Koftas made with lauki (bottle gourd) are dunked in an onion-tomato curry in this vegan Lauki Kofta Curry. Serve with rice or bread for a comforting meal.
1mediumlauki/bottle gourdgrated, around 1 & 1/2 to 2 cups grated lauki
1/2teaspoonsaltdivided
5tablespoonsbesangram flour, around 45 grams
2tablespoonsrice flour20 grams
1teaspoongrated ginger
1-2green chilifinely chopped, adjust to taste
1/4teaspoongaram masala
For the curry
2teaspoon + 1 tablespoonoildivided, I used avocado oil
1mediumred onionroughly sliced
2teaspoonsginger-garlic paste
2mediumtomatoesroughly sliced
1green chiliroughly chopped, or use more for a spicier curry
3/4teaspooncumin seeds
1& 1/2 teaspooncoriander powder
1/2 teaspoonturmeric
1/4teaspoonred chili powderor double for spicier curry
2cupswater
1/4teaspoongaram masala
1teaspoonkasuri methicrushed
cilantroto garnish
Instructions
Make the kofta
Peel and grate a medium sized lauki (bottle gourd). You would have around 1 & 1/2 cups to 2 cups grated lauki. Add it to a large bowl and then add 1/4 teaspoon salt to it. Let it sit for 15 mins.
Then transfer the lauki to a muslin cloth, and squeeze as much water as possible from the lauki and transfer it to another bowl.
To that now, add besan, rice flour, chopped green chili, grated ginger and garam masala. Mix everything together using your hands.
Add little water as needed and bring it all together. This mixture will be loose and that's what you want. Divide mixture into 7 to 8 parts. The consistency will be like of onion pakora. We need this consistency so that it cooks well in the air fryer (especially from the inside).
Preheat your air fryer according to manufacturer's instructions. Arrange the koftas into the air fryer. Spray with oil and air fry at 350 F for around 20 minutes. Every air fryer is different so you may need 2 minutes less or 2 minutes more. Shake once at the halfway mark. The koftas are now done, set them aside. Let's make the curry now.
Make the curry
To a pan on medium heat, add 2 tsp oil. Once it's hot add sliced onion and cook for 2 to 3 minutes until soft and translucent. Then add ginger-garlic paste, sliced tomatoes and chopped green chili.Add 1/4 teaspoon salt for the tomatoes to cook faster.
Cover and cook for around 4 to 5 minutes until the tomatoes soften, there's no need to cook them completely, just need to soften them a bit. Remove the pan from heat and let it cool down a bit. Then transfer to a blender and blend to paste. Set this aside.
Heat a pan on medium heat. Once hot, add 1 tablespoon of oil to it, then add cumin seeds and let them sizzle.
Add the prepared onion-tomato paste to it and stir. Followed by adding the spices: coriander powder, turmeric, red chili powder. Cook the spices for 1 minute.
Continue to cook the masala for 5 to 6 minutes until you see oil leaving from the sides. The color of the masala will also change at this point.
At this point add 2 cups water, some garam masala, kasuri methi and salt to taste. Stir and let this come to a gentle boil. Add the prepared koftas and simmer the curry for 2 to 3 minutes. Garnish with cilantro and serve hot.
Notes
Don't make the koftas too firm when air-frying. If you are deep frying then it's okay but they need to remain loose if air frying else they might remain raw from inside.
To make the curry creamier, you can sauté some cashews along with the onions and tomatoes and then blend it with everything else. You can also add some cream to finish off the curry. However, this is a simple everyday curry and I prefer it this way in lauki kofta.
Make the curry spicier by adding more green chilies or more of the red chili powder to the curry.
Air frying the koftas will take less time if you make smaller koftas. So do keep that into account.
Every air fryer is different, my koftas were done in 20 minutes or but it can take you more or less time depending on your air fryer. So keep checking them after the 15 minutes mark.