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Lauki Ka Kofta/Lauki Kofta Curry/Dudhi Kofta
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Lauki Ka Kofta/Lauki Kofta Curry/Dudhi Kofta

Lauki Kofta is prepared by simmering kofta balls in spicy gravy of tomato onion paste and other spices. Kofta is prepared by deep frying the mixture prepared from grated Lauki and few spices.
Course Main Course, Main Dish
Cuisine Indian, North Indian, |Gujarati
Keyword Lauki Ka Kofta
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Total Time 55 minutes
Servings 4 servings
Calories
Author Recipe by Chits

Ingredients

For Lauki Kofta:

  • 500 gm Bottle Gourd (Lauki/Ghia/Dudhi) 1/2 kg
  • 6 tablespoon Gram Flour (Besan)
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chilli Powder
  • 1/4 teaspoon Roasted Cumin Powder
  • 1/8 teaspoon Garam Masala
  • 1/4 teaspoon Black Pepper Powder
  • 2 tablespoon Chopped Coriander Leaves
  • 2 piece Chopped Chilli
  • 1/2 teaspoon Ginger Garlic Paste
  • 1 tablespoon Ghee
  • Salt to Taste
  • Oil to Deep fry

For Curry:

  • 2 medium Onion Paste
  • 1 teaspoon Cumin Seeds
  • 4 medium Tomato Paste
  • A pinch Heeng
  • 1.5 teaspoon Ginger Garlic Paste
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • 1/4 teaspoon Garam Masala
  • 2 tablespoon Chopped Coriander Leaves
  • 1/2 teaspoon Kasuri Methi
  • 1-2 piece Slit Green Chilli
  • 3 tablespoon Oil
  • 1/2 cup Water
  • Salt to Taste

Instructions

To make Lauki Kofta:

  • Take the Bottle Gourd and peel off the outer skin with the help of a peeler. Wash it and cut into 2-3 pieces so that it is easy to grate.
  • Take a large bowl and grate all the pieces with the help of a grater. Grate the Lauki as thin as possible so that it is easy to bind and make kofta.
  • Squeeze out the water completely from the grated Lauki and shift it into different bowl. If required you can squeeze out the water for the second time also.
  • Now add Gram Flour (Besan), Turmeric Powder, Chilli Powder, Cumin Powder, Garam Masala, Black Pepper Powder, Ginger Garlic Paste, Chopped Green Chilli, Coriander Leaves, Ghee and Salt to the grated Lauki.
  • Mix all the ingredients uniformly. If required you can add extra Gram Flour so that it is easy to bind and make kofta. Keep it aside.
  • Heat Oil in kadai over medium heat. Make small balls of the Lauki mixture and drop 4-5 balls into the oil.
  • Deep fry them till it becomes light golden in colour. Keep it stirring in between so that it is cooked uniformly and does not burn.
  • In the similar manner make kofta for the remaining mixture. Keep the kofta over paper towel so that it absorbs excess oil. Keep the kofta aside.

To make Lauki Kofta Curry Recipe

  • Heat 3 tablespoon Oil in Kadai over medium heat. Add Heeng and Cumin Seeds. Allow the cumins to crackle.
  • Add the Onion Paste and sauté it for 3-4 minutes. Now add Ginger Garlic Paste. Cook the paste till the colour changes to light golden.
  • Now add the Tomato puree and mix it uniformly. Cook it for another 2-3 minute.
  • Add the spices such as Turmeric Powder, Chilli Powder, Coriander Powder and Garam Masala. Also add Salt to it. Mix the spices properly.
  • Cook the spices till the oil starts separating. When the oil separates from the spices, add water to it. Add water as per the consistency required for the curry.
  • Cook the mixture by covering it with lid. Cook till the oil starts floating at the upper layer. Kofta gravy is ready.
  • Now add the kofta to the gravy and mix it properly. Also add slit green chilli to make it spicy.
  • Add Chopped Coriander Leaves and Kasuri Methi. Mix them and cook for a minute.
  • Now add water as per the consistency required. Close the lid and cook for 3-4 minutes more.
    Lauki Ka Kofta/Lauki Kofta Curry/Dudhi Kofta
  • Lauki Kofta is ready to be served. Serve it by garnishing coriander leaves over it. Lauki Kofta taste good when served with Rice, Parantha or Roti.

Notes

  1. If you want, you can also add Chopped Onion to the grated Lauki mixture to make the kofta’s.
  2. While making kofta, you must keep in mind that the water present in grated Lauki should be completely squeezed out or else it will be difficult to bind the kofta.
  3. While making the mixture for kofta, add the besan as per requirement. If required you can add extra besan. Do not add too much besan to the mixture. It will make the kofta hard after deep frying.
  4. To deep fry the kofta, you can directly pour the Lauki mixture in small amount into the oil instead of making kofta balls.
  5. After the mixture is prepared, do not keep it idle for long. It will make the mixture watery since Lauki releases water.
  6. If you want you can prepare the paste of onion and tomato together and then cook it in oil. To make thicker gravy you can also add small amount of besan to the tomato onion paste.
  7. We have added Ghee to the mixture to make the kofta softer. Also cook the kofta over medium flame so that it is cooked from inside also.