17 April, 2025
Lauki Kofta Curry Recipe | Bottle Gourd Recipe
Lauki Kofta Curry Recipe | Bottle Gourd Dumplings in Tomato Gravy
There’s something incredibly comforting about a well-made Lauki Kofta Curry — soft, spiced dumplings made of grated Bottle Gourd floating in a mildly spiced Tomato-based Gravy. It’s a classic North Indian vegetarian dish that transforms the humble Lauki into a star of the dinner table.
What is Lauki?
Lauki, also known as Ghiya or Doodhi, is a light green, bottle-shaped vegetable that’s low in calories and high in water content. Its English name is Bottle Gourd.
Why Choose Lauki for Kofta?
Lauki is a gentle, forgiving vegetable. It absorbs spices well and remains tender when cooked. In kofta form, it adds a soft and melt-in-the-mouth texture.
Let’s get started with the Lauki Kofta Curry Recipe.
Note:
- The quantity of ingredients listed below for the “Koftas” is sufficient to make approximately 42 pieces of Lauki (bottle gourd) Koftas.
- I divided the total number of Koftas batch into two equal portions.
- For this recipe, I prepared the curry (gravy) two times and for each time I used 21 koftas only.
- The curry ingredient quantities mentioned below is for one batch; for 21 koftas.
- If you plan to use all 42 koftas at once, you’ll need to double the curry ingredients accordingly.
Ingredients for Lauki Kofta Curry Recipe:
| For the Lauki Koftas (Dumplings) | For the Tomato-Based Curry (No Onion) |
|---|---|
| 635 Grams Lauki (Bottle Gourd), peeled and grated | 2 tsp Oil |
| 3 medium sized Onions, finely chopped | 1 tsp Cumin Seeds |
| 185 Grams Besan (Gram Flour, made from ground chickpeas) | 580 Grams Tomato Puree (includes 2 Green Chilies blended in) |
| 1 tsp Red Chilli Powder | 1 tsp Garam Masala |
| 1 tsp Coriander Powder | Salt to taste |
| Salt to taste | ½ tsp Turmeric Powder |
| ½ tsp Cumin Seeds | Water, as needed |
| ¼ tsp Black Salt | |
| 1½ Garam Masala | |
| ¼ tsp Turmeric Powder | |
| Oil for deep frying |
Preparation Method:
Step 1: Prepping the Lauki
- Start by peeling and grating 635 grams of lauki.
- Don’t squeeze lauki to drain its water. Squeezing lauki discards all the moisture. This water helps bind the batter naturally.
- The grated lauki should be moist to hold the batter together without needing extra water.
Step 2: Making the Kofta Batter
- In a mixing bowl, add the grated lauki.
- Mix in chopped onions, besan (gram flour), and all the dry spices.
- Mix everything well.
- The moisture released by the lauki is enough to bind the batter.
- The mixture should be thick enough to shape into balls.
- If it’s too loose, add a little more besan.
Step 3: Frying the Koftas
- Heat oil in a deep pan or wok on medium flame.
- Once the oil is moderately hot, drop spoonfuls or small balls of the mixture into the oil.
- Fry the koftas in batches, turning occasionally, until golden brown and crisp on the outside.
- Adjust the heat if they brown too quickly or remain raw inside.
- Remove them and place them on kitchen paper to drain excess oil.
Step 4: Preparing the Curry Without Onions
- In a separate pan, heat 2 tsp of oil.
- Add cumin seeds and let them sizzle.
- Add the prepared tomato puree (580 grams with 2 green chilies blended in).
- Cook the puree on medium flame until the oil starts to separate.
- Add garam masala, turmeric powder, and salt to taste.
- Cook well until the raw tomato smell is gone.
- Add a little water to adjust the consistency of the curry as needed.
Step 5: Combining Koftas with the Curry
- Once the tomato curry is ready, gently place the fried koftas into the curry.
- Simmer for a few minutes so they soak up some of the curry flavor.
- Serve hot, garnished with fresh coriander or Yogurt if desired.
Cooking Tips and Tricks
How to Handle Lauki’s Moisture
- Grated lauki releases water quickly. Always mix the batter just before frying. If left too long, it will become too watery.
Adjusting Heat While Frying
- Keep the flame medium to ensure the koftas cook evenly.
- High heat will brown them too quickly and leave them raw inside.
Getting the Right Kofta Texture
- The key is the right balance of moisture and besan.
- Too little flour and they’ll break, too much and they’ll be doughy.
Common Mistakes to Avoid
Koftas Falling Apart While Frying
This happens when there’s too much water. Squeeze lauki just enough and adjust with extra besan if needed.
Curry Turning Too Watery or Bland
Always cook the tomato puree until oil separates. It brings out flavor and prevents watery gravy.
Serving Suggestions
What to Serve With Lauki Kofta Curry
- Steamed Basmati Rice
- Jeera Rice
- Roti or Naan
- A side of Cucumber Raita and Salad
Ideal Occasions to Make This Dish
- Weekend family lunches
- Festive vegetarian spreads
- When guests visit and you want to serve something special but simple
Nutritional Benefits of Lauki
Health Perks of Bottle Gourd
- High water content, great for hydration
- Aids digestion and soothes the stomach
- Low in calories — good for light, filling meals
Is This Dish Good for Weight Watchers?
Yes! Especially if you shallow-fry or air-fry the koftas. Even deep-fried, it’s a better choice than most creamy curries.
Variations You Can Try
Air Fried Lauki Koftas
To cut down oil, you can shape the koftas and air-fry until golden.
Creamy Onion-Tomato Gravy Version
Want a richer curry? Add sautéed onions paste and some cream or cashew paste while cooking the tomato gravy
Final Thoughts
Lauki Kofta Curry may sound like a dish reserved for expert cooks, but with the right steps and a little patience, it becomes one of the most satisfying Indian meals you’ll ever make. It’s a beautiful blend of simplicity, tradition, and flavor.
The softness of the koftas paired with the bright tomato curry makes it a favorite for all seasons.
Give it a try next time you want to treat yourself to something truly comforting and wholesome.
FAQs
1. Can I air-fry the koftas instead of deep-frying?
Yes, you can air-fry or bake them. Spray with oil and air-fry until golden and crisp.
2. Can I make the koftas ahead of time?
Absolutely. Fry and cool them completely. Store in the fridge for a day. Add to curry just before serving.
3. What other vegetables can I use in place of lauki?
Try grated zucchini, cabbage, or even mashed boiled raw banana for different kofta varieties.
4. Can I freeze the curry?
You can freeze the tomato curry base. Add fresh koftas while reheating to maintain texture.
5. Is besan gluten-free?
Yes! Besan (gram flour) is naturally gluten-free, making this dish a great option for those avoiding gluten.