Tuesday, 28 October 2014


Lauki Ke Kofte (Baked Kofta Version)


For the koftas:
Ghiya or Lauki or bottlegourd              -4 cups peeled, washed and finely grated
Besan / Gram flour                                -2 tblspoon
Ginger paste                                           -1/2 tspoon
Garam masala                                        -1/2 tspoon
Coriander Powder                                  -1/2 tspoon
Dry mango powder                                -1/2 tspoon
Salt                                                         - to taste
Green Chilli                                           -2 grated
Fresh Coriander                                     -1 tblspoon finely chopped

For the gravy:
Oil                                                        -2 tblspoon
Onion                                                   -2 large finely chopped
Garlic cloves                                        -4 finely chopped
Ginger                                                  -1 tspoon finely chopped
Tomatoes                                              -4 Pureed or Very finely chopped
Jeera (cumin seeds)                              -1 tspoon
Tej Patta (Bay Leaf)                             -1
Dahi (yogurt)                                        -1/2 cup smoothly beaten
Haldi (Turmeric)                                  -1/2 tspoon
Garam Masala                                      -1/2 tspoon
Dhaniya (Coriander powder)               -1/2 tspoon             
Amchoor (Dry mango Powder)           -1/2 tspoon            
Lal Mirch (Chilli Powder)                   - to taste (Optional)
Salt                                                       - to taste
Fresh Coriander                                     -1 tblspoon finely chopped for Garnishing

Grate and mix a pinch of salt in the bottlegourd and keep aside for 5 minutes.

After 5 minutes you will see a bit of water in the bowl of grated bottlegourd.
Squeeze the water out of the bottlegourd.
Now add gram flour, and other ingredients of Kofta and mix well and shape into walnut sized balls.
I have baked my Koftas not deep fried. Pls refer the picture. Heat the oven on 190 C. bake them for 10-15 minutes or until they are brown from both sides.

Now heat oil in a pan and add cumin seeds, bay leaf followed by ginger, garlic and sauté them to a light brown.
Now add Onion to the mix and saute until golden brown. Now is the time to add tomatoes. Mix it well and let it cook for another 5 minutes on high flame.
Now add all dry masalas and salt. Sauté until oil separates from the mix.
Add yogurt and mix it very well so that it blends into the paste.
Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes.
Add koftas and simmer for another 2 minutes, and serve hot.
Garnish it with chopped fresh coriander.
Serve hot with puri or rice.

Quick tip: If not eating right away the adding kofta step should be done just before eating.


  1. Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
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