Lauki Kofta Recipe- Authentic Bottle Gourd Dumplings in Spicy Gravy

Last Updated on 6 months ago 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. These tender bottle gourd dumplings, swimming in a rich, flavorful gravy… honestly, they’re a hug in a bowl! I first made this for a family get-together and it was a huge hit – even my picky cousin asked for seconds! Let’s get cooking, shall we?

Why You’ll Love This Recipe

Lauki Kofta is a classic Indian dish that’s surprisingly easy to make at home. It’s a fantastic way to enjoy bottle gourd (lauki), which sometimes gets a bad rap, but trust me, when transformed into these koftas, it’s absolutely delicious. The combination of the soft, melt-in-your-mouth koftas and the spicy, aromatic gravy is just divine. Plus, it’s a great dish to impress your friends and family with!

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups Grated Bottle Gourd (approximately 300g)
• 4 tbsp Gram Flour (besan) – about 40g
• ¼ tsp Garam Masala Powder – about 1.5g
• ¼ tsp Red Chilli Powder – about 1.5g
• To taste Salt
• As needed Oil – for deep frying
• 1 Onion (finely chopped)
• 2 Large Tomatoes (roughly chopped)
• 2 Green Chilli
• 1 inch Ginger
• 5 Garlic pods (crushed)
• 1 tsp Cumin Seeds
• ½ tsp Red Chilli Powder – about 3g
• ¼ tsp Turmeric Powder – about 1.5g
• 1 tsp Coriander Powder – about 5g
• ½ tsp Garam Masala Powder – about 3g
• 2 Bay Leaf
• 1 Black Cardamom
• 1 Cinnamon Stick
• 3 tbsp Chopped Coriander Leaves – about 15g

Ingredient Notes

Let’s talk ingredients!

• Bottle Gourd (Lauki): Don’t be intimidated by lauki! It’s incredibly versatile and mild in flavor, making it perfect for absorbing all the delicious spices. Choose a firm, fresh lauki for the best results.
• Besan (Gram Flour): This is what binds the koftas together. It adds a lovely nutty flavor and helps them hold their shape during frying.
• Garam Masala: Every household has its own garam masala blend, and that’s the beauty of it! Feel free to use your favorite brand or even make your own. A good garam masala is key to that authentic Indian flavor. I like to add a pinch extra – it just elevates everything!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the masala paste. In a small bowl, mix together the coriander powder, red chilli powder, and garam masala with a little water to form a smooth paste. Set this aside – we’ll need it later.
2. Next, blend the tomatoes, ginger, and green chillies into a smooth puree. Again, set this aside. A smooth puree is important for a silky gravy!
3. Now for the lauki. Peel and grate the bottle gourd. This is the slightly messy part! Once grated, squeeze out as much excess water as possible. Don’t discard the liquid – we’ll use it for the gravy!
4. In a bowl, combine the grated lauki with the gram flour, garam masala, red chilli powder, and salt. Mix well. Now, gently form the mixture into round kofta balls – about 1 inch in diameter.
5. Heat oil in a deep frying pan over medium heat. Carefully drop the koftas into the hot oil and deep fry until they’re golden brown and crispy. Drain them on paper towels and set aside.
6. In a separate pan, heat 2-3 tablespoons of oil. Add the cumin seeds, bay leaf, cinnamon stick, and black cardamom. Let them sizzle for a few seconds until fragrant.
7. Add the finely chopped onions and sauté until they turn golden brown. Then, add the crushed garlic and ginger and cook until aromatic.
8. Stir in the prepared masala paste and cook for a few minutes until the raw smell disappears. This is where the magic really starts to happen!
9. Add the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. Now, pour in the reserved lauki water and add some additional water if needed to reach your desired gravy consistency.
10. Simmer the gravy for about 10 minutes, allowing the flavors to meld together beautifully. Gently add the fried koftas and let them simmer in the gravy for 2-3 minutes, so they can soak up all that deliciousness.
11. Finally, garnish with chopped coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they cook evenly and stay crispy.
• Taste the gravy as it simmers and adjust the seasoning as needed.
• For a richer gravy, you can add a tablespoon of cream or cashew paste towards the end of cooking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: If you’re gluten-free, you can substitute the besan with rice flour or a gluten-free chickpea flour blend.
• Spice Level Adjustment: Adjust the amount of green chillies and red chilli powder to suit your spice preference. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: Lauki Kofta is a popular dish during festivals like Navratri and Janmashtami, as lauki is considered a sattvic (pure) food.

Serving Suggestions

Lauki Kofta tastes amazing with steamed rice, roti, paratha, or naan. A side of raita (yogurt dip) complements the spicy gravy perfectly.

Storage Instructions

Leftover Lauki Kofta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The koftas might lose a little of their crispness upon reheating, but the flavor will still be fantastic!

FAQs

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

The easiest way is to place the grated lauki in a clean kitchen towel or muslin cloth and squeeze firmly. You can also use your hands to squeeze out the water.

Can I bake the koftas instead of deep frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the koftas on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden brown. They won’t be as crispy as fried koftas, but still delicious.

What type of oil is best for deep frying the koftas?

Vegetable oil, sunflower oil, or peanut oil are all good choices for deep frying.

Can I make the koftas and gravy ahead of time?

Yes, you can! You can make the koftas and store them in the refrigerator for up to a day. The gravy can also be made ahead of time and reheated when you’re ready to add the koftas.

What is black cardamom and where can I find it?

Black cardamom (kala elaichi) has a smoky, intense flavor that adds depth to the gravy. You can find it at Indian grocery stores or online.