of Garlic
- ~1 inch Piece of Ginger
- 1/2 Cup Malai or Cream
- 1 Teaspoon Jeera / Cumin Seeds
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Haldi / Turmeric Powder
- 1/4 Teaspoon Garam Masala
- 1 Pinch of Heeng / Asaefoetida
- 1/2 Teaspoon Salt
- 1-2 Sprigs of Coriander Leaves for garnishing
- Oil for Cooking
Step By Step Instructions With Photos for Lauki Kofta Curry Recipe
Wash and peel and grate the Lauki. Add 1 teaspoon Red Chilli Powder, 1/4 teaspoon Garam Masala, 1 teaspoon Saunf / Fennel Seeds and 1 teaspoon Salt, or according to taste. Take care to add the Salt just before you start frying, otherwise the mixture will leave water.
Mix all the ingredients well and shape them into small lemon sized dumplings. Heat the oil on medium heat and add the dumplings. Cook for 1 minute and then turn the heat to low and cook the dumplings till they are golden brown on both sides. Drain the excess oil and set the koftas aside.
Heat oil in a pan and fry the Cumin Seeds and a pinch of Heeng. Make a paste of Garlic, Ginger, Green Chillies and Onions. Fry it in the oil till it turns golden brown or translucent.
When cooked, add 1/2 teaspoon Red Chilli Powder, 1/4 teaspoon Garam Masala, 1/2 teaspoon Haldi and 1/2 teaspoon Salt. Mix well.
Wash 2 tomatoes and make a smooth puree using a blender or food processor. Add this puree to the pan and cook till the raw tomato smell is gone.
Add 1/2 Cup Malai or Cream to the gravy. You can also use milk if these are not available to you. Simmer on low heat till cooked.
Add the Koftas to the gravy and garnish with coriander leaves. Serve hot with roti/paratha or rice.