Complete Recipe for Lauki Kofta – Bottle Gourd Dumplings in Indian Gravy

Ingredients

For the Koftas (dumplings)

• 1 lauki (bottle gourd, about 400 g), grated

• 3 to 4 tablespoons chickpea flour (besan)

• 1 teaspoon freshly grated ginger

• 1 finely chopped green chili (optional)

• 1 teaspoon coriander powder

• Salt to taste

• Oil for frying

For the Gravy

• 2 ripe tomatoes

• 1 medium onion

• 2 tablespoons cashews (or almonds)

• 1 teaspoon garlic paste

• 1 teaspoon ginger paste

• ½ teaspoon turmeric

• 1 teaspoon coriander powder

• ½ teaspoon red chili powder (or to taste)

• 1 teaspoon garam masala

• 2 tablespoons vegetable oil

• Salt to taste

• Hot water (including the squeezed-out lauki water)

• Fresh coriander for garnish

Preparation

Step 1: Prepare the Koftas

1. Grate the lauki. Place it in a strainer and squeeze out excess water using your hands or a clean cloth. Save the water for the gravy.

2. In a mixing bowl, combine the grated lauki with chickpea flour, ginger, green chili, coriander powder, and salt.

3. Form small, firm balls. If the mixture is too wet, add more chickpea flour.

Frying the Koftas (traditional method)
4. Heat enough oil in a pan over medium heat. Test with a small ball: if it slowly rises with bubbles, the oil is ready.
5. Fry the koftas in small batches, turning them to brown evenly. Drain on paper towels.

Step 2: Prepare the Gravy

6. Blend the tomatoes, onion, and cashews into a smooth paste.

7. Heat oil in a saucepan. Add the garlic and ginger paste. Sauté for 1–2 minutes until lightly golden.

8. Add the blended mixture and cook for about 10 minutes, until the oil starts separating at the edges.

9. Add turmeric, coriander powder, red chili powder, garam masala, and salt. Mix well.

10. Add hot water (including lauki water) to adjust the gravy consistency. Let it simmer for 5–10 minutes.

Step 3: Final Touch

11. Just before serving, gently add the koftas to the hot gravy.

12. Let them simmer for 2–3 minutes so the dumplings absorb some of the sauce, but don’t leave them too long to prevent them from falling apart.

13. Garnish with chopped fresh coriander.

Serving

Serve hot with basmati rice, chapatis, or naans. This dish is perfect for a wholesome vegetarian meal.