Ghiya ke Kofte Recipe

Lauki, Gheeya or the Indian bottle gourd is found in every kitchen of the Indian household. This versatile vegetable which is believed to have originated in Africa constitutes a major part of food in the Indian cuisine. People who eat healthy are big fan of the lauki due to its enormous impact on the treatment of high blood pressure and heart disease. The variety of health benefits of bottle gourd is least known to many, yet unknowingly it is consumed in majority of the Indian families because of the low price tag it carries in the vegetable market and its wide availability.

I loved ghiya ke kofte since my childhood. My brother and me use to hate ghiya, so my mother started finding different ways to make us eat ghiya. One day she cooked ghiya ke kofte for us, since then we love to eat ghiya ke kofte and the same recipe I am sharing on my blog. I hope everybody likes it.

ghiya ke kofte

Serving : 4      Cooking Time : 25 minutes

For Kofta
• 500 gms Bottle Gourd (Ghiya or Lauki)
• 4 tbsp Besan (Gram flour)
• 1/2 tsp Red chilli powder
• 1/2 tsp Coriander powder
• Salt to taste
• Oil for deep frying

For the Gravy
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 2 medium Onion
• 2 Tomato
• 2 tbsp Ginger Garlic paste
• 1 tsp Coriander powder
• 1/2 tsp Red Chilli powder
• 1/4 tsp Garam Masala
• Salt to taste
• 1/4 tsp Turmeric powder

Method :

  • Peel and grate the ghiya. Mix ghiya, salt, red chilli powder, coriander and besan.
  • Heat the oil in kadai, drop a tablespoon of mixture (in small batches) into the hot oil.
  • Fry till koftas are golden brown.
  • Grind the onion and tomato into smooth paste separately.
  • Heat 2 tbsp oil in a non stick pan, add cumin seeds.
  • When the seeds starts crackle, add onion, ginger garlic paste and cook till the pink colour appears.
  • Add tomato paste, turmeric powder, red chilli powder, salt to taste, coriander powder and mix well.
  • Cook till the oil separates from masala. Add koftas and stir for 2 minutes.
  • Add 2 1/2  cups of water and bring to a boil. Add garam masala and simmer for 3-4 minutes or till the gravy thickens.
  • Garnish with fresh coriander leaves and serve hot with steamed rice or chapatti.


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