Lauki Kofta | Lauki ke Kofte » Dassana’s Veg Recipes

This Lauki ke Kofte recipe has bottle gourd kofta dunked in a scrumptious, spiced tomato-based gravy. The primary time I attempted Lauki Kofta was at my in-law’s place. I by no means knew that such a a delish, tangy curry could possibly be made with bottle gourd (opo squash, lengthy melon or lauki, dudhi, ghia). The well-known model Malai Kofta is what I used to be accustomed to.

About Lauki ke Kofte

Lauki, dudhi, ghia, bottle gourd or opo squash is used to make the koftas or fried dumplings on this Lauki ke Kofte recipe. These are steeped in a tangy, mildly spiced gravy with a tomato base. This vegan gravy is wealthy and laden with flavors.

I fell in love with the koftas after making an attempt this Lauki Kofta for the primary time. They have been completely melt-in-mouth. The gravy had a pleasant tangy style coming from the tomatoes.

My mom-in-law’s Lauki Kofta recipe doesn’t have anything within the curry paste, which is majorly made with tomatoes, onions, ginger and garlic. The tempering is of solely cumin seeds.

I improvised on her Lauki Kofta recipe and turned it right into a smoother and creamier model by including cashews. The nuts add physique to the gravy and improve the style.

There’s a very good quantity of prep work that goes on this Lauki Kofta recipe. If all the pieces is in place, it turns into simpler.

For the dumplings half, I’ve made koftas which don’t soak up a lot of the gravy as they don’t seem to be porous or very tender. You may add lauki pakoda or fritters. These will soak up the gravy, swell and might break as properly.

The most important distinction between kofta and pakoda is the consistency of the combination or batter. Kofta combination is thick and pakoda batter has a pouring consistency. You may select no matter’s possible for you.

The Lauki ke Kofte is greatest loved with roti, phulka, naan, parathas, roomali roti, jeera rice and even plain steamed rice.

Step-by-Step Information

Tips on how to make Lauki Kofta

Make Kofta

1. Rinse, peel and grate 1 medium-sized lauki or bottle gourd. Measure the grated lauki and you have to 2 cups of those.

Squeeze the grated lauki and maintain the juice. We’ll use this juice within the gravy.

Word: If the bottle gourd tastes bitter, then throw it away. So do a style check earlier than you peel and grate the lauki.

2. To the grated lauki, add the next components:

• 4 tablespoons gram flour (besan)
• ¼ teaspoon garam masala powder
• ¼ teaspoon crimson chili powder
• 1 finely chopped inexperienced chili
• salt as required

3. Combine properly and kind small sized spherical or oval balls. Run a little bit of oil in your palms when shaping the kofta.

When you add water to this combination, you’re going to get a pakoda batter. Drop spoonfuls of the batter within the oil to make pakoda. Keep in mind so as to add much less water to make the batter.

4. Warmth oil in a kadai or frying pan for deep frying or shallow frying.

Gently place the lauki koftas within the scorching oil. I first added only one to verify if it breaks or doesn’t break. You may decide to shallow fry or deep fry.

5. Fry koftas in oil, let all sides brown evenly turning over gently as wanted. The primary kofta which I added has already browned.

6. To soak up additional oil, drain fried lauki koftas on paper tissues.

Make Masala Paste and Sauté

7. In a blender or mixer-grinder, make a effective, clean paste of the next components:

• 2 giant roughly chopped tomatoes
• 1 medium sized roughly chopped onion
• 1 chopped inexperienced chili or 1 teaspoon, chopped
• 1 inch chopped ginger or 1 teaspoon chopped ginger
• 4 to five chopped garlic cloves or 1 teaspoon chopped garlic
• 2 tablespoons damaged cashews.

There is no such thing as a have to any water whereas mixing these components.

8. Take away the additional oil from the identical pan wherein you fried the koftas. Maintain round 2 tablespoons oil. Or you can decide to make use of 2 tablespoons of contemporary oil.

Warmth the oil in one other pan or in the identical pan. Fry 1 teaspoon cumin seeds first on a low warmth till they splutter. Add the bottom masala paste. 

Watch out because the paste splutters. If there’s an excessive amount of spluttering, simply cowl the pan with a lid not masking totally. Enable some steam to flee.

The spluttering stops after the paste combination thickens. Take away the lid. Maintain stirring the masala at occasions.

Sauté for whole of 8 to 10 minutes on medium-low warmth after you add the masala paste to the pan.

Make Lauki Kofta Curry

9. After sautéing it for 8 to 10 minutes you will note that the masala paste thickens barely. Now add all of the dry floor spice powders listed beneath:

• ¼ teaspoon turmeric powder
• ¼ or ½ teaspoon crimson chili powder or cayenne pepper
• 1 teaspoon coriander powder
• ¼ or ½ teaspoon garam masala powder

10. Stir and cook dinner the masala for 3 to 4 minutes or until it leaves oil. The masala can even thicken extra and look shiny.

11. Add the lauki juice and 1 cup water or as required. Stir and simmer the gravy for 10 to 12 minutes extra. Don’t cowl the pan with a lid.

12. As soon as the simmering is full and the curry has thickened a bit, season with salt and stir. When you like a candy style in your gravy, add sugar as required.

Add the fried koftas to the curry and serve Lauki Kofta scorching with roti, naan, steamed basmati rice or jeera rice.

Skilled Suggestions

• Prep Forward: The preparation for this recipe is time intensive. Maintain the gravy base and kofta pre ready. You may mix the masala paste a day upfront and refrigerate it.

