Lauki Kofta Curry Recipe – Bottle Gourd Kofta Curry Recipe

Lauki kofta curry recipe is a delicious way to turn a simple vegetable like bottle gourd into something special.

Soft dumplings made from grated lauki are simmered in a spiced tomato-onion gravy, making this dish comforting and full of flavor.

So if you are craving something comforting and healthy?

Try this lauki kofta in tomato gravy, a flavorful Indian curry made with soft bottle gourd dumplings simmered in a spiced onion-tomato base. Perfect with rice or roti!

About Lauki Kofta Curry Recipe:

This lauki kofta curry recipe is one of my all-time favorites. If you’ve ever enjoyed those soft, flavorful dumplings soaking in a rich curry, then you know what I mean.

Whether it’s banana kofta or lauki ke kofte (also called dudhi kofta in some regions), I simply love the feel of those little dumplings melting in the mouth with a spoonful of plain rice.

Maybe that’s why I’ve always had a soft spot for “badis” too—those sun-dried lentil dumplings we add to curries back home.

Koftas remind me of comfort food, something warm and homemade. And this bottle gourd kofta curry is a perfect example of that.

This curry is made with tender koftas of grated lauki (bottle gourd), lightly spiced and shallow-fried until golden.

Then they’re simmered in a mildly spicy, slightly tangy tomato-onion gravy. This version is lighter than traditional fried versions, making it a more healthy lauki kofta option.

While some people treat lauki as a boring vegetable, this dish proves otherwise. It turns a humble lauki ki sabji into something that feels festive and special.

So let us learn how to make lauki kofta in tomato gravy with my easy step by step recipe.

Serving Suggestion:

Serve hot with plain basmati rice for a comforting meal

Pairs well with jeera rice or roti

Also great with mild pulao or paratha

Storage Suggestion:

Store the koftas and curry separately for best texture

Keep refrigerated in airtight containers

Use within 2 days; reheat gently before serving

Pro Tips:

Squeeze excess water from grated lauki before mixing into the batter. You can use that water for gravy.

Add koftas to the curry just before serving to keep them soft but intact

For extra richness, you can finish the curry with a spoon of cream

Why You Should Make This Recipe:

Delicious way to enjoy veg kofta curry

Great for lunchboxes or weekend meals

A comforting alternative to regular lauki ki sabji

Soft, melt-in-the-mouth koftas that even kids will love

A wholesome dish that turns everyday ingredients into something special

Looking for Some More Recipes Like this:

Besan ke Gatte ki Sabzi

Chana Dal Sabzi Recipe

Jimikand ki Sabzi Recipe

Kadi Pakoda Recipe

Subscribe for More Deliciousness!

I hope you liked this recipe and are excited to try this healthy lauki kofta!

Subscribe to my email list to ensure you’re the first to get these recipes. You’ll receive updates and new recipes delivered straight to your inbox.

It’s the best way to keep up with all the tasty things happening here. Don’t miss out. Subscribe today and join our community of food lovers!

Basic Ingredients Used to Make this Recipe:

Lauki / bottle gourd: For the best koftas, always use young, tender lauki (also known as dudhi or bottle gourd). Look for a medium-sized one with light green, smooth skin and no dark spots.

Avoid old or overripe lauki, as it becomes fibrous and watery with more seeds, which can affect the texture of the koftas.

Fresh lauki has just the right amount of moisture and soft flesh to bind easily with besan and absorb spices well.

Gram Flour (Besan): Works as a binder and adds a slightly roasted, nutty flavor to the koftas.

Spices: I have used spices like cumin seeds, turmeric, coriander powder, red chilli powder, and garam masala. Each one adds depth, color, and warmth to the curry without overpowering the taste.

Onion & Tomato: These form the base of the curry and gives tanginess, and slightly sweetness to the curry.

Green Chilli, Ginger, and Garlic: Add sharpness, warmth, and classic Indian curry aroma.

Whole Spices (Bay Leaf, Black Cardamom, Cinnamon Stick): Infuse the curry with subtle, deep aromas.

Oil or Ghee: Helps bring out the flavors of the masala.

Chopped Coriander Leaves: Adds freshness and a burst of green at the end.

Water: Adjusts the thickness of the gravy to your liking.

Frequently Asked Question About Bottle Gourd Kofta Curry:

My Recommended Product:

I used my Bergner Kadhai. It has a sturdy base and heats evenly, which is really important when making mix vegetable curry to prevent burning or sticking.

It’s a great investment for your kitchen. You can check out the same one I use below

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

You Might Also Want to Try:

If you liked this Bottle gourd kofta curry and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites. 

Happy Cooking!!!