Lauki Kofta Curry is one of the renowned North Indian comforting dishes of a bottle gourd called lauki and spiced chickpea flour dumplings known as koftas within the curry. The pleasant, sweet flavour of lauki matches the depth of savoury spice in this recipe for Lauki Kofta Curry, bringing harmony and balance to all tastes. The koftas are made by grating bottle gourd and mixing it with chickpea flour, cumin, ginger, and green chilli, then shaping the mixture into small balls and deep-frying them until golden and crispy on the outside while remaining soft and moist on the inside. The curry, however, is prepared ahead by frying onions, tomatoes, and then garlic and ginger. These are mixed with ground spices such as turmeric, coriander, cumin, and garam masala. This results in a thick, aromatic gravy to accompany the kofta. The koftas are gently placed in the simmering curry, absorbing all the flavourful sauce but retaining their gentle texture. A splash of cream or yoghurt can be added to the curry for a creamy finish, enhancing its richness. Lauki Kofta Curry comes with a steam of rice, roti, or naan. So, this dish is total and entirely satiating. Also, bottled gourd is nutritious as it has the most water. This dish is not only tasty but also suitable as part of the benefits of being healthy regarding the great boon of bottle gourd. The Lauki Kofta Curry recipe can be the best way to have a homemade authentic Indian meal that is filled and yet so light.

• 500 gms gourd
• 100 gms besan
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• 2 tomato
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1 onion
• 1 tsp red chilli powder
• 2 tbsp cooking oil
• Salt
• Coriander

• The recipe of Lauki kofta curry might not be the most appetizing sound, but it tastes absolutely delicious.
• First, grab 500 grams of bottle gourd (aka lauki), peel it, and grate it like a pro. Squeeze out all that extra water—use your hands or a kitchen cloth—because nobody wants soggy koftas. Once it's nice and dry, toss the grated lauki into a mixing bowl. Add 100 grams of gram flour (besan), 1/2 teaspoon each of red chili powder, garam masala, and turmeric powder, some salt to taste, and a handful of chopped coriander leaves. Mix it all up until you've got a thick, stiff batter.
• Heat up some oil in a deep frying pan—medium heat is the sweet spot. Shape the lauki mixture into small, even-sized koftas, and gently slide them into the hot oil. Fry until they're golden brown and crispy all over, about 4-5 minutes. Once done, fish them out, let the excess oil drain on a paper towel, and boom—your koftas are ready to go.
• Now, let's get that gravy going. Heat 2 tablespoons of oil in another pan. Toss in a teaspoon of cumin seeds and let them crackle like they own the place. Add 1 finely chopped onion and saut it until it turns golden brown.
• Stir in a teaspoon of ginger-garlic paste and cook for a minute. Next up, two finely chopped tomatoes. Cook them down until they're soft and mushy, creating the perfect sauce foundation.
• Time to spice it up. Add 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of red chilli powder, and salt to taste.
• Stir everything together and let the spices cook for 2-3 minutes until they live their best lives. Pour in a cup of water, bring it to a boil, then let it simmer for 5-6 minutes to get all those flavours blending like a dream.
• Now for the grand finale—gently add your fried koftas into the gravy.
• Let them simmer for 2-3 minutes, soaking up all that spicy goodness without turning mushy.
• You want them to stay tender but still hold their shape because texture is everything. Top it all off with some freshly chopped coriander for that pop of color and freshness, and you're done.