Lauki Kofta Curry | Bottle Gourd Kofta Curry Recipe

Lauki Kofta or Bottle gourd kofta can be served with rice or chapathi. In tamil we call as sorakkai and am not a great fan of it. I never knew that we can make kofta using bottle gourd until I find it online. TH loves kofta generally and I served it for chapathi for our dinner.

It is very important to squeeze out all the water from the grated bottle gourd else it would be difficult in making balls and also in deep frying. Add besan if u need it more. As soon u mix the mixture for the kofta, deep fry it quickly. Else it will become watery because of the bottle gourd and also the onions.

It is always better to serve this immediately you prepare. Prepare kofta and gravy separately and while serving add kofta in the serving bowl and then pour the gravy on to it. Keep for 5 mins or so and then serve. 

Ingredients

For kofta

1 Bottle gourd

1tbsp chopped onion

2tsp chopped coriander leaves

1 green chilly

½ tsp red chilli powder

Salt

1tbsp besan/gram flour

2tsp rice flour

½ tsp cooking soda

Water (as needed)

Oil (for deep frying)

For the gravy

1 onion

2 tomatoes

1tsp ginger garlic paste

1tsp chilli powder

1 ½ tsp coriander powder

½ tsp turmeric powder

Generous pinch of kasoori methi leaves

2 tsp heavy cream

Coriander leaves (to garnish)

How to make it

• Peel the skin of bottle gourd, remove the seeds inside and grate the soft part in a grater with fine holes. Squeeze the watery part from the bottle gourd completely and set in a mixing bowl.

• Add finely chopped onions, chillies, coriander leaves, salt, cooking soda, chilli powder, rice and gram flour. Mix it well.

• Heat oil in a pan for deep frying. Make small balls of the mixture and deep fry it. Make sure the balls the cooked inside.

• These koftas can be served as such as an appetizer.

• Grind roughly chopped onions, tomatoes and ginger garlic paste to a smooth paste.
• In a pan heat oil and splutter cumin seeds along with cloves, cinnamon and cardamom.

• Then add the smooth onion tomato paste along with the spice powders.

• Sauté till there is no water and the raw smell leaves.

• Then add water to make this as gravy. Check for salt at this stage.

• Bring this to boil and finally add crushed kasoori methi and heavy cream.

• Add the koftas before u serve the gravy, since the koftas will absorb the gravy quickly.

• Serve hot with roti or chapathi.