Lauki Kofta Recipe | Without deep frying

Lauki kofta recipe without deep frying, using paniyaram pan to fry kofta making it one step healthier. Full video, stepwise photos.

Lauki Kofta curry is best way to make your family enjoy bottle gourd in kofta form. I used paniyaram pan to avoid deep frying the veggie kofta and pairs well with this roti or Paratha.

Ingredients

Lauki or bottle gourd - Can be cooked in many ways like in south Indian way - kootu, adai as well as we can make lauki halwa, lauki paratha etc and enjoy the vegetable.

I have used 2 onions and 3 large tomatoes as base for the gravy. It tastes best when the gravy is on tangier side as lauki kofta goes well in it.

Though I used homemade ginger garlic paste, you can use store bought or 6-7 garlic cloves, same amount of ginger while frying cubed onion. I also add cashews while sauteeing onion itself and grind along everything together.

Substitutions

The recipe by itself is gluten free. It is vegan if you skip cream for garnish. You can also make it no onion no garlic by following my recipe for no onion no garlic malai kofta gravy.

I adapted this recipe from Master chef Nikita's Instagram post, but altered it to my convenience.

Video

Is video more your thing? Watch my Lauki kofta video.

Storage

After grating the bottle gourd, it tends to leave out lot of water. So squeeze off the excess and use it up in gravy. Also after mixing it with other ingredients, do not recommend keeping refrigerated.

It makes it hard to cook from inside as we are using shallow fry option with less oil.

The prepared gravy and kofta in it can be stored coupe of days if there is left over and re-heated. But I promise there won't be any leftovers!

Top tip

Since we are not deep frying and use less oil, please note the important points before making this recipe:

• Use fine grater and not the large hole ones as it makes it difficult for the grated lauki to get cooked in the kofta.
• Use ⅛ teaspoon of cooking soda to ensure it gets cooked easily. If you are deep frying you can skip this. But it is important for the inside to get cooked.
• Cook covered in low flame, patiently.

My notes

I cut the lauki to 3, took two parts from it for the recipe. Used a large grater, but should use fine one next time for easy cooking.

The besan quantity may differ depending on how much water is retained in the lauki.

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Lauki kofta recipe | without deep frying

Lauki kofta recipe without deep frying, using paniyaram pan to fry kofta making it one step healthier. Full video, stepwise photos.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Author Raks Anand

Servings 18 Kofta

1x2x3x

Equipments (Amazon Affiliate links)

• Paniyaram pan

Cup measurements

Ingredients

• 1.5 cups grated lauki bottle gourd
• ¼ cup + 2 tablespoon Gram flour besan
• 1 green chilli chopped
• 1 teaspoon Chilli powder
• 1 teaspoon Coriander powder
• ¼ teaspoon Garam masala
• ¼ teaspoon Asafoetida
• ¼ teaspoon Turmeric
• ⅛ teaspoon Cooking soda
• 1 tablespoon curd
• 2 tablespoon Coriander leaves
• Salt
• Oil as needed

For gravy

• 2 tablespoon Oil
• 2 Onion
• 3 Tomato
• 1 teaspoon Cumin seeds
• 2 teaspoon Ginger garlic paste
• 8 Cashews
• 1 slit green chilli
• 1 teaspoon Red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Kasuri methi
• ½ teaspoon Amchoor powder
• ¼ teaspoon turmeric
• Coriander leaves
• Cream to garnish

Cook ModePrevent your screen from going dark

Instructions

• First wash, peel the bottle gourd. Cut off stalk and bottom and cut into 3.
• Grate holding it lengthwise, turning all around as you grate to leave out the seeds in middle.
• I measured approximately 1 & ½ cup lauki loosely packed.
  1.5 cups grated lauki
• Squeeze out the excess water from grated bottle gourd. Reserve the water.
• Add all the other ingredients , spices required for kofta, except oil.
  ¼ cup + 2 tablespoon Gram flour, 1 green chilli chopped, 1 teaspoon Chilli powder, 1 teaspoon Coriander powder, ¼ teaspoon Garam masala, ¼ teaspoon Asafoetida, ¼ teaspoon Turmeric, ⅛ teaspoon Cooking soda, 1 tablespoon curd, 2 tablespoon Coriander leaves, Salt
• Mix well to get a sticky dough. Set aside until we prepare gravy.

