Servings:
Ingredients
For Koftas:
- 1 medium bottle gourd 700g
- 1/2 cup gram flour besan
- 1/2 tbsp ginger-garlic paste
- 2 no green chilies chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp salt
- 1/2 tsp coriander powder
For Gravy:
- 2-3 Tbsp mustard oil
- 2 medium onions chopped
- 2 no tomatoes, Medium pureed
- 1 Tbsp ginger-garlic paste
- 1 no green chili chopped
- 2 no cardamom pods
- 1- inch cinnamon stick
- 2 no bay leaves
- 1/8 tsp asafoetida hing
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp red chili powder
- 1/2 tsp coriander powder
- 400 ml water
- 2 cups milk
For Garnish:
- 1 tsp Roasted cumin powder
- 1 Tbsp Fresh coriander leaves chopped
Instructions
Prep the Bottle Gourd:
- Start by peeling the bottle gourd. Cut it into quarters and remove the spongy center. Don’t throw those trimmings away; chop them finely and set them aside for the gravy—they add great flavor!
Grate and Salt:
- Grate the bottle gourd using the large side of a grater. Mix it with 1 teaspoon of salt and let it rest for about 5 minutes. This helps release excess water.
Squeeze and Mix:
- Squeeze out as much water as you can from the grated bottle gourd. Transfer it to a mixing bowl
- Add gram flour, red chili powder, turmeric powder, coriander powder, chopped green chilies, and ginger-garlic paste.
- Mix everything well.
Shape the Koftas:
- Roll the mixture into small balls or flatten them slightly, about 20g each.
Fry the Koftas:
- Heat oil in a deep pan. To test the mixture, fry one kofta first. If it holds together, continue frying the rest until they’re golden brown and cooked through. Don’t overcrowd the pan. Remove and drain on paper towels.
Making the Gravy:
- In a large wok or heavy-bottomed vessel, heat the mustard oil until it begins to smoke slightly. Add the bay leaves, cinnamon stick, and cardamom pods. Sauté until they release their aroma.
- Add the ginger-garlic paste and sauté until it turns golden brown.
- Toss in the chopped onions and fry until they are golden brown.
- Then add the chopped bottle gourd trimmings you saved earlier.
- Sprinkle in the asafetida, turmeric, salt, red chili powder, and coriander powder. Sauté until the oil starts to separate from the masala.
- Add the tomato puree and cook it down until the oil separates again. If you prefer a smoother gravy, you can let this mixture cool and then blend it into a fine paste.
- Pour in 400 ml of water and let the gravy simmer for about 10 minutes on medium heat.
- Lower the heat and slowly stir in the milk. Keep stirring continuously to prevent the milk from curdling.
- Gently add the fried koftas to the gravy. Let them soak in the flavors for about 10 minutes on low heat.
Serve and Garnish:
- Sprinkle the gravy with roasted cumin powder and chopped fresh coriander leaves. Serve your delicious Lauki Kofta hot with chapati, naan, or rice. Enjoy!
Tried this recipe?Let us know how it was!