Showing posts with label Bottlegourd / Lauki. Show all posts
Showing posts with label Bottlegourd / Lauki. Show all posts

Lauki Kofta Recipe [Video Recipe]


Dumpling made from Bottle Gourd and simmered in a creamy tomato and nut based vegan gravy. 

Bottle gourd dumplings in a tomato based gravy

So I've had a good last week. My bestie flew in on Sunday and we had one of those "Shop-till-you-drop" evenings, where we managed to fill her empty bag with all sorts of stuff and our tummies with some guilty goodness. She even got me juicy ripe sweet Mankurad Mangoes, a variety only available in Goa and cherished by all back home. I'd forgotten how delicious they tasted. Thank you Nammu!

And then there was a very slow monday at work, which was just fine with me.

Tuesday was Labor Day, so we took full advantage of the holiday and went out to meet more friends.

That's how the week looked like, meeting friends and eating delicious mangoes that reminded me of my seaside state of Goa. And yes, the rains!!!

It's also been raining heavily at nights with strong winds. The kind of nights you want to sit near the window with a cup of hot tea and feel the occasional spray of water on your face. I've been enjoying those.

A good mood also makes me want to cook good food. So I've been whipping up some delicious indulgent treats. Did you check out my last post on Eggless Blueberry Muffins? They are a winner and definitely not to be missed!

Bottle gourd dumplings in a tomato based gravy

While I was onto to cooking good food, I made this Lauki Kofta in a creamy spicy tomato based gravy too. One more into the indulgent basket. The only reason I feel a little less guilty about this one is because of the Bottle Gourd or Lauki - it is super healthy. Bottle Gourd is full of water and fiber and is perfect for summers. It is known to cool down your body plus help you reduce weight.

Although I know it is good for me, I am not particularly fond of bottle gourd. But this is one of the only ways I really enjoy it. It is also a sneaky way to make your kids / family eat this bundle of health.

Traditionally, koftas are dumplings made of meat, but this is a vegan version of the same. Also, koftas are usually deep fried. I tried to make it slightly healthier by shallow frying them in a Paddu Tava. You can bake them or shallow fry them in a regular pan too.

Bottle gourd dumplings in a tomato based gravy

Bottle gourd dumplings in a tomato based gravy
Shallow frying in a paddu tava

Bottle gourd dumplings in a tomato based gravy

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Lauki Kofta

Bottle gourd dumplings in a tomato based gravy
Bottle gourd dumplings in a tomato based gravy 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              2-3 Servings


For the Lauki Kofta

1 whole or 2.5 cups grated Lauki or Bottle gourd
3-4 Tbsp Besan / Gram flour
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 tsp Salt
Oil to fry the Kofta

For the Creamy Tomato Gravy

2 medium Onions
2 medium Tomatoes
0.25 cup Cashews
0.5 tsp Garam masala
1 tsp Red Chilli powder
1 tsp Cumin Seeds
2 Tbsp Oil
Salt to taste
Water as required
Coriander leaves for garnishing


To make the Lauki Kofta

1. Peel and grate the lauki. Squeeze out as much water as you can from the lauki and keep the water aside to use later.
2. Add the garam masala, red chilli powder, ginger-garlic paste, besan and salt.
3. Mix well. If the dough is too stiff, add a little of the water set aside. If the dough is too watery, add more besan.
4. Shape the dough into koftas.
5. At this point, you can choose how to cook the koftas, you can deep fry them until golden brown or shallow fry them. I fried in a paddu tava. You can use a regular pan to shallow fry, however you may need to flatten the koftas a little bit. You can also bake or deep fry the koftas.
6. Fry them until golden brown and crisp. Keep the kofta aside.

To make Creamy Tomato Gravy

7. Soak cashews in warm water and keep aside. You can use almonds instead.
8. Grind together the onion, tomato and ginger-garlic paste with a little water until smooth.
9. Heat oil in a pan and add the cumin seeds.
10. Once the cumin seeds brown, add the onion-tomato paste and cook on low flame until the water evaporates.
11. In the meanwhile, grind the cashew or almonds into a fine paste using a little water.
12. Once the gravy thickens, add the red chilli powder, garam masala and cashew paste. Mix well.
13. Add the squeezed lauki water as required. Add more water for a thinner consistency.
14. Add salt and mix well.
15. Simmer for 4-5 minutes on low heat.
16. Add the koftas and garnish with finely chopped coriander leaves.
17. Serve hot with rice or roti.

Bottle gourd dumplings in a tomato based gravy

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    Protein Packed Mixed Dal Handvo


    How to make Gujarati Mixed Dal Handvo Recipe at

    I had been waiting for this long weekend for ages and it has gone in a poof.. Somehow, all my long weekends seem busier than my regular 2 day weekends. Any of you out there with me on this one?

    So, what did you do this Ganesh Chaturthi? I hope you all had a wonderful Chaturthi.

    I spent my days cleaning the house before the festival and then just cooking, cooking and more cooking. Whew! Does life get busy around festivals!

    How to make Gujarati Mixed Dal Handvo Recipe at

    I made these super delicious Steamed Modaks. I love them sooo much more than the fried ones. I think I ate more than all others combined. 

    To add to this Raj has a potluck in office and he wanted to take these Almond Chocolate Brownies. Thanks to my small oven, we had to keep baking it batches and it kept us in the house watching the oven for a long time.

