We have shared so many recipes of Indian dishes in a simple and easy way and surely, out of them you have prepared a few dishes at home. Today, we bring one more Indian recipe, which is famous in the North Indian side. Generally, Lauki is not very popular vegetable in every household, especially among the kids. But, try the recipe using this veggie, bet you will be desired for more. This dish is perfect for the regular lunch, dinner or even you can include on the party menus.

Lauki Kofta Curry is a mouth-watering Indian gravy, mainly combines of two parts that is, gravy consists from tomato-onion base and dumplings from the mixture of bottle gourd (lauki), flour and many spices. Only Lauki Kofta can be enjoyed on its own as appetizers or evening snacks with a hot cup of tea. Now, to prepare it, we are here to assist you by rendering the step by step procedure of this exotic dish, so whenever you are in the mood to eat some spicy, delicious, then cook it and enjoy.

Step by step recipe explains the entire process of Lauki Kofta Curry:

Serves: 4 servings

Ingredients for Dumplings


  • 1 and ½ cups of grated Bottle Guard (lauki)
  • 5 tbsp of Gram Flour (besan)
  • 2 tbsp of Rice Flour
  • ¼ tsp of Turmeric Powder
  • 1 Green Chili (finely chopped)
  • ½ tbsp Ginger-Garlic Paste
  • 2 tbsp Onion (finely chopped)
  • Oil for deep frying
  • Salt according to taste

Ingredients for Gravy

  • 2 medium sized Tomatoes
  • 2 tbsp Cashew Nuts (immersed in water for 20 minutes)
  • ½ tsp of Cumin Seeds
  • ½ tbsp Ginger-Garlic Paste
  • 2 medium sized Onions (finely chopped)
  • 1 tsp of Coriander Powder
  • ½ tsp of Red Chili Powder
  • ½ tsp of Garam Masala Powder
  • ¼ tsp of Turmeric Powder
  • ¼ cup of thick Curd (dahi)
  • ¾ cup of Water
  • 2 tbsp of Oil
  • Salt according to taste


  • First of all, peel and rinse the bottle gourd.
  • After that, grate it using a grater. Squeeze out the water completely and, then keep aside for later use.
  • Take a large bowl and add squeezed-grated bottle gourd, gram flour, rice flour, turmeric powder, ginger-garlic paste, chopped green chili, onion and salt.
  • Now, blend all the ingredients properly by using your hands. The mixture should have a thick consistency to make round balls. If it’s watery, then add 1-2 tsp gram flour.
  • Put a little oil drop in your palms and take out 10-12 portion of the mixture and turn them into round shaped balls.
  • Heat the oil in a wok (kadai) on the medium flame and add 3-4 balls at a time.
  • Stir them occasionally and deep fry, until they get crispy and golden brown.
  • Now, take out them using a slotted spoon (jhar) to remove excess of oil and place over the tissue.
  • To prepare gravy, blanch the tomatoes and crush them with cashew nuts to make tomato-cashew puree.
  • Heat the oil in again in a wok (kadai), which you have used earlier over the medium and add cumin seeds.
  • When the cumin seeds start to crackle, then add ginger-garlic paste and fry it for 30-40 seconds.
  • Now, put chopped onions into the paste and fry, till it turns light pink in color.
  • Add tomato-cashew puree and mix well for 3-4 minutes.
  • Add red chili powder, coriander powder, garam masala powder, turmeric powder and salt. Mix all these spices properly and fry for a minute.
  • Add thick curd and stir.
  • After that, add bottle gourd water and ½ cup of water. Cook the gravy on the medium flame for 3-4 minutes and in between, stir occasionally.
  • Finally, put deep-fried koftas into the gravy and cook for 5-6 minutes only.
  • Transfer it into a serving bowl and garnish with coriander leaves.