Recipe- North Indian Style Lauki Kofta Curry

Koftas made with lauki (bottle gourd) are simmered in a spiced onion tomato curry sauce. Lauki Kofta's can be deep-fried or air-fried. Serve this simple North Indian Lauki Kofta curry with roti or paratha for a healthy vegan and gluten-free meal.

Making a lot of kofta at once and freezing them is one way to save time. My mom also does this when she makes Dahi Vada. Now that I have my onion tomato masala in the fridge, I can make kofta curry quickly.

Ingredients

1 ½ pounds Bottle Gourd (Lauki) 1 medium, about 2 cups grated
1 teaspoon Salt
1 teaspoon Ginger grated
2 Green Chili Pepper finely diced, adjust to taste
½ teaspoon Kashmiri red chili powder
½ teaspoon Ground Cumin (Jeera powder)
¼ cup Gram flour (Besan) add 1 tablespoon more if needed
Oil as required, for frying

For The Gravy

2 tablespoon Oil divided
1 cup Onions finely chopped
1 teaspoon Ginger chopped
1 teaspoon Garlic chopped
2 Green Chili Pepper chopped
1 cup Tomato finely chopped
1 teaspoon Cumin seeds (Jeera)
½ teaspoon Ground Turmeric (Haldi powder)
1 teaspoon Kashmiri Red Chilli Powder
2 teaspoon Coriander powder (Dhaniya powder)
1 teaspoon Salt
2 cups Water or more as needed
½ teaspoon Garam Masala
2 tablespoon Cilantro leaves finely chopped

Method

For kofta:

- Wash the lauki and peel it using a vegetable peeler. Grate it using the medium hole of a grater. It would be about 2 cups of grated Lauki.

- Transfer the grated lauki in a mixing bowl and add salt to it. Mix well using your fingers. Let it sit for 10 minutes. This helps to let the lauki release its water.

- Now squeeze the grated lauki in between your palms to remove the water from it. You can also use a muslin cloth to remove the water. Keep the squeezed lauki in another medium-sized bowl.

- Add ginger, green chili, red chili powder, cumin powder and besan to the lauki. Mix well with your fingers.

- Make small balls from the lauki mixture. (Tip: If you are having trouble making a ball, then add 1 tablespoon more besan)

- Heat vegetable oil in a large frying pan (kadhai) over medium to high heat until it reaches 300°F. Once oil is hot, lower the heat to medium.

- Fry the balls on medium heat until golden brown from all sides. Stir them in between as needed. (You can also air fry the kofta balls at 350F for about 15-17 minutes. Turn them half way through)

For the gravy:

- Heat 1 tablespoon oil in a pan on medium-high heat. Once oil is heated, add onions, ginger, garlic and green chili peppers.

- Cook for 3 minutes until the onions are translucent. Then add the tomatoes. Cook for another 3-4 minutes so the tomatoes soften.

- Turn off heat and let the masala cool down a bit. Now transfer to a blender and blend to a smooth paste and set aside.

- In the same pan, heat 1 tablespoon oil. Add the cumin seeds and let them sizzle.

- Add the blended onion tomato masala to the pan. Add turmeric powder, red chili powder, and coriander powder to the pan. Mix well.

- Saute the onion tomato masala while stirring frequently for about 6-8 minutes. The masala will thicken, and start leaving oil on the sides of the pan.

- Now add the water to the pan. Stir well and let it come to a boil. Continue cooking the masala for 3 minutes.

- Now add the cooked kofta balls to the curry. Simmer for 5-6 minutes until the kofta soften and soak the liquids.

- Garnish with cilantro and serve with roti.

- Cooking kofta

* Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.
Oil as needed

* Cook covered in low flame.

* Once one side is golden, flip and cook the other side same way.

* Make sure the inside of the kofta also cooked thoroughly. Once done, take out.