We hate ghiya or Lauki. Don't we? But, here is Ghiya Ke Kofte or Lauki Ka Kofta recipe which will make you fall in LOVE with Lauki all over again. For those of you who are wondering what on earth is ghiya or lauki.., let me tell you that Lauki in English means Bottle Gourd. Bottle Gourd or Lauki is very healthy. It has many health benefits. My dad makes me lauki juice or bottle gourd juice every day. He says, apparently it cuts fat and helps lower cholesterol levels.
In my home, nobody likes Ghiya or Lauki. In fact, our common mindset is - that's too healthy! How can that be Tasty? right?
Well, not to lie, I used to think in just like this until my mom shared with me this Lauki Kofta recipe.
When it comes to making a boring recipe, interesting and tasty and appetizing, my MOM, is pure genius.
So, today, let me quickly share with y'all this amazing recipe.
Thick gravy with soft kofta swimming in it, feels truly amazing. The dish is absolutely simple and takes hardly much time.
I know when you hear the term kofta the first thing that comes to mind is - oh! God! Make balls, fry them, then make the gravy! That's too much off a work. right? Well, yes! I am not gonna lie to you. In this Lauki ki Sabji you will definitely need to do all of that. You will have to grate lauki and then mix it with spices and then make balls, fry them, make gravy and throw them in it.
But, I can promise you one thing that this TASTES AMAZING! No kidding, guys! I could never believe that something so boring as lauki could give us this amazing dish someday.
You know what is the best part about Lauki - it doesn't have a deep and sharp taste of its own. This is a boon for cooks and chefs. Why? Because you can use your spices or masalas!
I just love adding Masalas in my gravy. You can say that I love "Masaledar" food! And, when it comes to turning something boring into masaledar and chatpati, I am always excited.
So, with no further ado, let's quickly learn how to make Lauki Ka Lofta
How to Make Lauki Kofta?
To make Lauki Kofta you will first have to grate your Lauki. Which is a very easy step and I really like doing it. Sing a song, grab your grater and by the time your song ends you will have a bowl of grated lauki.
Now once you have grated your lauki, squeeze out its juice. What do you think you should do with the juice? Should you throw it away? No! Keep it with you! It's really healthy. Drink it up!
You have already grated the lauki. Now what? Now, what do you think we should do? Should we make balls of this grated lauki and fry it in oil? No, that way our Lauki ki sabji will be back to being boring and tasteless. So, what do we do? Head over to your spice section and grab all the Masalas. And, what else? How will you do the binding? Besan? Cornflour? Maida? Well, go with besan! It will bring a nice coating - absolutely golden brown coating on your koftas and they will be perfect in taste!
Now what? Now just fry them until nice and crispy. And your lauki kofta is ready! Are you gonna serve this like this? No! Never! This is no pakora that you will enjoy with sauce. The real flavors come when you add it to the gravy.
Our Koftas are ready. right? Now, how do we make the gravy for our Ghiya ke Kofta?
Very Easy! What do you think you should start with? Yes, take a pan and start with sabut masale or whole spices! What whole spices do we add while making our restaurant like Lauki Ka Kofta? Well, no garam masala here! Ok?
Start with bay leaf or tej patta. Why? For that aroma of tej patta. Now add jeera or cumin seeds along with dhania or coriander seeds. These whole spices will create the base of your gravy. When you taste the gravy, you will find them in it. And, it will enhance it's taste. Now what? Our best friend - Onions - finely chopped - and then goes in our garlic and ginger. When you taste the gravy the garlic and ginger will give a beautiful earthy tone to it. And then once the onions are done, we add tomato puree.
Why tomato puree? Why not roughly chopped tomato? Good Question!
a) Tomato Puree will take less time to cook. b) Tomato Puree will make our gravy smooth and thick.
Now is everything over or there is more to add?
Well, valid question. But, we have not added the main ingredient for our recipe. Yes! The Masalas! The Dry Spices. So generously add your spices and "Bhuno" It real good.
Lastly, add water if you want gravy in your Lauki Ka Lofta. Let it come to boil and slowly drop your Lauki Koftas in it.
Garnish with freshly chopped coriander leaves or Kasuri Methi and it is done!
Easy, right?
Did you like this recipe? I really hope you did. Thanks for sticking around. If you are making this then tag me on Instagram with #twinskirasoi and also leave a rating with a comment for this recipe below.
