Lauki Kofta Recipe: I love pretty much any kofta-based recipe and lauki kofta has been on my mind for ages now. Although lauki or bottle guard is quite easily available in Singapore, I’d never cooked with lauki (bottle gourd) before this. Since I really love any recipe with chow chow, I was positive this would be a good idea too. Decided to follow Sanjeev Kapoor’s lauki kofta recipe as a base since he adds a small dot of tamarind in the middle of his koftas before frying. Interesting idea, eh?
Since the koftas are deep fried, I kept the gravy relatively simple yet creamy. Let them soak in the gravy for a bit and it tastes even better.
Also check out Aloo Paneer Koftas | Malai Kofta | Khadi Pakoda
Lauki Kofta Recipe
Ingredients
For Koftas:
- 1 medium-sized lauki / doodhi / bottle gourd
- 4-5 tbsp of besan / gram flour
- 1/2 tsp of red chilli powder
- A pinch of hing / asafoetida
- 8 tiny pieces of tamarind optional
- 1/2 tsp of salt or to taste
- Oil for deep frying
For Gravy:
- 2 tbsp of oil just take a bit from the oil you used to deep fry koftas
- 2 of onions sliced
- 3 of tomatoes chopped
- 1/4 tsp of turmeric powder
- 2 tbsp of coriander powder
- 1 tsp of red chilli powder adjust to taste
- Fresh coriander leaves for garnishing
- Salt to taste
- 4-5 tbsp of plain curd/yogurt
Instructions
For the Koftas:
- Quarter the lauki and peel it. Remove the seeds inside and grate it
- Squeeze out all excess water and add the grated lauki to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.
- Make small lemon-sized balls with this mixture and make a small dent in the centre to place the tamarind.
- Cover it up and make the ball smooth.
- Fry in hot oil until brown all over. Keep the flame to medium hot and keep turning to cook evenly.
- Drain and set aside.
For the Gravy:
- Heat oil in a pan add add the sliced onions.
- When they soften and start to brown around the edge, add the turmeric powder, coriander, chilli powder and salt.
- Cook until the masala turns fragrant and is blended well with the onions (about 3 mins).
- Add the tomatoes and about 1/2 cup water.
- Bring to boil and simmer until the tomatoes are soft (about 5-7 mins).
- Puree this mixture in a blender and return to the pan.
- Bring to boil and add the yogurt and chopped coriander leaves. Mix well, adjust salt and remove from fire.
- Add the koftas into the gravy and let it sit for an hour or so before serving
Step by Step Pictures to make Lauki Kofta
For the Koftas:
1. Quarter the lauki and peel it. Remove the seeds inside and grate it fine.
2. Squeeze out all excess water and add it to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.
3. Make small lemon-sized balls with this mixture and make a small dent in the centre to place the tamarind.
4. Cover it up and make the ball smooth.
5. Fry in hot oil until brown all over. Keep the flame to medium hot and keep turning to cook evenly.
6. Drain and set aside.
For the Gravy:
7. Heat oil in a pan add add the sliced onions.
8. When the onions soften and start to brown around the edge, add the turmeric powder, coriander, chilli powder and salt.
Cook until the masala smells nice and is blended well with the onions (about 3 mins).
9. Add the tomatoes and about 1/2 water.
10. Bring to boil and simmer until the tomatoes are soft (about 5-7 mins).
11. Puree this mixture in a blender and return to the pan.
12. Bring to boil, and add the yogurt and chopped coriander leaves. Mix well, adjust salt and remove from fire. Don’t boil too long after adding the yogurt otherwise the mixture may split. Add the koftas into the gravy and let it sit for an hour or so before serving
The koftas taste really good after sitting in the gravy for a while. You can roll up rotis with this kofta curry as a filling and pack it for lunch. Lauki kofta also tastes fabulous with jeera rice or vegetable pulao.
By the way, feedback on the tiled step by step photo is appreciated. I thought it may be easier to scroll through recipes if the steps are more compact. Let me know if this works better or you would prefer me laying out each step picture one after the other like I normally do.
Please leave a comment on this post if you try and like this lauki kofta recipe.
Lovely ..never heard of this koftas made with vegetable..nice
Tried this recipe yesterday, family loved it. Only problem was that all the gravy was absorbed
nice ecipe..i hd tried it much before from d same SANJEEV KAPOOR's..n it taste much tastier if u use cream at d end..delicious
aww.. rotis are soo perfect. I never get them right okay not never but only get them right sometimes. Where did you buy the bowl from? It is soo nice and presentable and I have to try this kofta looks sooo delish!
Preethi
the bowl is from a shop in Chennai, I think Poppat Jamal or one of the local stores. It's relatively easy to find in India 🙂 Thanks for liking the lauki kofta recipe too!
I have heard about this, never tasted or tried, very tempting with those rotis
Lauki koftas are more preferred than the potato koftas in my home. Hats off to your patience and way of presentation, Nags! Hugs.
step by step tile looks too good..I too tried this gravy long back with MB's recipe..:) love the bowl 🙂
This is one is in my to do list for a long time, but somehow i always mess up while handling Lauki. U made it so well and the last pic is totally tempting
The photo makes it hard to not read the rest of it!it looks so delicious.i am imagining crispy and soft inside and yummy all along!
keep up the good job..you are inspiring a lot of us to cook and feed 🙂
wow delicious recipe,well explained Nags…