Sunday, 23 July 2017

Lauki Kofta Curry

Lauki kofta curry is a nice option for those who aren't a big fan of bottle gourd as a vegetable but enjoy curries. Even kids enjoy this when made with lesser spices.

Preparation time: 15 min.
Cooking time: 45 min.
Cuisine: North-indian
Type: Main-course

Serves: 4-5


For the kofta:

  • 1/2 kg bottle gourd (lauki)
  • 1/2 cup chickpea flour (besan)
  • 1/2 tsp red chilli powder
  • 1/2 tsp black pepper powder
  • salt to taste
  • oil for deep frying
For the curry:
  • 3 medium-sized onions (sliced or grated)
  • 1/2 kg tomatoes (pureed)
  • 2 tbsp ginger-garlic-green chilli paste
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp green cardamom powder
  • salt to taste
  • 1 tsp sugar
  • 4 cups water
  • coriander leaves (to garnish)


For the kofta:
  1. Peel and grate the bottle gourd. 
  2. Squeeze out juice from the grated bottle gourd.
  3. Add all the remaining ingredients except oil for making kofta in the grated bottle gourd and mix gently.
  4. Heat oil on medium heat and make small balls of the kofta mixture and deep fry till golden brown in colour.
  5. Keep aside on tissue paper.
For the gravy or curry:
  1. Heat oil in a pan, add ginger-garlic-green chilli paste and saute for few seconds.
  2. Add onions alongwith a teaspoon of salt to speed up the process of browning onions.
  3. Cook till onions turn deep golden brown in colour.
  4. Add coriander powder, cumin powder, turmeric powder, red chilli powder and salt.
  5. Next, add pureed tomatoes and cook till oil seperates from the masala.
  6. Add water gradually a cup of water at a time into the gravy.
  7. Adjust the amount of water according to your liking (thick or thin consistency).
  8. Cook for 15-20 min. till the gravy thickens.
  9. Add fried koftas and sprinkle green cardamom powder.
  10. Garnish with chopped coriander.
  11. Serve hot with roti, naan or rice.
  • Making bottle gourd koftas can be little tricky at times because of the water content present in it. To avoid any hassle, squeeze it well before adding other ingrediens.
  • Squeezed out bottle gourd juice can be later added into the gravy.