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Lauki Kofta in Spicy Tomato Gravy Recipe

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Lauki Kofta is a delicious and comforting Indian vegetarian dish featuring deep-fried bottle gourd dumplings simmered in a rich and flavorful spiced tomato-onion gravy. This recipe offers a perfect balance of textures and warm spices, making it an ideal meal served with roti or rice, suitable for family dinners and special occasions.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Kofta

  • 1 1/2 pounds Bottle Gourd (Lauki) (1 medium, about 2 cups grated)
  • 1 teaspoon Salt
  • 1 teaspoon Ginger (grated)
  • 2 Green Chili Pepper (finely diced, adjust to taste)
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon Ground Cumin (Jeera powder)
  • 1/4 cup Gram flour (Besan) (add 1 tablespoon more if needed)
  • Oil (as required, for frying)

Gravy

  • 2 tablespoon Oil (divided)
  • 1 cup Onions (finely chopped)
  • 1 teaspoon Ginger (chopped)
  • 1 teaspoon Garlic (chopped)
  • 2 Green Chili Pepper (chopped)
  • 1 cup Tomato (finely chopped)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Salt
  • 2 cups Water (or more as needed)
  • 1/2 teaspoon Garam Masala
  • 2 tablespoon Cilantro leaves (finely chopped)

Instructions

  1. Prepare Lauki: Wash and peel the bottle gourd (lauki), then grate it using the medium holes of a grater to get about 2 cups of grated lauki.
  2. Remove Excess Water: Transfer the grated lauki to a mixing bowl, add 1 teaspoon salt, mix well, and let it sit for 10 minutes to release water. Then squeeze out the excess water using your palms or a muslin cloth. Keep the squeezed lauki aside.
  3. Make Kofta Mixture: To the squeezed lauki, add grated ginger, finely diced green chili, Kashmiri red chili powder, ground cumin powder, and gram flour (besan). Mix thoroughly with your fingers to combine all ingredients.
  4. Form Kofta Balls: Shape small balls from the lauki mixture. If the mixture is too soft, add 1 tablespoon more gram flour for better binding.
  5. Fry Kofta: Heat vegetable oil in a large frying pan or kadhai over medium-high heat until it reaches about 300°F, then reduce heat to medium. Fry the kofta balls, turning occasionally, until they are golden brown on all sides. Alternatively, air fry them at 350°F for 15-17 minutes, turning halfway through.
  6. Prepare the Gravy - Saute Aromatics: Heat 1 tablespoon oil in a pan over medium-high heat. Add chopped onions, ginger, garlic, and green chilies. Cook for about 3 minutes until onions turn translucent.
  7. Add Tomatoes: Add chopped tomatoes to the pan and cook for another 3-4 minutes until tomatoes soften.
  8. Blend Masala: Turn off the heat and let the onion-tomato mixture cool slightly. Transfer to a blender and blend into a smooth paste. Set aside.
  9. Cook Spices: In the same pan, heat 1 tablespoon oil. Add cumin seeds and let them sizzle. Add the blended masala back to the pan along with turmeric powder, red chili powder, coriander powder, and salt. Stir well.
  10. Simmer Masala: Saute the masala mixture on medium heat, stirring frequently, for 6-8 minutes until it thickens and oil starts separating on the sides.
  11. Add Water and Boil: Add 2 cups water to the pan, stir well, and bring to a boil. Let it cook for another 3 minutes.
  12. Add Kofta to Gravy: Gently add the fried kofta balls to the gravy. Simmer for 5-6 minutes so the koftas absorb flavors and soften slightly.
  13. Garnish and Serve: Sprinkle garam masala and chopped cilantro leaves on top. Serve hot with roti or rice.
  14. Alternative Kofta Cooking Method: Heat a paniyaram pan and grease it lightly with oil. Fill each hollow with kofta batter and cover to cook on low flame. Once one side is golden, flip and cook the other side until golden and the inside is cooked through, then remove.

Notes

  • Removing excess water from grated lauki is essential to prevent koftas from being soggy and to ensure they hold together well when frying.
  • You can air fry the koftas as a healthier alternative to deep frying.
  • If the kofta mixture is too loose and doesn’t form balls easily, add an extra tablespoon of gram flour to bind it better.
  • Adjust green chili quantity according to your spice preference.
  • The gravy can be thickened or thinned by adjusting the water quantity to suit your liking.
  • Serve lauiki kofta hot with Indian flatbreads like roti or with steamed rice for a complete meal.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/lauki-kofta-in-spicy-tomato-gravy-recipe/