This Lauki Kofta Curry recipe is a summer special recipe using Lauki (Bottle Gourd, Lau or Opo Squash). Koftas made of grated lauki or Bottle Gourd is served with a tomato-based mildly spicy gravy. It can be served with Indian flatbread like chapattis, rotis or naans, or with rice-based dishes like Cumin Rice or Peas Pulao.
In this post, I have shared a detailed recipe for lauki kofta curry, including step-by-step process showing the fool-proof recipe for making lauki koftas that are crisp on the outside and completely cooked and soft in the inside.
This Lauki Kofta recipe is a summer special delicacy. When the entire country is reeling under scathing Indian summers, and all you can get at your local vegetable vendor is a variety of gourds, recipes like this lauki kofta curry comes to the rescue by bringing some variety on your dinner table.
How to make Lauki Kofta Curry – Ingredients list
- Lauki ( Bottle Gourd, Doodhi, Lau, Opo Squash)
- Potato – Boiled & Peeled
- Cornflour
- Tomato
- Ginger
- Powdered Spices like Cumin Powder, Coriander Powder, Turmeric Powder
- Cumin Seeds
- Dry Bay Leaf
- Hing or Asafoetida – optional
- Seasonings like Salt & Sugar
- Garam Masala Powder
To keep the gravy of this Lauki Kofta Curry light and easy to digest, I have made it using tomatoes, ginger and cumin powder, instead of Onions and garlic.
How to make Lauki Koftas – Fool-proof recipe
As you all know Laukis or Bottle Gourd has high water content. So, it is very important to remove most of it in order to make crispy koftas. We will start by grating the lauki or opo squash.
Here, I have somewhere around 2 cups of grated lauki. Take a cheesecloth and tie the grated lauki in it. Allow it to sit on a sieve or hang it over a bowl so that you collect all the dripping liquid underneath.
We will add the liquid back into the gravy as it has essential vitamins and other nutrients.
- Once you have relatively drier grated lauki, take it in a mixing bowl and add boiled potato, cornflour, grated ginger and powdered spices in it.
- Mix everything well and form kofta balls of the size of a golf ball.
- Now fry the koftas in Mustard Oil. You can deep fry them, but I have shallow fried them here.
- Once they turn brown uniformly on each side, take them out.
Now, make the tomato-ginger-cumin powder gravy and add these lauki koftas to it. In case you are planning to serve later, keep the koftas separate and only add them to the gravy before serving. Otherwise, they will turn soggy and break while serving.
This Lauki Kofta Curry recipe is a completely vegetarian, vegan, gluten-free, dairy-free and nut-free recipe.
Have you tried this recipe? I would love to hear about it.
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This Lauki Kofta Curry recipe is a summer special recipe using Lauki (Bottle Gourd, Lau or Opo Squash). Koftas made of grated lauki or Bottle Gourd is served with a tomato-based mildly spicy gravy. It can be served with Indian flatbread like chapattis, rotis or naans, or with rice-based dishes like Cumin Rice or Peas Pulao.
- 2 cups Grated Lauki or Bottle Gourd
- 1 Boiled Potato
- 2 tsp Cornflour
- 1 Bay leaf
- 1/2 tsp Cumin seeds
- 1/4 tsp Hing optional
- 3 Tomatoes Small
- 1 inch Ginger
- 2 tbsp Ketchup
- Salt to taste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 2 Green Chilies
- 2 tbsp Coriander leaves
- 4 tbsp Mustard Oil
- 1 cup Water Use as per requirement
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Take the grated Lauki or Bottle Gourd that has been hung dried in a bowl and add the boiled potato, cornflour, 1/2 inch ginger grated, salt, cumin powder, coriander powder, turmeric powder and knead them all together.
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Once it has turned into to smooth dough, pinch off balls each of the sizes of a ping-pong ball and roll them smooth between your palms. You may also stuff a raisin in each of these chana balls. It’s optional, but it can be done.
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Heat the mustard oil in a pan and fry these lauki koftas till brown. Once done, take them out and keep them aside.
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You may store these fried balls in an air-tight container for a couple of days before making the curry.
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Now, in that same oil add the Bay leaf, cumin seeds and hing.
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Now, put the tomatoes, ginger and the dry spices in a mixer and grind them. Add this to the oil and cook till you see the oil separating at the edges.
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Add the ketchup, green chillies slit lengthwise and water. Allow it to simmer.
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Drop the Lauki Koftas and let it simmer for a couple of minutes. Turn off the heat and add the chopped Coriander leaves.
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Serve after 4-5 minutes.
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