Lauki Kofta Recipe – Authentic Bottle Gourd Dumplings in Spicy Gravy

Last Updated on 4 months by Neha Deshmukh

Lauki Kofta Recipe – Authentic Bottle Gourd Dumplings in Spicy Gravy

Hey everyone! If you’re looking for a dish that’s both comforting and a little bit special, you absolutely have to try Lauki Kofta. It’s one of those recipes my grandmother used to make, and it always felt like a hug on a plate. These tender bottle gourd dumplings simmered in a rich, flavorful gravy are seriously addictive. Trust me, even if you think you don’t like lauki (bottle gourd), this recipe might just change your mind!

Why You’ll Love This Recipe

This Lauki Kofta recipe is a winner for so many reasons. It’s a fantastic way to sneak in some veggies, the koftas are delightfully soft, and the gravy is bursting with flavour. It’s a little bit of effort, yes, but the end result is so worth it. Plus, it’s a great dish to impress your family and friends with a taste of authentic Indian cuisine.

Ingredients

Here’s what you’ll need to make this delicious Lauki Kofta:

• 2 cups grated bottle gourd (lauki)
• 4 tablespoons gram flour (besan)
• 0.25 teaspoon garam masala powder
• 0.25 teaspoon red chili powder
• 1 green chili, finely chopped
• 2 large tomatoes
• 1 medium onion
• 1 inch ginger
• 4 garlic cloves
• 2 tablespoons cashews
• 1 teaspoon cumin seeds
• 0.25 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 cup water

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Lauki (Bottle Gourd): This is the star! Choose a firm, young bottle gourd. Older ones can be a bit watery. We’ll be squeezing out the excess moisture, so don’t worry too much, but starting with a good quality lauki is key.
• Besan (Gram Flour): This binds the koftas together beautifully. Make sure it’s fresh for the best texture.
• Cashew Paste: Don’t skip this! It adds a lovely richness and creaminess to the gravy. Soaking the cashews beforehand makes blending them much easier. I usually soak mine in warm water for about 30 minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate your bottle gourd. Then, and this is important, squeeze out as much juice as possible! I usually use a clean kitchen towel for this. Don’t throw that juice away though – we’ll use it later for the gravy!
2. In a bowl, combine the grated lauki, gram flour, garam masala, red chili powder, and chopped green chili. Mix well to form a dough. It should hold its shape when you try to make a ball.
3. Shape the dough into small, bite-sized koftas (dumplings).
4. Heat oil in a pan and carefully fry the koftas until they’re golden brown and crispy. Drain them on paper towels to remove excess oil.
5. Now for the gravy! Blend the tomatoes, onion, green chili, ginger, garlic, and cashews into a smooth paste. A little water helps with blending.
6. Heat some oil in a pan and temper the cumin seeds. Once they splutter, add the tomato-onion paste and sauté for 8-10 minutes, until it thickens and the raw smell disappears.
7. Add the turmeric powder, red chili powder, coriander powder, and garam masala powder. Cook for another 2-3 minutes, until the oil starts to separate from the masala. This is a sign that the spices are nicely roasted.
8. Pour in the reserved lauki juice and water. Bring it to a simmer and cook for 10-12 minutes, allowing the flavours to meld together.
9. Gently add the fried koftas to the gravy. Let them simmer for a few minutes to absorb all that deliciousness.
10. Serve hot with roti or rice!

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they get evenly browned.
• Adjust the amount of green chili and red chili powder to your spice preference.
• For a smoother gravy, you can strain the tomato-onion paste before adding it to the pan.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap out the cashew paste for a creamy plant-based alternative like cashew cream or coconut cream.
• Gluten-Free Adaptation: Ensure your besan (gram flour) is certified gluten-free, as some brands may process it in facilities that also handle wheat.
• Spice Level: My family loves a good kick, but if you prefer milder flavours, reduce the amount of green chili and red chili powder.
• Navratri/Fasting Friendly: During Navratri or other fasting periods, you can adapt this recipe by using permitted ingredients like sabudana (sago) instead of besan and avoiding onion and garlic.

Serving Suggestions

Lauki Kofta is best served hot with:

• Roti: A classic pairing!
• Rice: Steamed basmati rice is perfect for soaking up the gravy.
• Naan: For a more indulgent meal.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

• Leftover Koftas: Store fried koftas in an airtight container in the refrigerator for up to 2 days. Reheat by shallow frying or baking.
• Leftover Gravy: The gravy can also be stored in the refrigerator for up to 3 days.
• Freezing: You can freeze the koftas (before frying) for up to a month. Thaw completely before frying.

FAQs

1. What is the best way to remove excess water from the grated lauki?

The best way is to use a clean kitchen towel or muslin cloth. Place the grated lauki in the cloth and squeeze firmly to extract as much water as possible.

2. Can I make the koftas ahead of time? How should I store them?

Yes, you can! Shape the koftas and store them in an airtight container in the refrigerator for up to 24 hours before frying.

3. What is the role of cashews in this gravy? Can I skip them?

Cashews add a lovely richness and creaminess to the gravy. While you can skip them, the gravy won’t be quite as luxurious. You could try using sunflower seeds as a substitute, but the flavour will be different.

4. Can I use a different gourd like zucchini instead of lauki? How will it affect the taste?

You can, but the taste will be different. Zucchini has a milder flavour than lauki, so the koftas won’t have the same distinctive taste.

5. What is the best type of roti or rice to serve with Lauki Kofta?

Steamed basmati rice or whole wheat roti are both excellent choices. I personally love it with a soft, flaky roti!