Lauki Ka Kofta are deep fried soft balls in onion gravy. Lauki, which is also known by a variety of other names like bottle gourd, calabash gourd, doodhi, ghiya, Sorekai and sweet gourd is often not liked by many and especially by children. Kofta is for those who don’t like lauki , but it is this form and preparation which will surely be loved by all. These soft balls in onion gravy will melt in your mouth. In spite of being fried they are not heavy, as the kofta does not absorb much oil.
Serves : 4
Prep time: 10 mins
Total time: 30 mins
For the kofta
2 cups grated lauki (bottle gourd)
1 tsp ginger garlic paste
½ cup grated paneer (cottage cheese) optional
½ cup basan (gram flour /chickpea flour)
½ tsp green chilly chopped fine
1 tsp dhania chopped
½ tsp garam masala
Salt to taste
A pinch of soda bicrab optional
Oil for deep frying
For the gravy
2 onion cubed and made into a paste
2 tomatoes pureed ( ready made puree can be used)
1 teaspoon ginger garlic paste
2 teaspoon cashew paste
1 tablespoon cream (malai can be used instead)
1 teaspoon kasoori methi lightly dry roasted
A pinch of turmeric
½ teaspoon red chilly powder
1 teaspoon coriander powder
½ teaspoon garam masala
Salt to taste
2 bay leaves
¼ teaspoon Cumin seeds
2 tablespoon oil
½ teaspoon cumin seed
Chopped dhania (coriander/cilantro)
How to Cook
- Mix all the ingredients for the kofta except oil.
- Heat oil for frying.
- Make lemon size balls and fry in medium hot oil.
- Drain and keep aside.
- Heat 2 tablespoon oil. Add the cumin and bay leaves.
- Now add the onion paste and fry for 5 minutes on medium heat.
- Add ginger garlic paste and on low heat saute the paste till light brown.
- Stir in the tomato puree and fry till oil starts to separate.
- Rub the dry kasoori methi to crush a little and add to the onion paste.
- Also add the cashew paste. Stir till well mixed.
- Add all the dry masalas except garam masala and saute till well mixed.
- Stir in the cream and mix well.
- At this stage the mixture will have a body.
- Now add enough water to make a gravy.
- Add salt and when starts boiling reduce the flame and let it simmer for 5 minutes.
- Now its time to add the koftas. Cover and cook for 5 more minutes.
- Garnish with chopped coriander and serve with roti or paratha.
- Koftas Can be eaten with rice also.