Bottle Gourd Kofta Curry Recipe
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Lauki kofta recipe aka as ghiya kofta. I will show you how to make the perfect kofta recipe in a step-by-step video and pictures.
Lauki kofta is a gravy-based side dish. In this grated lauki is mixed with chickpea flour (besan) and some spices. Then it is deep-fried. Then it is cooked in tomato gravy.
Let’s learn how to make bottle gourd kofta recipe.
Lauki Kofta
People do not prefer having lauki sabzi. But if you make lauki ki kofte then they love it.
This kofta curry is so delicious that they enjoy it a lot. This is prepared at the home just like a regular curry.
There is one more famous dish which is very famous that is made with lauki is malai kofta. It is so famous that it is easily available in restaurants.
It is a healthy and nutritious dish made with lauki and chickpea flour.
It tastes good with the roti and paratha.
You can read my other recipe dishes
Matar Paneer
Kadai paneer
Paneer butter masala
Dum aloo
Lauki Kofta Recipe Video
Lauki Kofta | How to make bottle gourd kofta
Ingredients
- 400 gram ghiya grated bottle gourd
- 1 bowl besan
- 3 medium size tomato
- 3 medium size onion
- 3 green chillies
- 2 inch ginger
- ½ tsp cumin seeds jeera
- ½ tsp turmeric powder haldi
- 1 tsp red chilli powder lal mirch powder
- 1½ tsp salt namak
- 2 tsp coriander powder dhaniya powder
- 1 tsp garam masala
- Kasuri methi
- ¾ glass water
- Oil for frying
Instructions
Making batter for kofte
- Make a paste of green chillies, ginger and onion in the mixer blender.
- And make a smooth paste of tomatoes in the mixer blender.
- Peel the ghiya and grate it with the help of a grater.
- Put grated ghiya in a big bowl.
- Now add 1 cup besan to ti.
- Now add 1/4 tsp haldi, 1 tsp dhaniya powder, 1/2 tsp red chilli powder 1 tsp salt or as per your tastes.
- Mix the ingredients with your hands.
- Now, add little water to make a paste as we make for the pakoras. It should not be too thick or too runny in consistency.
Frying Kofte
- Heat the oil on a high flame until it reaches the desired temperature in the kadhai.
- Put a little bit of mixture into the oil to check the temperature. If it comes upward immediately, it means the oil is at the right temperature for frying.
- Turn the gas on the medium flame.
- Take a little mixture on your hands and drop it carefully into the oil. Fill the kadhai with the kofte batter. The shape of the kofte should not be too small or too big for frying.
- Now flip each kofte when they are fried on one side.
- Now again flip each kofte when they are fried from another side also.
- Keep flipping until they are cooked from all sides.
- Remove them to the plate.
- And fry all the kofta in the same way. Fry it only once. No need to fry it again like the pakora.
Make Gravy for the kofte
- Put the hot oil from the kadhai in the pan or another kadhai.
- Add 1/2 tsp jeera and fry it.
- Now add a paste of onion, green chillies and ginger to it.
- Mix it well and cook it until its raw aroma goes away.
- Now add 1/4 tsp haldi, 1/2 tsp red chilli powder, and 1 tsp dhaniya powder to it.
- Cook it nicely until they leave the oil from the sides.
- Now add the tomatoes paste to it.
- And a little bit of salt.
- Mix it well and cook it for 2-3 minutes.
- Cover them with a lid or plate and cook it until the raw flavour of the tomatoes goes away.
- Add 1 tsp garam masala powder to it and mix it well.
- Add ¾ glass of water to make gravy. You can increase or decrease the water according to your desired consistency.
- Cover it with the lid and cook it for the next 1-2 minutes.
- Now add all the kofte in the kadhai.
- Mix them well and cover the lid and cook for 1-3 minutes. So that they will absorb the taste of masala.
- If you want little thick kofte gravy then reduce the water by allowing it to evaporate while cooking.
- Turn off the gas flames
- Now add sprinkle some Kasuri methi on top of it.
- Serve in the serving dish.
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