Lauki Ke Kofte is one of the main course curries preferred in most kitchens in North India. It’s a part of Awadhi cuisine.
This dish consists of lauki (bottle gourd) & gram flour fritters dipped in onion tomato curry. Extremely sumptuous!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
30 mins 30 mins 60 mins 3-4 Serving
Lauki (bottle gourd) – 500 grams (peeled and grated)
Besan (gram flour) – 5 teaspoon
Green chili – 2 (finely chopped)
Green coriander – 2 tablespoon
Ginger paste – ½ teaspoon
Garlic paste – ¼ teaspoon
Onion – medium 2 (pureed)
Tomato – 4 Large (pureed)
Salt per taste
Ground black pepper – 1/8 teaspoon
Cumin seeds – ½ teaspoon
Turmeric powder – ¼ teaspoon
Coriander powder – ½ teaspoon
Red chili powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Oil – 2 tablespoons + for frying koftas
- Squeeze and take out all water from lauki. Now mix lauki & besan in a mixing bowl. Add salt, green chili, green corainder & red chili powder. Mix well and make small round shaped koftas.
- Heat oil in a large wok or pan and deep fry koftas till they turn golden brown but are also cooked fully well from inside.
- In another pan now heat oil and add cumin seeds, when they start to splutter and get aromatic, add onion ginger & garlic paste. Fry for 5-7 minutes till onion becomes golden brown.
- Now add tomato puree, salt, turmeric powder, coriander powder & red chili powder and fry for 8-10 minutes till oil separates from masala.
- Now add water and simmer on low heat for 10-12 minutes till the flavors blend together. Add garam masala now. Cook till it reaches your required consistency. If the gravy is thick, add some water.
- Just before serving, arrange the koftas on the serving plate and pour over the gravy, garnish with fresh green coriander.
Note: Lauki koftas can be served hot with chapatti, roti or naan and with rice too. Yum!