Ghia ke Kofte (Bottle Gourd Kofta Curry) | Easy Indian Recipe

Soft and flavorful dumplings made with bottle gourd (lauki) and gram flour (besan), soaked in a spicy curry (masaledar sabji). A perfect comfort meal for your lunch or dinner!

🧆 Ingredients for Kofta

• Bottle Gourd (Lauki/Ghia) – 1 kg (grated using small-holed plate)
• Gram Flour (Besan) – 1 katori
• Turmeric (Haldi) – ½ spoon
• Green Chilli (Hari Mirch) – finely chopped
• Garlic (Lahsun) – 2 cloves, chopped
• Asafoetida (Hing) – a pinch
• Tomato (Tamatar) – 2, finely chopped
• Salt (Namak) – to taste
• Cumin (Jeera) – ½ small spoon

Make the Batter (Lapet)
Mix grated bottle gourd (lauki), gram flour (besan), and spices to form a tight batter.

Deep Fry the Fritters (Pakode)
Shape the batter into small portions and deep fry until golden brown and crisp.

Koftas Are Ready
Fried bottle gourd koftas are ready to go into the flavorful curry.

🍛 Ingredients for Curry

• Mustard Oil (Sarson ka Tel) – 5 spoons
• Bay Leaves (Tej Patta) – 4-5
• Fenugreek Seeds (Methi Dana) – ½ spoon
• Cumin (Jeera) – ½ spoon
• Onion (Pyaaz) – 3 (1 chopped, 2 for paste)
• Garlic (Lahsun) – 2 cloves
• Green Chilli (Hari Mirch) – to taste
• Tomato Paste (Tamatar ka Paste) – from 2 tomatoes
• Turmeric (Haldi) – ½ spoon
• Coriander Powder (Dhaniya Powder) – 2 spoons
• Garam Masala – ½ spoon
• Salt (Namak) – to taste
• Water (Pani) – 1 to 1½ glass

👨‍🍳 Method

Step 1: Make the Curry Base (Tadka Taiyaar Karein)

1. Heat mustard oil (sarson ka tel) in a deep pan.
2. Add bay leaves (tej patta), then cumin (jeera) and fenugreek seeds (methi dana).
3. Once they crackle, add chopped onion (pyaaz) and cook until golden.
4. Add chpoed tomoato.
5. Add green chilli (hari mirch), garlic (lahsun) paste. Cook for 5 minutes.

Step 2: Add the Spices

1. Add turmeric (haldi), coriander powder (dhaniya), and garam masala. Cook masala well for 4–5 minutes.
2. Add salt and water. Cover and cook for another 4–5 minutes.

Step 3: Add Koftas and Finish

1. Add your fried koftas (pakode) into the curry.
2. Stir gently, cover, and cook for 10 minutes on low heat.

🍽️ Serving Tip

Serve hot with roti, paratha, or steamed rice (roti, paratha ya chawal ke saath). Goes great with a spoonful of pickle (achar) too!