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You are here: Home / Gravy Vegetarian Side Dishes / Lauki Kofta Recipe, How to Make Lauki Kofta Step by Step

Lauki Kofta Recipe, How to Make Lauki Kofta Step by Step

November 1, 2022 38 Comments

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Lauki Kofta Recipe, How to Make Lauki Kofta Step by Step
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Lauki Kofta Recipe: I love pretty much any kofta-based recipe and lauki kofta has been on my mind for ages now. Although lauki or bottle guard is quite easily available in Singapore, I’d never cooked with lauki (bottle gourd) before this. Since I really love any recipe with chow chow, I was positive this would be a good idea too. Decided to follow Sanjeev Kapoor’s lauki kofta recipe as a base since he adds a small dot of tamarind in the middle of his koftas before frying. Interesting idea, eh?

Since the koftas are deep fried, I kept the gravy relatively simple yet creamy. Let them soak in the gravy for a bit and it tastes even better.

Lauki Kofta | Lauki ke Kofte | Bottle Guard Kofta RecipePin

Also check out Aloo Paneer Koftas | Malai Kofta | Khadi Pakoda

Table of Contents

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  • Lauki Kofta Recipe
    • Ingredients  
    • Instructions 
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Lauki Kofta Recipe

nags
Lauki Kofta is a very interesting and delicious kofta recipe made with grated lauki or bottle gourd. The koftas are then added to an onion tomato gravy and simmered.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Vegetarian Sides
Cuisine Indian
Servings 4

Ingredients
  

For Koftas:

  • 1 medium-sized lauki / doodhi / bottle gourd
  • 4-5 tbsp of besan / gram flour
  • 1/2 tsp of red chilli powder
  • A pinch of hing / asafoetida
  • 8 tiny pieces of tamarind optional
  • 1/2 tsp of salt or to taste
  • Oil for deep frying

For Gravy:

  • 2 tbsp of oil just take a bit from the oil you used to deep fry koftas
  • 2 of onions sliced
  • 3 of tomatoes chopped
  • 1/4 tsp of turmeric powder
  • 2 tbsp of coriander powder
  • 1 tsp of red chilli powder adjust to taste
  • Fresh coriander leaves for garnishing
  • Salt to taste
  • 4-5 tbsp of plain curd/yogurt

Instructions
 

For the Koftas:

  • Quarter the lauki and peel it. Remove the seeds inside and grate it
  • Squeeze out all excess water and add the grated lauki to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.
  • Make small lemon-sized balls with this mixture and make a small dent in the centre to place the tamarind.
  • Cover it up and make the ball smooth.
  • Fry in hot oil until brown all over. Keep the flame to medium hot and keep turning to cook evenly.
  • Drain and set aside.

For the Gravy:

  • Heat oil in a pan add add the sliced onions.
  • When they soften and start to brown around the edge, add the turmeric powder, coriander, chilli powder and salt.
  • Cook until the masala turns fragrant and is blended well with the onions (about 3 mins).
  • Add the tomatoes and about 1/2 cup water.
  • Bring to boil and simmer until the tomatoes are soft (about 5-7 mins).
  • Puree this mixture in a blender and return to the pan.
  • Bring to boil and add the yogurt and chopped coriander leaves. Mix well, adjust salt and remove from fire.
  • Add the koftas into the gravy and let it sit for an hour or so before serving

Step by Step Pictures to make Lauki Kofta

Lauki Kofta | Lauki ke Kofte | Bottle Guard Kofta RecipePin

For the Koftas:

1. Quarter the lauki and peel it. Remove the seeds inside and grate it fine.

2. Squeeze out all excess water and add it to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.

3. Make small lemon-sized balls with this mixture and make a small dent in the centre to place the tamarind.

4. Cover it up and make the ball smooth.

5. Fry in hot oil until brown all over. Keep the flame to medium hot and keep turning to cook evenly.

6. Drain and set aside.

Lauki Kofta | Lauki ke Kofte | Bottle Guard Kofta RecipePin

For the Gravy:

7. Heat oil in a pan add add the sliced onions.

8. When the onions soften and start to brown around the edge, add the turmeric powder, coriander, chilli powder and salt.
Cook until the masala smells nice and is blended well with the onions (about 3 mins).

9. Add the tomatoes and about 1/2 water.

10. Bring to boil and simmer until the tomatoes are soft (about 5-7 mins).

11. Puree this mixture in a blender and return to the pan.

12. Bring to boil, and add the yogurt and chopped coriander leaves. Mix well, adjust salt and remove from fire. Don’t boil too long after adding the yogurt otherwise the mixture may split. Add the koftas into the gravy and let it sit for an hour or so before serving

Lauki Kofta | Lauki ke Kofte | Bottle Guard Kofta RecipePin

The koftas taste really good after sitting in the gravy for a while. You can roll up rotis with this kofta curry as a filling and pack it for lunch. Lauki kofta also tastes fabulous with jeera rice or vegetable pulao.

Lauki Kofta | Lauki ke Kofte | Bottle Guard Kofta RecipePin

By the way, feedback on the tiled step by step photo is appreciated. I thought it may be easier to scroll through recipes if the steps are more compact. Let me know if this works better or you would prefer me laying out each step picture one after the other like I normally do.

Please leave a comment on this post if you try and like this lauki kofta recipe.

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By nags Filed Under: Gravy Vegetarian Side Dishes

Previous Post: « Gokul Vegetarian Restaurant, Singapore | Restaurant Review
Next Post: Suyam | Susiyan | Suzhiyam Recipe – Tamil Nadu Style »

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Comments

  1. Vini

    March 15, 2013 at 3:19 am

    tried this recipe with a few changes. I baked the koftas for around 30 mins at 400F and added ginger in the gravy. Never knew that koftas can be made using bottlegourd and never expected them to taste this good! This turned out to be a healthy dish too for me as I baked the koftas 🙂

    Reply
  2. Anonymous

    March 13, 2013 at 12:56 pm

    hi, I usually make the koftas in the appam patra, so that i can shallow fry instead of deep frying. This way the cover becomes crispy, like in fried version.
    Also, instead of tamarin, I put one raisin in the middle. The idea is to avoid an undercooked centre.

    Reply
  3. Deepa Haswani

    February 25, 2013 at 12:59 pm

    u can add Poppy seed(khas-khas) for coftas…. i have tried… it taste nice

    Reply
  4. Linz

    October 16, 2012 at 12:28 pm

    I just made this. Thanx for this wonderful recipe.. So easy and lip-smacking!! Wow!!

    Reply
  5. Sonia

    September 26, 2012 at 1:46 pm

    Nags,
    I have some ash gourd at home and no bottle gourd. Do you think I can try this recipe with Ash gourd(kumbalanga)
    Never made anything other than puluseery,Oln and pachadi with Ashgourd:-)

    Reply
    • Nagalakshmi V

      September 27, 2012 at 1:51 am

      i haven't tried koftas with ash gourd but it should work. just make sure you squeeze out all moisture before proceeding, otherwise the koftas will break in the oil.

      Reply
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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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