Lauki Kofta Curry – A Flavorful and Comforting Dish

Lauki Kofta is one of those recipes that holds a special place in our home—a dish that brings warmth, comfort, and a burst of flavors to our meals.

I know lauki (bottle gourd) doesn’t always get the best reputation, especially with kids. But turn it into golden, crispy koftas soaked in a rich, flavorful gravy, and suddenly, no one is complaining! That’s the magic of this dish. It takes a humble, often overlooked vegetable and transforms it into something indulgent yet nourishing.

Health-wise, lauki is a powerhouse—it’s light on the stomach, hydrating, and packed with fiber, vitamins, and minerals. When mixed with protein-rich chickpea flour and a blend of warming spices, it becomes not just a delicious treat but also a well-balanced meal. The gravy, made with fresh tomatoes and aromatic masalas, adds depth and richness, making it perfect for pairing with soft rotis or steaming hot rice.

For me, Lauki Kofta isn’t just a dish—it’s a comfort meal that I turn to on special weekends or family get-togethers. The crispy koftas melting into the fragrant curry always bring smiles to the table. Whether it’s a cozy dinner or a festive occasion, this dish never fails to make everyone happy.

No matter how busy life gets, making Lauki Kofta reminds me that healthy food can be just as satisfying as a restaurant-style indulgence. And the best part? My family enjoys every bite, not even realizing they’re eating something so nutritious! That’s a win-win in my book. 😊

Ingredients:

• For the Koftas:
  • 1 cup grated bottle gourd (around 300g)
  • 1 cup chickpea flour (100g)
  • 1 green chili, finely chopped
  • 1 tsp ginger paste
  • ½ tsp turmeric powder
  • 1 ½ tsp coriander powder
  • ½ tsp red chili powder
  • Salt to taste
  • Less than ¼ tsp carom seeds
  • 2-3 tbsp chopped fresh coriander
  • Oil for frying
• For the Gravy:
  • 3 tomatoes (pureed)
  • 1 green chili
  • ½ tsp cumin seeds
  • A pinch of asafoetida
  • ½ tsp ginger paste
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp dried fenugreek leaves
  • ¼ tsp garam masala
  • 2 tbsp oil
  • 2 cups water
  • More chopped coriander for garnish

Instructions:

1. Make the Koftas:
   • First, squeeze out any excess water from the grated bottle gourd. Save this liquid for later.
   • In a bowl, mix the grated lauki with chickpea flour, chopped green chili, ginger paste, turmeric, coriander powder, red chili powder, salt, carom seeds, and chopped coriander.
   • Let the mixture sit for about 10 minutes so the flavors can blend and the flour can absorb any remaining moisture.
   • Heat oil in a pan for frying. Once it’s moderately hot, carefully drop small portions of the mixture into the oil.
   • Fry them on medium heat until golden brown on all sides. Take them out and keep aside.
2. Prepare the Gravy:
   • Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Reduce the heat and add a pinch of asafoetida.
   • Stir in the ginger paste, coriander powder, turmeric powder, and red chili powder. Sauté for a few seconds until fragrant.
   • Now, add the pureed tomatoes and green chili. Cook on medium heat, stirring occasionally, until the oil separates from the masala.
   • Crush and add dried fenugreek leaves, followed by a spoonful of chickpea flour for extra thickness. Cook for another 2 minutes.
   • Pour in 2 cups of water, add salt, and mix well. Let it simmer for 3-4 minutes.
3. Bringing It Together:
   • Gently place the fried koftas into the simmering gravy. Cover and cook for another 3-4 minutes so they soak up the flavors.
   • Finally, sprinkle some garam masala and fresh coriander. Turn off the heat.

Serving Suggestions:

Enjoy this delicious lauki kofta curry with hot chapatis, parathas, or jeera rice.

Tips:

• Make sure the oil isn’t too hot while frying the koftas; they should cook evenly and turn golden brown.
• If you like a creamier gravy, you can add a splash of milk or fresh cream before turning off the heat.