Lauki Kofta Recipe - Botttle gourd koftas cooked in tomato based gravy.

This is an exclusive website recipe.

Main Ingredients : Bottle gourd (lauki/doodhi), Gram flour (besan)

Cuisine : Hyderabadi

Course : Main Course_Veg

Lauki Kofta

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Lauki Kofta Recipe - How to make Lauki Kofta


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Bottle gourd (lauki/doodhi) 1 kilogram

  • Gram flour (besan) 1/4 cup

  • Salt to taste

  • Red chilli powder 1 tablespoon

  • Tamarind 10-12

  • Oil to deep fry

  • For gravy

  • Tomatoes 2 medium

  • Onions 2 medium

  • Ginger 1 inch pieces 2

  • Garlic 6-8 cloves

  • Whole dry red chillies 6-8

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 tablespoons

  • Cumin powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves a few sprigs

  • Oil 4 tablespoons


Step 1

Peel and grate the bottle gourd. Mix half-teaspoon salt and keep aside for fifteen minutes. Squeeze to remove excess water. Add besan, red chilli powder and mix to make dough. Divide it into ten to twelve equal portions.

Step 2

Stuff one-piece tamarind into each portion of this mixture. Wet your palm and shape the stuffed portion into a ball. Heat oil in a kadai and deep-fry the prepared koftas, in small batches for two to three minutes or until golden brown in colour and crisp from the outside.

Step 3

Drain and remove onto an absorbent paper. Peel and finely chop onions. Clean and remove stems from dry red chillies. Peel ginger, garlic and grind to a fine paste along with dry red chillies. Wash and puree tomatoes in a blender.

Step 4

Clean, wash and finely chop fresh coriander leaves. Heat oil in a pan, add chopped onions and sauté until light golden brown. Add ginger, garlic and red chilli paste, stir-fry briefly. Add turmeric powder, coriander powder, cumin powder and red chilli powder.

Step 5

Continue to cook on medium heat for one minute, stirring continuously Stir in tomato puree and cook on high heat, stirring continuously till oil begins to separate. Add two cups of water and bring it to a boil.

Step 6

Add salt, reduce heat and simmer for five minutes. Gently add the fried koftas and simmer for another three to four minutes. Sprinkle garam masala powder and serve garnished with chopped fresh coriander leaves.