Lauki Kofta Recipe
The saucy and tangy lauki kofta recipe is a traditional North Indian dish served mostly in houses. It is made from grated bottle guard mixed with gram flour and spices then deep fried in oil. Lastly, cook in a spicy onion and tomato pour until it’s a curry texture. This lauki kofta recipe goes well with roti, naan, jeera rice, and simple steamed rice.
About Lauki Kofta Recipe
Firstly we discuss about lauki. It has many other names like dudhi, ghia, long melon, and bottle guard in English. This green vegetable can be found in Indian grocery store easily. It has many benefits to eat.
From my childhood I have seen that this lauki is the most liked vegetable in my house. Whether it is lauki sabji, lauki kalakand, lauki kheer and lauki kofta. But lauki kofta has a different place in my heart. I eat kofta alone without its gravy, that makes it my favorite.
Lauki Kofta recipe requires grated bottle guard mixed with gram flour and spices. Then, make small balls from the mixture. Deep fry these balls in oil. After that, make a spicy onion and tomato gravy and cook the kofta with it to its curry texture.
I have learned this lauki kofta recipe from my mother. I have made it a way that I have learned from her. I make it in a simple way that can be eaten daily. I use minimal spices to make this recipe. So let’s read below and try with a step-by-step guide.
Ingredients
- Lauki/Bottle Guard: I used 1 medium-sized bottle guard. This is available in all Indian grocery stores. Use a fresh bottle guard to make your recipe delicious.
- Spices: I have used all basic spices here, which are easily available in every house pantry. Turmeric powder, red chili powder, coriander powder, fennel seeds powder, garam masala powder, etc.
- Onion and tomato: You have to make pure or grate them to your choice. I like to make pure in a mixer grinder.
How to make Lauki Kofta Recipe
Preparation
1.First take a medium-sized bottle guard. Wash and peel it. Now grate them with a grater. Squeeze the extra water from the bottle gourd.
2. Now add spices: 5 tablespoons of gram flour. Then add 1/2 tsp turmeric powder. Include 1/4 tsp red chili powder. Add 1 tsp coriander powder. Mix in 1 tsp of fennel seed powder. Also, add 1/4 tsp garam masala powder. Finally, add 1/2 tsp salt.
3. Mix all the ingredients well. Make a mixture. Do a taste test. Add more spices if you feel less spicy.
Make and Fry Kofta
4. Now make small-sized balls from the batter.
5. Take a kadai or a large pan. Add some oil and heat it on a medium flame.
6. When the oil is heated, add the small balls to it.
7. After 1 minute turn them with a slotted spoon.
8. Now again turn them from another side and wait until they turn brown.
9. When the balls are brown, remove them with the slotted spoon.
10. Place them on a kitchen paper towel.
Cook Kofta Curry
11. Now in the same kadai add some oil and heat it. Add 2-3 bay leaves and 1 tsp cumin seeds to it. Let them sizzle.
12. Now add the grated onion to it. Saute them to a golden texture.
13. After that, add tomato puree to it.
14. Season spices: 1/2 tsp turmeric powder, 1/2 tsp red chili, 1 tsp coriander powder. Add 1 tsp fennel seeds powder, 1/4 tsp garam masala powder, and 1 tsp salt. Mix all the ingredients well. Saute them for few seconds.
15. Now pour two cups of water. Cover the kadai with a steamer and wait until it comes to boil.
16. When it comes to a boil. Add all the kofta in it.
17. Mix them well. Cook it on medium heat until it has a thick gravy texture.
18. Keep stirring in between and cook until the kofta absorbs most of the water.
19. When it has a thick curry texture, turn off the flame. Now the lauki kofta recipe is ready.
Serve this lauki kofta recipe hot or warm as you like. Pair it with roti, naan, simple paratha, poori, jeera rice, and steamed basmati rice alongside boondi raita. I like to have it with steamed rice.
Tips
- To make this curry creamier, add cashew paste along with tomato & onion paste.
- To make kofta, you have to squeeze the water from the bottle gourd. This helps to mix ingredients properly.
- Fry the kofta on medium heat. If you fry them on high heat, there is a chance of burning.
Lauki Kofta Recipe
Ingredients
For making kofta
- 1 medium sized bottle gourd
- 5 tbsp gram flour
- 1 tsp fennel seeds powder
- 1 tsp coriander seeds powder
- ¼ tsp red chili powder
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- 1 tsp salt
- Oil for frying
For making Curry
- 2-3 bay leaves
- 1 tsp cumin seeds
- 2 medium-sized onion (grated)
- 3-4 medium-sized tomato puree
- 1 tsp fennel seeds powder
- 1 tsp coriander seeds powder
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- 1 tsp salt
- 2 cups water
- oil
Instructions
- Take a bottle gourd, wash and peel it. Grate it with a grater and remove the excess water from it.
- Add all the spices: gram flour, red chili, turmeric, coriander, and fennel seeds powder, garam masala, and salt.
- Mix all the ingredients well and make small balls from them.
- Take kadai or a pan heat some oil on a medium heat.
- Add small-sized balls one by one to the heated oil. Fry them until they have brown.
- Turn them to the other side with a slotted spoon and wait to its brown texture.
- When they are in brown, remove them with a slotted spoon.
- Place them on kitchen paper towel.
- In the same kadai, heat some oil on medium heat and add bay leaves and cumin seeds to it. Let them sizzle.
- Now add the grated onion to it. Saute until it's golden texture.
- After that add tomato puree to it.
- Season spices: turmeric powder, fennel seeds and coriander powder, red chili, garam masala, and salt.
- When they sautéed, pour 2 cups of water into it. Cover the kadai with a steamer and wait until it comes to a boil.
- When it comes to a boil, then add kofta to it and cook until its curry texture.
- When the kofta absorbs most of the water and has a curry texture, then turn off the flame.
Notes
- To make this curry creamier, add cashew paste along with tomato & onion paste.
- To make kofta, you have to squeeze the water from the bottle gourd. This helps to mix ingredients properly.
- Fry the kofta on medium heat. If you fry them on high, there is a chance of burning.
