Baked Lauki Kofta in a Light Tomato Gravy
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Lauki kofta does not need a pool of oil. We squeeze grated bottle gourd well, bind with besan, bake until golden, then simmer briefly in a bright tomato gravy so the koftas stay soft and soak flavour.
Taste the lauki first — bitter gourd-like bitterness means discard it. Fresh, mild lauki keeps the curry clean and light.
Ingredients
How to Make It
Taste, peel and grate lauki. Squeeze firmly; reserve juice for gravy if mild.
Mix grated lauki with besan, spices, chilli and salt. Shape small balls.
Brush with oil, bake at 200°C for 18–22 minutes until evenly golden, turning once.
Blend onion, tomato, ginger and garlic to a smooth paste. Cook in 2 tsp oil until thick and oil separates.
Add spice powders, a little water or lauki juice, simmer 5 minutes.
Slip baked koftas in for 2–3 minutes only. Garnish and serve with roti or millet.
Nutrition per serving
* Approximate values per serving
Health Benefits
Baking instead of frying cuts oil sharply. Bottle gourd is high-volume and low-calorie, helping satiety on weight-loss plates without heavy cream.
Pro Tips
- →If mixture feels wet, add 1 tbsp more besan.
- →Never boil koftas long or they break.
- →Use only non-bitter lauki.
Variations
- 1Air-fry koftas at 180°C for 14–16 minutes.
- 2Add a spoon of hung curd to gravy for tang without cream.
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