Dry Lauki Kofta
Soft, melt-in-the-mouth koftas made from grated bottle gourd and gram flour, simmered in a fragrant, lightly spiced yogurt gravy. A delicious North Indian vegetarian main that pairs beautifully with roti or paratha.
For 4 servings
- prep · ~10 min
Prepare the kofta mixture.
1.Squeeze excess water from the grated bottle gourd using your hands.2.In a mixing bowl, combine the squeezed gourd, besan, grated ginger, chopped green chili, garam masala, red chili powder, and salt.3.Mix well to form a soft, slightly sticky dough. Do not add water; the moisture from the gourd is enough.TIPReserve the squeezed bottle gourd water to use in the gravy for extra nutrition and flavor. - fry · ~15 min
Shape and deep fry the koftas.
1.Heat oil in a kadhai over medium heat.2.Grease your palms with a little oil and shape the mixture into 12-14 small, smooth balls.3.Gently slide the koftas into the hot oil and fry in batches until golden brown and crisp.4.Remove with a slotted spoon and drain on paper towels.TIPEnsure the oil is not too hot, or the koftas will brown outside but remain uncooked inside. Fry on medium heat. - saute · ~5 min
Build the gravy base.
1.Heat 1 tablespoon of oil in a pan over medium heat.2.Add cumin seeds and asafoetida, let them splutter for 30 seconds.3.Add chopped onion and sauté until translucent.4.Add ginger-garlic paste and cook until the raw smell disappears. - saute · ~8 min
Cook the tomato masala.
1.Add the fresh tomato puree to the pan.2.Add turmeric powder, coriander powder, and red chili powder.3.Cook the masala on medium-low heat, stirring frequently, until the oil separates from the mixture.TIPPatience is key here — the masala must be cooked well until the raw smell of the tomatoes disappears completely. - mix · ~5 min
Incorporate the yogurt into the masala.
1.Lower the heat to the minimum setting.2.Slowly add the whisked yogurt to the pan while stirring continuously to prevent curdling.3.Once fully mixed, add 1/2 cup of the reserved bottle gourd water to get a semi-thick gravy.4.Bring the gravy to a gentle simmer.TIPAlways whisk yogurt until silky smooth and add it on low heat to prevent it from splitting. - simmer · ~3 min
Finish and serve the dish.
1.Just before serving, gently add the fried koftas to the simmering gravy.2.Let them simmer together for 2 minutes so the koftas soak up some flavor but stay intact.3.Turn off the heat, sprinkle with a pinch of garam masala, and garnish with fresh coriander leaves.TIPNever boil the gravy after adding the koftas, and add them only when you are ready to serve, or they will become mushy and break.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the grated bottle gourd thoroughly to remove excess moisture, ensuring the kofta mixture holds its shape during frying.
- 2Fry koftas on medium heat so they cook evenly—golden brown outside and fully cooked inside without becoming soggy.
- 3Add the whisked yogurt to the gravy on the lowest heat while stirring continuously to prevent curdling and ensure a silky texture.
- 4Reserve the squeezed water from the bottle gourd to use in the gravy—it adds nutrients and mild sweetness.
- 5Add fried koftas to the gravy only just before serving to keep them crisp-soft and prevent them from turning mushy.
- 6Let the tomato-onion masala cook until oil separates for a deep, well-rounded flavor base without raw notes.
- 7Use a slotted spoon to gently lower koftas into the oil—this prevents splatter and keeps the balls intact.
- 8If the kofta mixture feels too sticky, grease your palms with a little oil instead of adding extra flour.
Adapt it for your goals.
Air-fried kofta
Skip deep-frying: shape the kofta balls, brush with a little oil, and air-fry at 180°C for 12-15 minutes, flipping halfway. This reduces oil significantly while keeping them golden and crisp.
veganVegan
Replace yogurt with a thick, unsweetened plant-based yogurt (like soy or cashew) and whisk it smooth. For richness, add a tablespoon of cashew paste. This makes the dish completely dairy-free.
gluten free checkGluten-free check
This recipe is naturally gluten-free since it uses besan (chickpea flour) and no wheat-based binders. Always confirm that your garam masala and asafoetida are certified gluten-free.
protein boostProtein-boost
Add 2 tablespoons of roasted and crushed peanuts or a spoonful of sattu (roasted gram flour) to the kofta mixture for extra protein and a nutty flavor that pairs well with the gourd.
low oil gravyLow-oil gravy
Reduce the gravy oil to ½ tablespoon and sauté the onions in a splash of water after the cumin seeds splutter. Use a non-stick pan to prevent sticking while still getting a rich masala.
Why this is on our healthy list.
Low-Calorie Vegetable Base
Bottle gourd (lauki) is over 90% water and very low in calories, making this dish a hydrating and light main that is gentle on digestion.
Good Source of Plant Protein
Besan (chickpea flour) provides a decent amount of plant-based protein and fiber, helping you feel full and supporting steady energy release.
Rich in Digestive Spices
Asafoetida, cumin, and ginger used in the gravy are traditional digestive aids in Indian cooking, helping to reduce bloating and improve gut comfort.
Probiotic Boost from Yogurt
The yogurt gravy supplies beneficial probiotics when added gently on low heat, supporting a healthy gut microbiome and adding creaminess without heavy cream.
Frequently asked questions
Bottle gourd releases a lot of water. Make sure to squeeze out as much liquid as possible before mixing in the besan. If the dough still feels sticky, add a teaspoon more besan.
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