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Potato coins with cheese dip

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Lauki ke Kofte

Lauki ke kofte (लौकी के कोफ्ते) is a delicious spicy curry that has deep fried lauki (bottle guard) koftas. This is the most popular curry of North Indian cuisine especially in summers. This is a no onion no garlic recipe. Generally, lauki ki sabji is not preferred by some elders and kids. They don’t like it but lauki ke kofte is so delicious and yummy that none can denied to have it. This is an alternative to have nutritious and healthy bottle guard. These Lauki ke Kofte are everyone’s favorite be it any age.

Koftas are made of grated lauki, besan (gram flour) and basic spices. Besan is used only to bind them. If you add much besan, koftas will not be soft and become like pakoras. Give them a shape and deep fry to golden brown perfection over low-medium heat. The important part of this curry is kofta. They should be soft and crispy. If koftas are not holding their shape in oil, add some more besan. Then they are cooked in tangy tomato gravy. The koftas along with the curry taste really yummy.

It can be served along with any favourite Indian bread like naan, roti or any type of paratha. This is a perfect sabji to welcome your guests. So cook this lauki ke kofte on weekend and surprise your family.

Lauki ke Kofte

 Course:  Main Course
Cuisine:  North Indian
Prep Time:  15 minutes
Cook Time:  25 minutes
Servings: 3

Ingredients:

For the kofte:

½ grated Lauki (bottle guard)
3-4 tbsp. Besan
¼ tsp Red Chilli Powder
½ tsp coriander powder
A small pinch heeng
Salt to taste

For the gravy:

3 medium Tomatoes
½ inch Ginger
½ tsp Cumin Seeds
A small pinch of heeng
1 bay leaf
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ cup Curd
¼ tsp Garam Masala
2 tbsp mustard oil

Instructions:

Making of koftas:

Wash, peel and grate lauki.
Squeeze out the water from the grated lauki. Keep the water for gravy.
Now add besan, coriander powder, red chilli powder, salt and heeng. Mix properly.


The mixture has thick consistency so that round shaped ball can be made easily. Do not add water as bottle guard releases water when comes to contact with salt.
Now make koftas from the mixture. If you are unable to bind them, add some besan. Remember too much besan will make them hard.


Heat oil in a pan on medium flame. Drop 4-5 koftas at a time in oil.


Do not fry on high flame otherwise the koftas will be uncooked inside.


Stir occasionally and deep-fry until they turn light golden brown and crispy. Drain them and keep aside.


Making lauki kofta curry:

Blend tomato & ginger to make a fine paste.
Heat oil in a kadhai. Add cumin seeds and heeng. When they splutter, add bay leaf.
Add tomato paste, turmeric powder, coriander powder and red chilli powder.


Mix very well and saute till you see oil releasing from the sides of the masala paste.


Add salt, reserved lauki water and 1 cup water or as you prefer the consistency.
Beat curd and add into curry. Mix well and boil the curry on medium flame.


Now add all koftas cook for 4-5 minutes.
Add garam masala and mix.
Lauki kofta curry is ready to serve.
You can garnish with cream or chopped coriander leaves.
Serve with roti or parantha.

Tips:

  • You may use onion and garlic to make its gravy.
  • Add kasuri methi to make it aromatic.
  • Add cashew paste, if you want rich, creamy gravy.
Try other lauki (bottle guard) variation:

Lauki Chana Dal ki Sabji

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