Lauki Kofta (Bottle Gourd Kofta in Onion Tomato Gravy)
Besan-bound lauki dumplings shallow-fried until golden, then simmered briefly in a spiced onion-tomato gravy with yogurt and cashew paste for body.
Ingredients
For the lauki koftas
- 600 g bottle gourd lauki; about 2 cups packed after squeezing; peeled and grated
- 1 teaspoon fine salt for resting grated lauki
- 1/2 to 3/4 cup besan gram flour; as needed
- 2 tablespoons rice flour or fine cornstarch optional
- 1 teaspoon grated ginger
- 1 to 2 green chilies finely chopped
- 1/4 cup chopped cilantro
- 1/2 teaspoon cumin seeds lightly crushed
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon garam masala
- Neutral oil for shallow frying (about 1/2 to 3/4 cup)
For the onion-tomato gravy
- 2 tablespoons neutral oil
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 cups thinly sliced onions about 2 medium
- 1 tablespoon ginger-garlic paste
- 1 cup tomato puree or fresh tomato puree
- 1/4 cup raw cashews soaked in hot water 20 minutes, blended with 2 to 3 tablespoons water into smooth paste
- 1/2 cup plain whole-milk yogurt whisked smooth
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon sugar or jaggery optional
- 1 to 1 1/4 cups water
- 1/2 to 1 teaspoon fine salt to taste
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi crushed between palms
- 2 tablespoons heavy cream or extra whisked yogurt optional
Instructions
Lauki koftas
- Toss grated lauki with 1 teaspoon salt; rest 15 to 20 minutes. Squeeze out liquid firmly; aim for about 2 cups packed grated lauki.
- Mix ginger, green chilies, cilantro, crushed cumin, coriander powder, turmeric, Kashmiri chili, garam masala, and optional rice flour or cornstarch into lauki.
- Add besan in thirds, mixing until mixture forms a soft dough that holds shape. Shape 12 to 14 small ovals or rounds; rest 10 minutes.
- Heat about 1/2 inch oil in a wide skillet on medium. Fry koftas in batches without crowding until golden on both sides, about 2 to 3 minutes per side. Drain on paper towels.
Onion-tomato gravy
- Heat 2 tablespoons oil in a deep pan. Add bay leaf and cumin seeds; when cumin splutters, add sliced onions with a pinch of salt. Cook on medium, stirring often, until deep golden, 12 to 15 minutes.
- Add ginger-garlic paste; cook until raw smell fades, about 1 minute. Add tomato puree; cook until thick and oil separates at edges, 8 to 10 minutes.
- Lower heat; stir in yogurt in a thin stream. Cook 2 to 3 minutes. Add coriander powder, cumin powder, Kashmiri chili, and turmeric; stir 30 seconds.
- Add cashew paste and 1 cup water; simmer 8 to 10 minutes until gravy is cohesive. Season with salt and optional sugar or jaggery. Stir in garam masala and kasuri methi. Swirl in cream or extra yogurt if using.
Finish
- Gently nestle fried koftas into gravy; spoon sauce over. Simmer on low 3 to 4 minutes to heat through. Serve hot with roti, thepla, or rice.
Notes
Squeeze lauki very well after salting; excess water makes koftas break in the oil.
Fry in batches at steady medium heat so koftas set without absorbing excess oil.
Keep final simmer short after adding koftas so they stay intact.
Refrigerate leftovers up to 2 days in an airtight container; reheat gently with a splash of water.
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