Lauki Kofta Curry


 It’s June and summer is still at its peak. The days are longer and it seems they are longer on weekends as hubby has a working Saturday:-P. So I have all the time in the world for my cooking spree. This weekend was no exception and I made this Kofta Curry which was specially requested by ‘I’ and was pending for so long. I hope this surely brings a smile on her face :-))
Lauki /Dudhi/ Ghiya is full of nutrients but not liked by many. This is one such recipe which gives a respectable status to the humble veggie. Lauki Kofta can be made in simple gravy and can also be made with rich creamy gravy. I obviously like the simple gravy . Also, gravy with cream quickly goes bad .Take a look at the recipe:

Ingredients (for Kofta):

  • 2 cups grated Lauki or 1 medium sized Lauki
  • 1 cup gram flour
  • 1 tblspn Coriander Powder
  • Red Chilly Powder to taste
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon ginger paste
  • Salt to taste
  • Oil for frying Kofta

Ingredients (for Gravy):

  • 2 medium onions
  • 1 tblspn Garlic Paste
  • 1 teaspoon Ginger Paste
  • ½ cup Coriander
  • 2 medium size tomatoes, pureed
  • 1 teaspoon Turmeric Powder
  • 2 teaspoons Coriander Powder
  • Red Chilly Powder to taste
  • 1 tablespoon Everest Bhaji Masala
  • 2 tablespoon oil

Preparation Time: 20 mins

Cooking Time: 25 mins

Serves: 4

  • For Koftas, peel the lauki and grate it finely.
  • Grated Lauki has a lot of water content. Squeeze the grated lauki and keep the water aside.
  • Place the grated lauki in a mixing bowl. Add gram flour, salt, red chilly powder, Turmeric powder, coriander powder, ginger paste and mix well. 
  • Don’t add water as grated lauki has enough water content to give the desired consistency.
  • Heat oil in a frying pan. Grease your fingers and take a small portion of the thick batter /lauki dough and put it in oil.
  • Deep fry the koftas on medium flame till they become golden brown. Make koftas from remaining batter as well. Keep them aside.
  • For the gravy, grind all the ingredients (except oil, turmeric powder and bhaji masala) into a fine paste.
  • Heat oil in a pan. Add turmeric powder and then add the onion paste.
  • Sauté till the mixture starts leaving the pan.
  • Add salt and the lauki water. Mix well. Add some more water .
  • You can increase or decrease the quantity of water to get desired consistency.
  • Bring the gravy to boil and then add Everest Bhaji Masala.
  • Add koftas, cover the pan and let the gravy boil for another 5 minutes.
  • Serve hot with Roti or Steamed Rice.


Chandana Mungre Kashid
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