    But the festivities are done, the sweets have taken a toll on my weight for sure. It's now time to get back to something nutritious and healthy. These Protein Packed Mixed Dal Handvo or Handva as it is sometimes called, was just the thing I had in mind for Tuesday breakfast. 

    How to make Gujarati Mixed Dal Handvo Recipe at

    To tell you the truth, I wasn't convinced about Handvo when I watched it on TV. I wondered if it could taste so good as the show presenter was saying. Then, I tried it at home, following this recipe from Tarla Dalal and I must say, those guys on TV weren't lying, it is absolutely delicious. And healthy too... Now I can have my cake and eat it too!!

    Handvo is a pan fried savory Gujarati cake made using a fermented batter of mixed dals or lentils and rice. Along with the dals, you can add grated vegetables like carrot or bottle gourd. I've always made it with bottle gourd or lauki and I really like the fact that it keeps the Handvo nice and moist. I've also added a few spices like coriander and cumin, and I highly recommend you to add them as well. 

    To make Mixed Dal Handvo, we need to firstly soak the dals and rice for 6-8 hours. Then grind it into a thick cake like batter. Add some sour curd or yogurt and allow it to ferment for 3-4 hours or overnight. Then add the grated bottle gourd, spices, baking soda and pan fry it. You can fry it in a kadhai or in a pan as I did. You can also bake it in the oven. 

    How to make Gujarati Mixed Dal Handvo Recipe at

    The Handvo has a simple tempering of mustard seeds, carom seeds, asafoetida and sesame seeds that gives the Handvo its crispy and flavorful crust. 

    If you liked this, you may also like:

    • Kothimbir Vadi - Pan fried coriander and chickpea flour (besan) savory cake.
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    Protein Packed Mixed Dal Handvo

    How to make Gujarati Mixed Dal Handvo Recipe at
    Mixed Dal Handvo is a Gujarati savory cake made with rice, various dals and bottle gourd.

    Recipe Type:  Snacks / Breakfast
    Cuisine:            Gujarati
    Prep Time:     10hours
    Cook time:     45 minutes
    Yield:                Serves 4


    1/2 cup Rice
    1/4 cup Toor Dal (Pigeon Pea Lentils)
    1 Tbsp Urad Dal (Split black gram)
    1 Tbsp Chana Dal (Split Bengal gram)
    1 Tbsp Moong Dal (Split green gram)
    2 Tbsp Yogurt or Curd
    1 cup grated Bottle Gourd or Lauki
    1 tsp Lime juice
    1 tsp Coriander Powder
    1/4 tsp Cumin Powder
    1/2 tsp Turmeric Powder
    1/2 tsp Red Chilli Powder
    1 tsp Ginger-Green Chilli paste
    1/4 tsp Jaggery powder or Sugar
    1 Tbsp Coriander Leaves (finely chopped)
    A pinch of Baking Soda
    4-5 tsp Oil
    1/2 tsp Mustard seeds
    1/2 tsp Sesame seeds
    1 tsp Carom seeds or Ajwain
    2 pinches Asafoetida or Hing
    Salt to taste
    Water as required


    Wash and soak the rice and all the dals 6-8 hours.
    Drain the water and grind it with a little water until smooth. The consistency should be similar to idli batter or cake batter.
    Add the curd and allow it to ferment in a warm place for 3-4 hours or overnight.
    Add the grated bottle gourd, lime juice, coriander powder, cumin powder, red chilli powder, turmeric powder, ginger-green chilli paste, jaggery powder, coriander leaves, 1 tsp Oil and salt and mix well.
    Add the baking soda and 1 Tbsp of water and mix well and keep aside for 15-20 minutes.
    Now heat 1-2 tsp Oil in a kadhai or a frying pan. Once the oil is hot, add half the mustard seeds.
    Once they have spluttered, add half the sesame seeds, carom seeds and a pinch of hing.
    Immediately pour in half the handvo batter. Cover and cook on low heat for 10-12 minutes until the base of the handvo turns crisp and golden brown.
    Now gently with the help of 2 spatulas or spoons, flip the handvo. Cook until the other side is crisp and golden brown. Spoon in 1 tsp of Oil if required.
    Cook the other half of the batter the same way.
    Cut into cubes and serve hot with mint coriander chutney.

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    Lauki soup / Bottle gourd soup / Sorekai soup

    Lauki or Gheeya or Bottle gourd is a low calorie vegetable and a good ingredient for soup. I learnt this recipe from my sister who seems to love it and apparently this aids in digestion. I was tired of the same old tomato soup and the instant soups are worse, they all taste so synthetic, so I decided to try this out. It is one of the easiest soups to make and full of fibre too...


    Bottle gourd - 1/2
    Tomato - 1
    Moong dal - 1/4 cup
    Ginger - 1/2" piece (Optional)


    Peel and core the bottle gourd.
    Cut it into 1 inch cubes
    Pressure cook the bottle gourd along with the tomato and dal until soft and the dal is done. Around 4-5 whistles or 10-15 mins in the pressure cooker
    Let it cool
    Blend the cooked bottle gourd, tomato, dal and ginger in a blender.
    Transfer the soup to a kadhai or sauce pan and heat. Add salt and freshly ground pepper.

    This soup served 2 people in medium sized bowls.
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