How To Make Lauki Ka Kofta With Curry | Lauki kofta is a delicious Indian veg curry made with lauki and besan fritters then dipped in a spicy onion and tomato-based gravy. Check step by step preparation and video of lauki kofta curry recipe.

Lauki which is also known as bottle gourd, long squash, Ghia or dudhi. It is a very healthy and nutritious low calories vegetable. Lauki is a very versatile vegetable, used mainly in making veg curries, dry veg, sweets, kheer, halwa, raita, juice, and etc. It is an approved vegetable for fasting time too.

Lauki or ghia is not one of the favourite vegetables in most households. Especially, kids are a big hater of this vegetable. But believe me, they will enjoy this ghia koftas curry very much. Koftas are fried in the oil first, which enhances their taste and flavour. They are very yummy and melt in the mouth. The addition of onion and tomato-based gravy gives them a tangy flavour and juicy texture.

Try my other veg curry recipes

Bharwa Karela | Tangy and Spicy Stuffed Bitter Gourd

Bharwa Masala Bhindi | Stuffed Masala Bhindi        

Dry Masala Tinda Veg | One Pot Quick Tinda veg

Sweet and Tangy Ivy Gourd(Kundru) Dry Veg Recipe

Easy and Delicious Kadhai Paneer

Ingredients required for making bottle gourd or lauki kofta

Ghia/Lauki – Grated and squeezed ghia mixed with besan to make koftas for the curry. Lauki is rich in water content so squeezing of water is very important before adding besan into it.

Besan – Act as a binder in kofta making.

Onion – to make the gravy thick and crunchy.

Tomato – Gives a tangy flavour and juicy texture to the kofta.

Spices – Salt, turmeric powder, coriander powder and garam masala used to make the curry a little spicy and give flavour.

How to fry ghia/lauki Kofta

I have adapted the method of double frying to fry the koftas. It helps in making them crisp from the outside and keeps them soft from the inside. The good thing is that they do not break when added to the gravy.

We can make lauki koftas beforehand and refrigerate them. We can also make them in larger quantities, and leftovers will be stored in the freezer for up to 1-2 months for later use. So, whenever you want to eat lauki kofta curry, just made gravy and add the defrosted koftas and enjoy.

Recipe Video of Lauki Kofta Curry

Benefits of eating lauki or Ghia

• Lauki, ghia or bottle gourd is one of the healthiest vegetables with low calories and a powerhouse of nutrients.
• It is high in minerals, nutrients and fibre, good for treating constipation problems.
• Low in calories, saturated fats, and cholesterol helps in promoting weight loss.
• High in water content and also known as a perfect thirst quencher. It also prevents water loss from the body in summers.
• Fresh bottle gourd juice is a good remedy for improving blood pressure and urinary tract infections.

Step by step preparation of Ghia ke Kofte or lauki kofta curry

1. Wash, peel, and grate ghia or lauki. Add ½ tsp salt to it, mix and keep aside for 10 minutes. After that, squeeze out lauki to remove excess water. Keep aside this water to add in the gravy later.

2. Now, add besan in the squeezed lauki and mix. Take small size portion out of it and give it a round shape. Put them aside on a plate.

3. Heat oil in a pan on medium heat. Once the oil is heated, add few lauki balls to it. Half fry them and then remove them from the oil. Do the same with the rest of the balls.

4. Now heat oil to medium-high and drop half fried lauki balls and fry them till they become crisp. Transfer them to a plate.

5. Once the oil is heated, add few lauki balls to it. Half fry them and then remove them from the oil. Do the same with the rest of the balls.

6. In a pressure cooker, add 2.5 tbsp oil. Add cumin seeds. Wait until they start crackling. Then add chopped onion and green chillies. Sauté them for 2-3 minutes. Add ginger-garlic paste and sauté it till its raw smell gone.

7. Then add tomato puree, coriander seeds powder, salt and turmeric powder. Mix them well. Cover the pan and cook it for 4-5 minutes till the mixture start leaving oil. Add garam masala and mix it well.

8. Add the lauki juice and 3 more Katori water. Cover the lid of the pressure cooker and cook up to 2 whistles. Switch off the flame.

9. Once the pressure is released, open the lid, add lauki koftas and cook further for 2-3 minutes. Switch off the flame. Cover and leave it for 5-10 minutes so that the koftas absorb flavour from the gravy.

10. Then transfer into a serving bowl, garnish with green coriander leaves and serve warm with chapatti or rice.

Serving suggestion

Lauki kofta curry is best served with jeera rice or plain rice. It also goes well with plain chapatti, naan, tandoori roti, or with poori.

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Tips and tricks

1. As lauki is high in water content after grating squeezing extra water is very important. Otherwise, you will not be able to make koftas from it.
2. The mixture of the lauki kofta is a little soft but you do not add more besan to make it thick otherwise, kofta become hard and they do not absorb the gravy and left hard from inside 
3. After adding besan, don’t leave it for a longer time as it starts releasing water and the mixture becomes soggy again and difficult to make balls out of it.
4. Two times frying of kofta make them crisp and helps to keep their shape when mixed in gravy
5. First, we have to cook the gravy and then add koftas in the last.
6. It is a simple gravy recipe, you can also add cashews, almond paste to make it richer but keep in mind calories also increased.

Recipe card

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