For gravy

• Heat a pan with a teaspoon of oil. Add cubed onion and cashews.
  2 Onion, 8 Cashews
• Saute until the onion turn golden and soft.
• Remove in plate for cooling.
• In a blender, take cubed tomatoes, sauteed onion.
  3 Tomato
• Grind smoothly without water.
• Now again in the same pan, add remaining oil and temper with cumin seeds.
  2 tablespoon Oil, 1 teaspoon Cumin seeds
• In goes slit chilli, ginger garlic paste.
  2 teaspoon Ginger garlic paste, 1 slit green chilli
• Just give it a fry.
• After that, add ground paste and the spice powders.
  1 teaspoon Red chilli powder, 1 teaspoon coriander powder, 1 teaspoon Garam masala, 1 teaspoon Kasuri methi, ¼ teaspoon turmeric, ½ teaspoon Amchoor powder
• Mix and continue cooking until the paste becomes thick.
• Add a drizzle of oil and it will be now non sticky and glossy.
• In goes the reserved water from lauki. Mix in.
• Then add 1 & ½ cups water and mix throughly.
• Simmer for 6-8 minutes.
• While simmering, let's cook kofta.

Cooking kofta

• Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.
  Oil as needed
• Cook covered in low flame.
• Once one side is golden, flip and cook the other side same way.
• Make sure the inside of the kofta also cooked thoroughly. Once done, take out.
• Transfer the kofta to simmering gravy.
• Garnish with coriander leaves and cream if desired to serve.
  Coriander leaves, Cream to garnish

Video

Notes

• Use fine grater and not the large hole ones as it makes it difficult for the grated lauki to get cooked in the kofta.
• Use ⅛ teaspoon of cooking soda to ensure it gets cooked easily. If you are deep frying you can skip this. But it is important for the inside to get cooked.
• Cook covered in low flame, patiently.

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InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Stepwise photos

1. First wash, peel the bottle gourd.

2. Cut off stalk and bottom and cut into 3.

3. Grate holding it lengthwise, turning all around as you grate to leave out the seeds in middle.

3. I measured approximately 1 & ½ cup lauki loosely packed. Squeeze out the excess water from grated bottle gourd. Reserve the water.

4. Now it was around 1 cup lauki.

5. Add all the other ingredients , spices required for kofta, except oil.

6. Mix well to get a sticky dough. Set aside until we prepare gravy.

For gravy

1. Heat a pan with a teaspoon of oil. Add cubed onion and cashews.

2. Saute until the onion turn golden and soft.

3. Remove in plate for cooling.

4. In a blender, take cubed tomatoes, sauteed onion.

5. Grind smoothly without water.

6. Now again in the same pan, add remaining oil and temper with cumin seeds. In goes slit chilli, ginger garlic paste.

7. Just give it a fry.

8. After that, add ground paste and the spice powders.

9. Mix and continue cooking until the paste becomes thick. Add a drizzle of oil and it will be now non sticky and glossy.

10. In goes the reserved water from lauki. Mix in.

11. Then add 1 & ½ cups water and mix thoroughly.

12. Simmer for 6-8 minutes.

13. While simmering, let's cook kofta.

Cooking kofta

1. Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.

2. Cook covered in low flame.

4. Once one side is golden, flip and cook the other side same way.

5. Make sure the inside of the kofta also cooked thoroughly. Once done, take out.

5. Transfer the kofta to simmering gravy.

6. Garnish with coriander leaves and cream if desired to serve.

Goes well with plain parathas, lachha paratha.