Lauki Kofta Curry (Bottle Gourd Fried Dumpling Curry)

‘Lauki’ or ‘Lau’ or bottle gourd is staple in our house during summer. And I try to make different preparation with it like ‘Lau Chingri’, ‘Lau Shukto’ or this ‘Lauki Kofta Curry’. I even make sweet dish like ‘Lau er Payesh’ (Pudding with Bottle Gourd) and ‘Lau er Halua’ with it. ‘Luaki Kofta Curry’ is not a everyday cooking preparation but you can always make this when you invite guests for dinner or lunch. I prefer to have this with ‘Jeera Rice’ or with ‘Whole Masoor Dal Pulao‘ but it tastes as good with ‘Roti’ and ‘Paratha’.


For making Kofta:

  • Lauki / Lau / Bottle Gourd – 2.5 cup (Grated)
  • Besan / Chick Peas Flour / Gram Flour – ½ cup or as required
  • Red Chili Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Green Chilli – 2 (Finely chopped)
  • Aamchur or Dry Mango Powder – ½ tsp
  • Ginger Paste – ½ tsp
  • Salt – To taste
  • Oil – For frying the kofta

For making the Gravy:

  • Asafetida or Hing – 2 pinches
  • Cumin Seeds – ½ tsp
  • Onion Paste – 4 Tbsp
  • Tomato – 1 (Big – chopped)
  • Ginger Paste – 1 tsp
  • Cashew and Melon Seed Paste – 1 Tbsp
  • Red Chili Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Cumin Powder – 1 tsp
  • Garam Masala Powder – ½ tsp
  • Oil – 2 Tbsp
  • Sugar – ½ tsp
  • Salt – To taste
  • Chopped Coriander Leaves – For garnishing


For making the Koftas:

  1. Squeeze the grated lauki tightly and remove all water from grated lauki. Preserve the squeezed water for making the gravy.
  2. Add besan, turmeric powder, red chili powder, garam masala, salt, chopped green chili, ginger paste, aamchur powder and mix well. Make small-small balls from the prepared mixture. Add besan to bind all ingredients together.
  3. Heat oil in a kadai/deep pan and fry the kofta on medium flame till golden brown. Drain on absorbent paper and keep aside.
  4. You can also make the kofta in appe pan using few drops of oil and cook them all side till a golden brown on medium flame.

For making the Gravy:

  1. Heat the 2 tbsp oil in a deep pan. Temper the oil with asafetida and cumin seeds.
  2. Next add onion paste and ginger paste and fry till oil separates.
  3. Add chopped tomatoes and sauté till all mashed up.
  4. Next add red chili powder, turmeric powder, cumin powder, coriander powder and salt.
  5. Add squeezed lauki water, add more water if required. Add sugar and garam masala powder. Cook for 5-6 minutes and bring it to a boil.
  6. Gravy is completely ready. Add lauki kofta just before serving.
  7. Garnish with coriander leaves and serve with hot roti, paratha or steamed rice.


~ Do not throw the squeezed water from lauki, use it in making the gravy.

~ Add koftas in gravy, just before serving.



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