  If you’re getting ready this recipe on particular events, you may make and form the kofta combination and refrigerate them to ease your work. Subsequent day, you possibly can simply fry the koftas and end the gravy.

• Batter Consistency: When you add water to the kofta combination, you’re going to get a batter consistency with which you may make lauki ke pakode. However bear in mind so as to add some gram flour as properly. Drop spoonfuls of the batter within the oil to make pakoda.

  Additionally be aware that you may shallow fry or deep fry the koftas. Since these pakodas shall be lighter and fluffy, they may find yourself absorbing all of the curry/gravy in the event you dunk them in it. So serve these pakodas whenever you serve the gravy.

• Deep Frying: Fry the koftas in oil on the proper temperature. The oil needs to be scorching sufficient for the kofta to come back up steadily and swiftly. If the kofta stays on the backside and comes up slowly, the oil is heat.

  This can make your kofta soak up quite a lot of oil and it could crumble. If the kofta comes up and browns too rapidly, the oil may be very scorching. This can cook dinner the kofta from exterior and the within will stay undercooked.

Extra Useful Suggestions

• Sautéing Masala: The masala paste splutters. Watch out. If there’s an excessive amount of spluttering, cowl the pan with a lid not masking totally. Enable some steam to flee. The spluttering stops after the combination thickens.
• Curry Consistency: The Lauki Kofta gravy is normally clean, creamy and barely thick. You may maintain the consistency barely medium or medium-thick consistency too.
• Sweetness: Regulate the extent of sweetness within the gravy by growing or lowering the sugar amount.
• Including Cream: You may garnish the Lauki Kofta with a tablespoon of heavy, whipping or two tablespoons of sunshine cream. This can make the gravy richer.
• Make Forward: Put together the gravy and kofta and refrigerate them individually. Serve collectively. So warmth the gravy in a pan. If the gravy is simply too thick, add a little bit of scorching water. Heat the kofta in a preheated oven at 120 levels C (250 levels F) for a couple of minutes.

FAQs

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Lauki Kofta | Lauki ke Kofte

By Dassana Amit

Lauki ke Kofte is a scrumptious, mild tomato-based gravy with koftas product of bottle gourd. This squash selection can be referred to as calabash, opo squash or lengthy melon in English and lauki, dudhi or ghia in a couple of Indian languages.

Prep Time 30 minutes

Prepare dinner Time 30 minutes

Whole Time 1 hr

Prepare dinner ModeStop your display screen from going darkish whereas making the recipe

Making lauki kofta

• Rinse and peel the lauki (bottle gourd). Grate it. Measure and you must get 2 cups of grated lauki.Be certain to style the bottle gourd earlier than you peel and grate. It shouldn’t be bitter. If the lauki tastes bitter, trash it.

• Squeeze the grated lauki and gather the juice in a bowl or mug. Maintain the juice apart.

• Combine all of the components, besides oil, for making the koftas with the grated lauki.

• Make small spherical formed balls or patties. 

• Warmth oil in a kadai or frying pan. Fry the lauki koftas in oil, until they’re evenly golden browned from all sides.

• Drain the fried kofta on paper towels in order that the additional oil is absorbed.

Making masala paste

• Mix all of the components talked about beneath ‘for making masala paste’ with out water to a clean and effective paste.

• If wanted add a little bit of water, however do not add an excessive amount of water as then the masala paste splutters whereas frying.

Making lauki kofta gravy

• Take away additional oil from the frying pan wherein the koftas have been fried. Maintain about 2 tablespoons oil. Or you can decide to make use of 2 tablespoons of contemporary oil.

• Warmth the oil and fry the cumin seeds first on low warmth till they splutter. Then, add the bottom masala paste.

• Sauté for 8 to 10 minutes on medium-low warmth stirring usually. Then add all the bottom spice powders.

• Stir and proceed to sauté the masala paste until it begins leaving oil from the edges. The masala can even thicken and look shiny.

• Add the lauki juice and about 1 cup water or as wanted to the sautéed masala paste. 

• Stir and simmer for 10 to 12 minutes or till the curry thickens a bit. Lastly, add the fried koftas.

• Swap off the warmth and let the koftas be within the gravy for a couple of minutes.

• Garnish with coriander leaves and serve Lauki Kofta scorching with roti, naan or jeera rice.

• When you add water to the kofta combination to make a pakoda like batter, then do add some gram flour as properly. 
• When you do make a lauki pakoda, then serve it solely when serving the gravy. Don’t add them within the gravy or curry as they may soak up all of the curry. The pakoda being lighter and fluffy, absorbs the gravy. 
• Don’t use tomatoes that are very tangy or bitter.
• You may add sugar in your gravy, in the event you prefer it candy. 

Vitamin Info

Lauki Kofta | Lauki ke Kofte

Quantity Per Serving

Energy 194 Energy from Fats 126

% Each day Worth*

Fats 14g22%

Saturated Fats 2g13%

Polyunsaturated Fats 1g

Monounsaturated Fats 10g

Sodium 610mg27%

Potassium 410mg12%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 598IU12%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.04mg2%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.2mg10%

Vitamin C 12mg15%

Vitamin E 5mg33%

Vitamin Ok 9µg9%

Calcium 58mg6%

Vitamin B9 (Folate) 45µg11%

Iron 2mg11%

Magnesium 70mg18%

Phosphorus 94mg9%

Zinc 1mg7%

* % Each day Values are primarily based on a 2000 calorie food regimen.

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This Lauki ke Kofte recipe from the archives, first printed in 2013 has been republished and up to date on December 2022.