Prep Time : 30 mins
Cook Time : 30 mins
Total Time : 1 hr
For making kofta
- 2 cup grated bottle gourd (lauki, dudhi, ghia or opo squash)
- 3.5 to 4 tablespoon gram flour (besan)
- ¼ teaspoon Garam Masala
- ¼ teaspoon red chili powder
- 1 green chili, finely chopped
- salt as required
- oil for deep or shallow frying the koftas
For making masala paste
- 2 large tomatoes, roughly chopped
- 1 medium size onion, roughly chopped
- 1 green chili, chopped
- 1 inch ginger, chopped
- 4 to 5 garlic cloves, chopped
- 2 tablespoon broken cashewnuts
Other ingredients for lauki kofta
- 1 teaspoon cumin seeds
- ¼ or ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon coriander powder (ground coriander)
- ¼ or ½ teaspoon Garam Masala or Punjabi garam masala powder
- 1 cup water or as required
- 1.5 or 2 tablespoon oil – if using fresh oil
- salt as required
- sugar as required (optional)
Making lauki kofta
Rinse and peel the lauki (bottle gourd). Grate it.
Squeeze the grated lauki and collect the juice in a bowl or mug. Keep the juice aside.
Mix all the ingredients, except oil, for making the koftas with the grated lauki.
Make small round shaped balls or patties.
Heat oil in a kadai or frying pan. Fry the lauki koftas in oil, till they are evenly golden browned from all sides.
Drain the fried kofta on tissues so that the extra oil is absorbed.
Making masala paste
Blend all the ingredients mentioned under ‘masala paste’ with little or no water to a smooth paste.
Don’t add too much water as then the mixture splutters while frying.
Making lauki kofta gravy
Remove extra oil from the frying pan in which the koftas were fried. Keep about 1.5 or 2 tablespoons oil.
Heat the oil and fry the cumin seeds first. Then, add the masala paste.
Fry for 8 to10 minutes and then add all the spice powders.
Stir and continue to fry the masala paste till it starts leaving oil from the sides.
Add the lauki juice and about 1 cup water to the paste.
Stir and simmer for 10 to 12 minutes. Lastly, add the fried koftas.
Switch off the heat and let the koftas be in the gravy for a few minutes.
Garnish with coriander leaves and serve Lauki Kofta hot with rotis, naan or jeera rice.