Lauki Kofta curry, also known as Ghia Kofta or Dhudhi Kofta, is a beloved and commonly prepared dish in North Indian households. This delicious curry features deep-fried fritters made from bottle gourd (lauki), besan (gram flour), and a blend of spices, all simmered in a rich onion-tomato gravy. I first learned how to make this delightful curry from a friend in Mathura, and it quickly became a favourite in my home. Before discovering this recipe, bottle gourd was not a regular ingredient in our family meals.
Why You Should Eat Lauki Kofta
Bottle gourd offers numerous health benefits:
- Natural Hydrator: Lauki helps keep you cool and quenches your thirst on hot summer days.
- Weight Management: Low in calories and high in nutrients, it’s an excellent option for those watching their weight.
- Rich in Minerals and Vitamins: Lauki is a good source of calcium, magnesium, iron, and vitamins B and C.
- Digestive Health: Its high soluble and insoluble fiber content aids digestion, maintains healthy gut flora, and prevents constipation.
- Heart Health: Soluble fiber in lauki lowers cholesterol levels and supports heart health.
- Blood Pressure Regulation: Potassium in lauki helps counteract the effects of sodium, aiding in blood pressure management.
- Natural Detoxifier: Lauki helps eliminate toxins and purify the blood.
- Boosts Immunity: Rich in vitamins and antioxidants, lauki strengthens the immune system, helping to fight infections and diseases.
Enjoying Lauki Kofta curry not only delights your taste buds but also brings numerous health benefits to your table.
Lauki Kofta
Lauki Kofta curry, also known as Ghia Kofta or Dhudhi Kofta, is a beloved and commonly prepared dish in North Indian households. This delicious curry features deep-fried fritters made from bottle gourd (lauki), besan (gram flour), and a blend of spices, all simmered in a rich onion-tomato gravy. I first learned how to make this delightful curry from a friend in Mathura, and it quickly became a favourite in my home. Before discovering this recipe, bottle gourd was not a regular ingredient in our family meals.
Equipment
- 2 Pan
- 1 Grater
Ingredients
For Making Koftas
- 1 no Bottlegourd(Lauki) Medium size
- 5 tbsp Besan flour
- 1 tbsp Coriander powder
- ½ tsp Cumin powder
- 2 tsp Red chilli powder
- ½ tsp Garam masala
- ¼ tsp Turmeric powder
- As req Salt
- 1 tsp Ajwain
- 1 tsp Ginger, Green chilli Crushed
Making Curry
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 no Green chili Chopped
- 2 no Onion Finely chopped
- 1 tsp Ginger garlic paste
- 4 no Tomatoes pureed
- 1½ tsp Red chilli powder
- 2 tsp Coriander powder
- ½ tsp Garam masala
- ½ tsp Cumin powder
- ¼ tsp Turmeric powder
- As req Salt
- To garnish Coriander
Instructions
Making Koftas
- Prepare the Bottle Gourd: Take a medium-sized bottle gourd and wash it thoroughly. Peel off the skin and grate the bottle gourd.
- Squeeze and Mix: Squeeze the grated bottle gourd to remove excess water and place it in a bowl.
- Add Spices: To the bowl, add crushed ginger, chopped green chili, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- Add Besan Flour: Mix in besan flour (gram flour) until well combined. Crush ajwain (carom seeds) between your palms and add it to the mixture.
- Form Dough: The moisture from the bottle gourd should be sufficient to bind the mixture into a dough; avoid adding water.
- Shape the Koftas: Form the mixture into even-sized balls and place them on a plate.
- Deep Fry: Deep fry the balls on medium flame until golden brown. Set aside. Your koftas are now ready.
Making Onion Tomato Base
- Sauté Aromatics: Heat oil in a pan. Add cumin seeds and chopped green chilies, and sauté.
- Cook Onions and Ginger-Garlic Paste: Add finely chopped onions and ginger-garlic paste. Sauté until the onions become translucent and the raw smell of the ginger-garlic paste dissipates.
- Add Spices: Mix in red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Stir well.
- Incorporate Tomato Puree: Add the tomato puree to the pan and mix thoroughly with the other ingredients. Stir fry for a minute, then let it cook.
- Combine with Koftas: Gently add the prepared koftas into the onion-tomato gravy. Cook for an additional two minutes, then turn off the stove.
- Garnish: Garnish it with Coriander leaves.
Notes
- To make it more rich, add fresh cream or grind cashews along with tomatoes.
- Instead of deep frying the koftas, you can cook the koftas in Paniyaram pan.
- If you feel the kofta mixture watery, add some besan flour.
- Add the koftas into the curry only if you are going to serve immediately. Else the kofta will absorb all the curry.
INSTRUCTIONS
Making Koftas
- Prepare the Bottle Gourd: Take a medium-sized bottle gourd and wash it thoroughly. Peel off the skin and grate the bottle gourd.
- Squeeze and Mix: Squeeze the grated bottle gourd to remove excess water and place it in a bowl.
- Add Spices: To the bowl, add crushed ginger, chopped green chili, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- Add Besan Flour: Mix in besan flour (gram flour) until well combined. Crush ajwain (carom seeds) between your palms and add it to the mixture.
- Form Dough: The moisture from the bottle gourd should be sufficient to bind the mixture into a dough; avoid adding water.
- Shape the Koftas: Form the mixture into even-sized balls and place them on a plate.
- Deep Fry: Deep fry the balls on medium flame until golden brown. Set aside. Your koftas are now ready.
Making Onion Tomato Base
- Sauté Aromatics: Heat oil in a pan. Add cumin seeds and chopped green chilies, and sauté.
- Cook Onions and Ginger-Garlic Paste: Add finely chopped onions and ginger-garlic paste. Sauté until the onions become translucent and the raw smell of the ginger-garlic paste dissipates.
- Add Spices: Mix in red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Stir well.
- Incorporate Tomato Puree: Add the tomato puree to the pan and mix thoroughly with the other ingredients. Stir fry for a minute, then let it cook.
- Combine with Koftas: Gently add the prepared koftas into the onion-tomato gravy. Cook for an additional two minutes, then turn off the stove.
- Garnish it with Coriander leaves.
Notes
- To make it more rich, add fresh cream or grind cashews along with tomatoes.
- Instead of deep frying the koftas, you can cook the koftas in Paniyaram pan.
- If you feel the kofta mixture watery, add some besan flour.
- Add the koftas into the curry only if you are going to serve immediately. Else the kofta will absorb all the curry.
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