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Recipe for Bottle Gourd KoftaClick image to enlarge

Recipe for Bottle Gourd Kofta

Recipe for Bottle Gourd Kofta

(Ref: RCP222)

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Bottle Gourd Kofta is a North Indian dish. Koftas are nothing but balls of minced vegetables or meat mixed with spices in gravy. Malai Kofta, Lauki Kofta, Lamb Kofta are few of them. Lauki Kofta or Bottle Gourd Kofta is the lightest among the Kofta recipes and makes a tasty combination with Laccha Paratha.



Preparation Time:

20 mins

Cooking Time:

30 mins


For Kofta:
 Gram flour- 3tbsp
 Garam Masala - ¼ tsp
 Chilli Powder - 1 tsp 
 Turmeric Powder - ¼ tsp
 Pinch of Asafoetida
 Coriander Leaves (Cilantro) - 1 tsp
 Bottle Gourd (Long Dudhi) peeled & grated - 2 cups
 Oil for deep frying
 Salt to taste

 For Gravy:
 Oil - 2tbsp
 Onions - 2
 Tomatoes - 3
 Cumin Seeds - 1 tsp
 Ginger grated- 1 inch
 Garlic grated - 1 clove
 Corainder Powder - ¾ tsp
 Red chilli Powder - 1 tsp
 Dry Mango Powder - 1 tsp


• Squeeze all the Water from the grated Bottle Gourd and keep it aside.

• Place this Bottle gourd, Gram flour, Red chilli powder, Salt, Turmeric powder in a large plate and mix well.

• Makes small balls and slightly flatten the balls between your palms.

• Meanwhile heat Oil in a pan and deep fry these flattened balls to make Koftas.

• Grind together the Onions and Tomatoes to make a smooth paste.

• Heat Oil in a pan and add cumin seeds and ginger-garlic. Saute for a second.

• Then add the ground paste and saute on a low flame till it gives out a nice aroma.

• Add Coriander Powder, Red Chilli Powder, Dry Mango Powder and Salt and bring it to boil. If the gravy becomes thick, add little Water.

• Then add the koftas, mix well and cook for a min or two and take it off from heat.


"Dear Spices of India, What a wonderful find! I used to buy all my spices when we visited my mother-in-law in London. So when so moved closer to us in Cambridge I had to rely on supermarket brands. My order came nicely packed within two days, everything there and in time for me to use it that night! I'll certainly be back for the pickle dishes. Thanks very much."

- Lesley Garrett