Vegan Lauki Kofta
Bottle gourd might not be the first vegetable you reach for, but once it's grated, salted, and squeezed dry, it transforms into tender, golden koftas that hold their shape beautifully in a rich, spiced tomato gravy. The secret is chickpea flour — it binds everything together without any eggs or dairy, making this dish completely plant-based from start to finish. Pan-frying the koftas in a little neutral oil gives them a satisfying golden crust before they get nestled into the silky, blended gravy to finish cooking. That gravy is built the right way: cumin seeds sizzling in hot oil, onions cooked until golden, garlic and ginger bloomed with whole spices, and diced tomatoes simmered down until the oil separates at the edges. Everything gets blended smooth, which gives the sauce a restaurant-quality texture that feels far more involved than it actually is. Served over rice or with flatbread and a scatter of fresh cilantro, this makes four generous portions that are deeply warming and completely satisfying.
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Learn more →Ingredients
4 servings
For the koftas
- 1 medium lauki (bottle gourd / opo squash), about 1 lb, peeled and grated
- 1 tsp salt, divided
- ½ cup chickpea flour (besan)
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp red chili powder
- ¼ tsp garam masala
- 2 tbsp neutral oil, for pan-frying koftas
For the gravy
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp red chili powder
- ½ tsp garam masala
- ½ tsp salt, or to taste
- 1 cup water
For serving
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Toss the grated lauki with 1/2 tsp of the salt in a large mixing bowl and let it sit for 5 minutes. Working in batches, squeeze the grated lauki firmly in your hands over the sink, pressing out as much liquid as possible — the mixture should feel nearly dry, not wet and clumping.
- 2
Add the chickpea flour, ground cumin, ground coriander, red chili powder, garam masala, and the remaining 1/2 tsp salt to the squeezed lauki. Mix until a firm, cohesive dough forms that holds its shape when pressed into a ball. If the mixture feels too wet to hold together, add chickpea flour 1 tbsp at a time until it does.
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