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Lauki Ka Kofta Recipe

Lauki Ka Kofta Recipe with Gravy

Srirup
Lauki Ka Kofta or Ghiye Ke Kofte is a tasty recipe with Lauki or Bottle gourd that tastes absolutely amazing. An extremely easy recipe that gets ready in less than 30-minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Course dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 110 kcal

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.

Video

Keyword Ghiye Ke Kofte, Lauki Ka Kofta, Lauki Sabji