Lauki kofta (Sorakaya/Bottle gourd Kofta)

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Lauki /Bottle gourd is not a favorite vegetable to many. It used to be the same with me until I was forced to taste it one day. I was forced to eat, because I had no other options in the menu at a friend's place 😀. My reaction was mmmm, not bad. Then I tried it in Sambar first, I loved it. Slowly I got used to all Lauki recipes.

Anyway, this spring, I have planted Sorakaya (Lauki) in my garden. I keep getting not a lot but one in every couple weeks or so. I was happy to harvest fresh gourds. And I started making all recipes I know with Lauki. I have already posted Perugu Sorakaya (Lauki in yogurt gravy). This is my second recipe. So expect few more Lauki recipes soon on blog.

Lauki Kofta is a delicious recipe where fried Kofta are simmered in creamy sauce. Sounds yummy but I try to stay away from frying as much as I can. So I used my Appe/ Guntapongala pan/paniyaram pan for shallow frying. This pan does wonders in terms of shallow frying. You can make Pakoras for Kadhi Pakora, Mysore bonda, Kofta, vada for Dahi vada etc. I got this Pan from India. If you are looking for one, check on Amazon.

So lets make these yummy Koftas to be served with Jeera Pulao, Roti, Naan etc.

Servings:
4
Total time: 
30 minutes

Ingredients:
To make Kofta :

• 2 cups Grated Sorakaya
• 2tsp Chilli powder
• Salt
• 1/4 tsp Turmeric
• 1/3 cup Chana besan or more
• 3-4 tbsp Rice flour
• Oil to shallow fry

For gravy

• 1-2 tbsp oil
• 1.5 inch Ginger
• 2 Garlic
• 1/2 tsp Garam Masala
• 1 tbsp chilli powder
• 10-12 Cashews whole
• Salt
• 1/4 tspTurmeric
• 1 large onion
• 1.5 hybrid Tomatoes or 2-3 Roma tomatoes

Lauki kofta (Sorakaya/Bottle gourd Kofta) Recipe

1. Grate Sorakaya/Bottle gourd into a bowl. We need 2 cups grated Bottle gourd. Squeeze water out. Save the water. 
2. Add 1/3 cup Chana besan (Senagapindi) , 3 tbsp Rice flour (Biyyapu pindi), Little salt, 2 tsp chili powder to grated Sorakaya. Add more Chillies powder if you like it spicy. 
   
3. Mix well and Make balls out of the mixture. Add more besan if mixture is loose. 
4. Heat an Appe /Paniyaram/Guntapongalalu pan.Keep medium-low heat.
5. Add 1/2 tsp oil in each cavity. 
6. Place one ball in each cavity. 
7. Fry on low-medium flame on both sides till brown.Alternatively you can deep fry koftas. 
   
8. Keep fried Koftas aside. 
9. Chop 1 large onion and 2-3 Roma tomatoes roughly. I used 1.5 Hybrid Tomatoes and they were big. 
10. In a heated fry pan, add chopped onions.
11. Cook till slightly brown.
12. Add ginger garlic paste. 
13. Add chopped tomatoes. Cook till soft.
14. Add salt to taste, 1 tbsp chili powder, 1/2 tsp Garam Masala.
15. Mix everything and cook till oil floats on top.
16. Now add Cashews and turn off stove. 
17. Once mixture cools off blend to smooth paste. 
18. In a heated pan take 2 tbsp oil. Add cumin seeds. Add above gravy. Fry for couple of minutes. Add reserved Bottle gourd water, saved after squeezing, to adjust consistency. 
    
19. Cook the gravy till oil floats on top. 
20. Add Koftas to gravy.
    
    
    
21. Cook 4-5 minutes covered. 
22. Turn off and garnish with Coriander leaves. Missing em in my dish :-).
    
23. Serve with hot Phulka, Naan or Pulao. 

Related Recipes:
Jeera Rice
Coconut Pulao
Sorakaya Perugu Pacchadi (Bottle Gourd in yogurt sauce)
Hyderabadi Dum Biryani
Tofu Carrot Paratha
Methi Thepla