Learn how to make Restaurant Style Lauki Curry at home with Chef Ruchi Bharani on Rajshri Food.

Lauki is one such vegetable that not many people are fond of but it's extremely healthy. Today chef Ruchi Bharani is going to show you a speciality dish made with Lauki and i.e Lauki Kofta Curry. This curry recipe goes amazingly well with roti, paratha or naan.
Do try it at home and share your feedback in the comments below.


For Kofta
500 gms Bottle Gourd, grated
1/4 tsp Garam Masala
1/4 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Coriander&Cumin seed powder
1/4 tsp Asafoetida
1/4 tsp Garlic paste
1/4 tsp Ginger paste
2 tbsp Oil
1 Green Chilli, chopped
2 cups Gram flour
Oil for frying
Salt
Coriander leaves

For Gravy
Oil
1 tsp Cumin seeds
1 tsp Fenugreek seeds
1 tsp Carom seeds
1 tbsp Ginger, grated
1 tbsp Garlic, grated
2 Green Chillies, chopped
10-15 Curry leaves
1/4 tsp Asafoetida
1 Onion, grated
5 Tomatoes, boiled&pureed
1 tsp Coriander&Cumin seed powder
1 tsp Kashmiri Red Chilli powder
1/4 tsp Turmeric powder
1 tsp Garam Masala
Salt
1 cup Green peas
2½ cups Water
Coriander leaves

For Kofta
In a bowl, add bottle gourd, garam masala, turmeric powder, red chilli powder, coriander&cumin seed powder, asafoetida, garlic paste, ginger paste, green chilli, gram flour and mix well.

For Curry
Heat oil in a vessel, add salt & coriander leaves to the mixture, take small portions of the mixture and leave it inside the oil.
In a pan, heat oil, add cumin seeds, fenugreek seeds, carom seeds, ginger, garlic, curry leaves, asafoetida, onion, saute the onions until they are nice and brown.
Add tomato puree, coriander&cumin seed powder, red chilli powder, turmeric powder, garam masala, salt, green peas, give it a mix.
Let the gravy boil for 8-10 mins.
Add water, let the gravy boil for 4-5 minutes and then add the kofta's.
Add coriander leaves, mix well, cover and let it simmer for 2-3 minutes.
Switch off the flame and transfer it to a serving bowl.
Our Lauki Kofta is ready.