Other vegetarian dinners recipes
Lauki Ka Kofta Recipe with Gravy
Equipment
- Kadhai or Skillet
Ingredients
- 1 Cup Ghiya or Lauki grated
- 2 Tablespoon Besan or Gram Flour
- 1 Tablespoon Breadcrumbs
- 1 Tablespoon Dhania Powder
- 1 Teaspoon Lal Mirch Powder or Red Chili Powder
- 1 Tablespoon Chaat Masala
- 1 Teaspoon Salt OR AS PER TASTE
- 1 Teaspoon Kali Mirch Powder
- 2-3 Pieces Hari Mirch or Green Chilies finely chopped
- ½ Inch Ginger Grated
- 3-4 Cloves Lahsun or Garlic finely chopped
- 1 Medium-Sized Onion finely chopped
- 1 Teaspoon Ajwain or Carom Seeds
- 1 Tablespoon Desi Ghee or Clarified Butter
Frying the Kofta
- 3-4 Tablespoons Refined Oil for frying the kofta
Making the Gravy for Lauki Ka Kofta
- 1 Cup Refined Oil
- 1 Teaspoon Jeera or Cumin Seeds
- 1 Teaspoon Dhania Seeds or Coriander Seeds
- 2 Large Onions finely chopped
- 4-5 Cloves Lahsun or Garlic
- 1 Teaspoon Adrak Ginger (grated)
- 1 Cup Tomato Puree approximately 2-3 tomatoes
- 1 Teaspoon Haldi Powder or Turmeric Powder
- 2 Teaspoon Lal Mirch Powder or Red Chili Powder
- 1 Teaspoon Jeera Powder or Cumin Powder
- 1 Tablespoon Dhania Powder or Coriander Powder
- 2 Tablespoons Besan or Gram Flour
- ½ Teaspoon Salt OR AS PER TASTE
- ½ Teaspoon Kali Mirch Powder or Black Pepper Powder
- ½ Teaspoon Chaat Masala
- 2-3 Tablespoon water OR AS MUCH GRAVY YOU WANT
- 1 Teaspoon Garam masala powder
- 1 Tablespoon Desi Ghee or Clarified Butter
- 2-4 Tablespoons Water or As Much Water you need for the Gravy
FOR GARNISH
- 1 Teaspoon Kasuri Methi Dried (crushed with your fingers) also known as Dried Fenugreek Leaves
Instructions
Making the Filling for Lauki Ka Kofta
- In a medium-sized bowl take 1 cup crushed or grated ghiya or lauki. Squeeze its water and keep it aside. Into the grated lauki add besan, breadcrumbs, dhania powder, lal mirch powder, chaat masala, salt, kali mirch powder, chopped hari mirch or green chilies, some grated ginger or adrak, finely chopped lahsun or garlic, finely chopped Onion, Ajwain, and some Desi Ghee.Give all of that a good mix. Make small balls or koftas and place them on a plate.
Frying the Lauki Koftas
- In a non-stick pan, first of all, heat some Oil. Add the koftas carefully and let it fry for about 90-seconds on high flame. Now, use a spoon or spatula to turn them over and let the other side cook for some more time. Cover the lid and lower the flame. It will cook on it's own in about 3-4 minutes. Once both sides are perfectly brown take them out.
Making the gravy for Lauki Kofta
- In a non-stick pan add oil. As the oil heats up add bay leaves, jeera, dhania as it begins to sizzle and you get a nice aroma of jeera, add finely chopped Onions. Sautee the Onions on Low Flame until it turns light brown and translucent. Now add chopped garlic and grated ginger. Sautee it for about 1 minute. Now add in the tomato puree. Add the dry spices - Haldi Powder, Lal Mirch Powder, Jeera Powder, Dhania Powder, Kali Mirch Powder, Salt, chaat masala, and some Besan. Cook it nicely until the besan cooks evenly. Add some garam masala powder and mix it well.Lastly add some Desi Ghee and mix it well.Now, add water as much gravy you require. Besan will soak up a lot of water so no matter how much water you add it is going to dry out at the end. As it comes to a boil, add the Lauki Koftas and simmer for about 2 minutes. Then turn off the flame.
- Garnish it with Kasuri Methi or Freshly chopped Coriander leaves. Enjoy with some plain roti or plain rice.