Lauki Kofta has been a recent hit recipe in my kitchen. While experimenting with this boring vegetable, I happened to come up with a recipe that was loved by everyone in my family.
No matter how many health benefits bottle gourd has, no one likes to eat this water-rich vegetable.
I had been facing this trouble lately and so thought of mixing it with some spicy gravy in a way that no one would guess what they are eating.
The most difficult task was making the vegetable invisible. Therefore, I thought of grating it and turning it into little balls or koftas and then slipping it into red gravy.
Hear the word kofta and what comes to mind is the super soft, melt-in-the-mouth dumpling dipped in delicious gravy.
Kofta is made all over India in different forms using different ingredients. The most famous being the sweet malai kofta and the spicy Punjabi kofta.
Kofta can be vegetarian or non-vegetarian. Non vegetarian kofta is made with minced meat and vegetarian kofta is made using boiled and ground vegetables or paneer.
Kofta gravy can be varied according to the ingredient that the kofta is made of. It can be sweet or spicy. The basic ingredients that go into the sweet gravy are cashews and cream. The spicy gravy is made using red onions as a base.
What can you eat Kofta Curry with?
Kofta curry is a versatile dish and can be eaten with flat bread or rice of your choice.
What makes Koftas soft?
Kofta is usually made using meat or boiled vegetables. The basic ingredient itself is soft in nature because of the water content in them and thus no additional effort needs to be made to make the dumplings soft.
Kofta is usually rolled into small balls and fried before adding it to hot gravy. However, you can bake it to make it healthy.
Lauki Kofta Recipe
- 2 Medium Sized Red Onions (roughly chopped) White onions are not spicy and it does not give the spicy flavor.
- 5-6 Garlic Cloves
- 1 Inch Ginger
- 2 Tbsp Dry Grated Coconut
- 1 Tsp Jeera/Cumin
- Water as required to grind the above ingredients
- 1/2 Cup Oil For roasting the paste
- 1 Tsp Mustard Seeds (Rai/Sarson)
- 1 Tsp Turmeric/ Haldi Powder
- 1 1/2 Tbsp Red Chilly/ Lal Mirch Powder You can adjust this spice as per your requirement.
- 1 Tbsp Coriander/Dhaniya Powder
- 1 1/2 Tbsp Shev Bhaji Masala/ Chicken curry masala You could use Garam Masala/Kala Masala if you don’t have the Shev Bhaji/Chicken curry masala.
- Salt to taste
- 1 1/2 Cups Hot Water
- 6 Inch Bottle Gourd/Lauki Peeled and grated
- 1/4 Cup Gram flour/Besan
- 1/4 Cup Rice flour Optional. You can use only gram flour too.
- 1 Tbsp Carom seeds/Ajwain
- 1 Tbsp Jeera/Cumin
- 1 Chopped Green Chilly
- 1/2 Cup Chopped Coriander
- Water as required
- Oil for frying the Koftas
- 1 Tomato Pureed with skin
- 1 Tbsp Curd/Dahi
- Grind the Onions, ginger,garlic,grated coconut and cumin to a very fine paste. Add water in small quantities while grinding to avoid making the paste runny.
- Take the spices – Red Chilly powder, Turmeric powder, Coriander powder, Shev Bhaji masala/Chicken curry masala and Salt in a bowl. Add little water to this and mix. Set aside. We mix the spices in water so that when we add them to the hot roasted onion-ginger-garlic paste, they don’t burn.
- Heat Oil in a pan. When the oil is sufficiently hot, add mustard seeds. When the mustard crackles, slowly add the onion-ginger-garlic paste and roast until it leaves oil.
- Next add the spice mixture and roast well to cook the spices. After the spices are cooked, add the tomato puree.
- Cook till the paste leaves oil and add curd.
- Cook well and then slowly add one and half cups hot water to the paste. Mix well. You may add more water if you desire a thinner consistency of the gravy. Add salt and bring the gravy to a boil. Simmer and cook for 5-7 mins.
- Cover and set aside.
- In a separate bowl, take the gram flour, rice flour, grated bottle gourd (remember to squeeze out excess water), ajwain, jeera, salt, chopped green chilly and coriander and mix well. The water in the bottle gourd should make the mixture moist and give it a paste like consistency. However, if you need, you may add water in very small quantities till the mixture reaches the desired consistency.
- Deep fry like bhajiyas in hot oil.
- Remove on a tissue paper when it is fried crisp.
- To serve, pour a layer of gravy in a bowl, add the koftas over this and again add some gravy.
- Serve hot with Roti or Rice.
Liked the spicy Lauki Kofta recipe? You may like this too: Shev Bhaji
Other, easy to make dinner recipes:
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