Lauki Kofta
Lauki Kofta is a North Indian dish featuring deep-fried bottle gourd dumplings simmered in a rich, spiced tomato-onion gravy, best enjoyed with roti or rice.
Ready in:
45 min - 60 min
Ingredients:
20
Ingredients
For the Koftas (Dumplings):
- Lauki (bottle gourd), peeled and grated: 2 cups
- Besan (gram flour): 4–5 tbsp
- Green chili (finely chopped): 1
- Ginger (grated): 1 tsp
- Red chili powder: 1/2 tsp
- Turmeric powder: 1/4 tsp
- Salt: to taste
- Oil: for deep frying
For the Gravy:
- Onion (finely chopped or pureed): 1 large
- Tomato (pureed): 2 medium
- Ginger-garlic paste: 1 tbsp
- Cumin seeds: 1 tsp
- Bay leaf: 1
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala: 1/2 tsp
- Kasuri methi (crushed): 1 tsp
- Cream or yogurt (optional): 2 tbsp
- Salt: to taste
- Oil: 2–3 tbsp
- Fresh coriander leaves: for garnish
Making process
Step 1: Prepare Koftas:
- Squeeze excess water from grated lauki (keep water for gravy).
- Mix lauki, besan, green chili, ginger, salt, turmeric, and chili powder.
- Form small balls and deep-fry on medium flame until golden. Set aside.
Step 2: Make the Gravy:
- Heat oil in a pan. Add cumin seeds and bay leaf.
- Add chopped onion and sauté until golden brown.
- Add ginger-garlic paste and cook until raw smell goes.
- Add tomato puree, turmeric, chili, and coriander powder. Cook until oil separates.
- Add reserved lauki water, salt, and bring to a boil. Simmer for 5–10 minutes.
- Add cream or yogurt (if using), garam masala, and kasuri methi. Mix well.
Step 3: Combine and Serve:
- Add koftas to hot gravy just before serving (to avoid soaking too much).
- Garnish with coriander leaves and serve with roti, naan, or jeera rice.