Lauki/ghia also known as bottle gourd or opo squash is used to make the fried dumplings and then added to a tangy tomato based gravy. The whole curry is mildly spiced and has a good flavour and slight tang due to tomatoes. The koftas along with the curry taste really yummy.
This lauki ka kofta recipe requires you to do some prep work before hand like making the lauki koftas or pakoras. In this recipe I have made koftas. As a result, they don’t absorb much of the gravy. However if you make pakoras/fritters, they do absorb a lot of the gravy and swell up and can break also. So it’s advisable to add them when you serve and not before.
The difference between koftas and pakoras is the consistency of the mixture or batter. The kofta mixture is thicker. Whereas the pakora mixture has pouring consistency. You can choose whatever is easier for you to make. Pakoras will be much easier to make than shaping and making the koftas.
You can make the kofta or pakoras beforehand and refrigerate. Then make the gravy the next day. The koftas made from this recipe can be added to the gravy safely. They won’t break. These koftas are not porous and hence don’t absorb much of the gravy.
Serves – 4
For Making Koftas:
2 cups bottle gourd, grated,
1 medium sized potato, boiled and mashed,
1 tsp grated ginger,
1-2 green chillies, finely chopped,
4 tbsp besan, (more if required)
1 tbsp freshly chopped coriander
1 tsp each red chilli powder
1 tsp amchur powder,
1 tsp kasuri methi
1/2 tsp turmeric powder
Salt to taste
Oil for frying
For Making The Curry:
2 boiled onions, pureed,
2 boiled tomatoes, pureed,
2 tbsp melon seeds, blanched in hot water, pureed,
1 tbsp ginger garlic paste,
1-2 bay leaves,
1 inch cinnamon stick,
2 green cardamon,
1 tsp coriander powder
1 tsp cumin powder,
1 tsp red chilli powder,
1 tsp kasuri methi,
1 tsp garam masala,
Salt to taste,
1-2 tbsp oil
1 – 2 tsp fresh cream
Freshly chopped green coriander
To Make The Kofta’s:
- Add a tsp of salt to the grated bottle and mix well. Set it aside for 15 mins.
- After that squeeze out all the water from bottle gourd, making sure it’s dry.
- Add all the ingredients for making kofta’s and mix well.
- Make small round balls and deep fry them till they are brown in colour.
To Make The Gravy:
- Heat oil in a kadhai. Add the bay leaves, cinnamon, cardamon & cloves.
- Add the onion and tomato puree along with ginger garlic paste and saute until gold brown. This will take about 10 mins.
- Add in the coriander, cumin, red chill powder and salt to taste.
- Add in the melon seed puree and mix well.
- Add about 1/2 cup of water (more depending on the consistency you like)
- Add in the garam masala and kasuri methi. Adjust the salt if required.
- Add in the kofta’s to the gravy just before serving to retain their shape and crispness.
- Add some fresh cream for decoration along with fresh coriander.
- Serve hot with phulka’s, paratha’s or rice.
- Instead of deep frying, I have used a paniyaram pan to fry the koftas. This way it uses way less oil.
- Kofta’s can be made ahead and frozen for future use just like tikki’s or burger patties.
- If you want to freeze this recipe, freeze the gravy and koftas separately. I always use a freezer safe glass containers to freeze gravies and curries.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme