Lauki Kofta

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Lauki kofta recipe. Lauki kofta is a delicious light tomato-based sauce dipped in gourd-based koftas (lauki or ghia or dudhi).

The first time I heard about it and also had lauki ke kofte at my in-laws. I had never heard or known that a curry is made from gourd koftas. I knew Malai kofta, Cabbage kofta, Aloo kofta, Veg kofta but not this one.

Lauki / ghia also known as gourd or opo squash is used to make fried dumplings and then added to a hot sauce made from tomatoes. The whole curry is slightly spicy and has a good flavor and a slight flavor due to the tomatoes. The koftas as well as the curry taste really delicious.

My first impression of the curry was – the koftas were yum… They just melted in your mouth. But the curry base tasted like tomato rasam to me… Without exaggerating. This is how I really felt when I ate lauki kofta curry for the first time. It was like tomato rasam koftas. Nonetheless, I enjoyed having it because I’m a rasam fan.

Since the millet does not add anything to the curry paste which is mainly tomatoes and onions, ginger, garlic, etc.

Also Read: Methi Matar Malai

Ingredients

To make kofta

▢ 2 cups grated lauki (gourd or opo or dudhi squash)
▢ 3.5 to 4 tablespoons of besan (gram flour)
▢ ¼ teaspoon garam masala powder
▢ ¼ teaspoon ground red pepper
▢ 1 green pepper (hari mirch) – finely chopped
▢ salt as needed
▢ oil for deep or shallow frying of koftas

To make masala paste

▢ 2 large tomatoes – roughly chopped
▢ 1 medium onion – coarsely chopped
▢ 1 green pepper (hari mirch) – chopped
▢ 1 inch of ginger (adrak) – chopped
▢ 4 to 5 garlic (lahsun) – chopped
▢ 2 tablespoons of broken cashews

Other ingredients for Lauki Kofta

▢ 1 teaspoon of cumin
▢ ¼ or ½ teaspoon red chili powder
▢ ¼ teaspoon of turmeric powder
▢ 1 teaspoon ground coriander
▢ ¼ or ½ teaspoon garam masala powder
▢ 1 cup of water or as needed
▢ 1.5 or 2 tablespoons of oil – if using fresh oil
▢ salt as needed
▢ sugar as needed (optional)

Instructions

Make Lauki Kofta

  1. Rinse and peel the lauki (gourd). Grate it.
  2. Squeeze the grated lauki and collect the juice in a bowl or cup. Keep the juice aside.
  3. Mix all the ingredients to make the koftas with the grated lauki except the oil.
  4. Make small balls or round patties.
  5. Heat the oil in a kadai or pan. fry the kofta lauki in oil until golden brown on all sides.
  6. Drain the fried kofta on paper tissues so that the extra oil is absorbed.

Make masala paste

  1. Mix all the ingredients mentioned under “Masala Paste” with little or no water to obtain a smooth paste.
  2. Do not add too much water as all of the mixture splashes during frying.

Make Lauki Kofta gravy

  1. Remove the excess oil from the pan in which the koftas were fried. Keep about 1.5 or 2 tablespoons of oil.
  2. Heat the oil and fry the cumin first. Then add the masala paste.
  3. Fry for 8-10 minutes, then add all the spice powders.
  4. Stir and continue to fry the masala paste until it begins to leave oil on the sides.
  5. Add the juice and about 1 cup of water to the paste.
  6. Stir and simmer for 10-12 minutes. Finally, add the fried kofta.
  7. Turn off the heat and let them rest for a few minutes in the curry.
  8. Garnish with cilantro leaves and serve the hot lauki kofta with rotis, naan or jeera rice.
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