Lauki kofta with purti kachi ghani mustard oil

March 31, 2023

Lauki Kofta

This Lauki ke Kofte recipe has bottle gourd kofta dunked in a delicious, spiced tomato-based gravy. The first time I tried Lauki Kofta was at my in-law’s place. I never knew that this type of a delish, tangy curry could be made with bottle gourd (opo squash, long melon or lauki).


For Making Lauki Kofta

-2 cups bottle gourd – grated (lauki, dudhi, ghia or opo squash, long melon, calabash)

-4 tablespoons gram flour (besan)

-¼ teaspoon Garam Masala

-¼ teaspoon red chili powder or cayenne pepper

-½ teaspoon green chili – finely chopped or 1 green chili

-salt as required

-Purti Kachi Ghani Mustard oil as required

For Making Masala Paste

-2 tomatoes – large-sized, roughly chopped

-1 onion, – medium-sized, roughly chopped

-½ to 1 teaspoon green chillies – chopped or 1 green chilli

-1 teaspoon ginger – chopped or 1 inch peeled ginger

-4 to 5 garlic cloves, – small to medium-sized, roughly chopped

-2 tablespoons cashews – broken or roughly chopped

Other Ingredients

-1 teaspoon cumin seeds

-¼ or ½ teaspoon red chili powder or cayenne pepper

-¼ teaspoon turmeric powder (ground turmeric)

-1 teaspoon coriander powder (ground coriander)

-¼ or ½ teaspoon Garam Masala

-2 tablespoons Purti Kachi Ghani Mustard oil.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings :4


Making Lauki Kofta

-Rinse and peel the lauki (bottle gourd). Grate it. Measure and you should get 2 cups of grated lauki.

-Make sure to taste the bottle gourd before you peel and grate. It should not be bitter. If the lauki tastes bitter, trash 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 paper towels so that the extra oil is absorbed.

Making Masala Paste

-Blend all the ingredients mentioned under ‘for making masala paste’ without water to a smooth and fine paste.

-If needed add a bit of water, but don’t add too much water as then the masala paste splutters while frying.

Making Lauki Kofta Gravy

-Remove extra oil from the frying pan in which the koftas were fried. Keep about 2 tablespoons oil. Or you could opt to use 2 tablespoons of fresh oil.

-Heat the oil and fry the cumin seeds first on low heat until they splutter. Then, add the ground masala paste.

-Sauté for 8 to 10 minutes on medium-low heat stirring often. Then add all the ground spice powders.

-Stir and continue to sauté the masala paste till it starts leaving oil from the sides. The masala will also thicken and look glossy.

-Add the lauki juice and about 1 cup water or as needed to the sautéed masala paste.

-Stir and simmer for 10 to 12 minutes or until the curry thickens a bit. 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 roti, naan or jeera rice.


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