Podi Lauki Kofta Curry: A Proper Dinner for Roti Night

Lauki can make a very good dinner when you give it a little attention. Squeeze out the water, season the grated vegetable with podi and shape small koftas. A warm onion-tomato gravy brings the whole thing together.

The main job is moisture control. Wet lauki needs more flour to hold its shape, and too much flour makes a heavy kofta. Start with a well-squeezed handful and the rest gets easier.

The recipe at a glance

Serves 3. Prep: 20 minutes. Cook: about 35 minutes. Makes roughly 12 small koftas.

For the koftas

• 400 g peeled lauki, grated
• ⅓ cup besan, about 40 g, plus a little more if needed
• 1 tbsp Rapidli Karnataka Podi
• 1 tbsp chopped coriander
• Salt only if needed
• Oil for frying

For the gravy

• 1 tbsp oil
• ½ tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• 3 medium tomatoes, finely chopped or puréed
• ¼ tsp turmeric
• ½ tsp ground coriander
• ¾ to 1 cup water, as needed
• Salt to taste
• Chopped coriander to finish

Use fresh, normal-tasting lauki. If a tiny raw piece tastes unusually bitter, discard the whole vegetable. Don’t cook with bitter lauki or try to cover its taste with seasoning. This follows the ICMR expert committee’s guidance on bitter bottle gourd.

Squeeze before seasoning

Put the grated lauki in a clean cloth and squeeze firmly over a bowl. Work in small handfuls if that helps. You should have a moist vegetable mixture without water dripping out.

Add the besan, podi and coriander. Mix just before frying because the vegetable keeps releasing moisture as it stands. The mixture should hold a small ball without slumping.

If it won’t hold, add besan a tablespoon at a time. Don’t add extra flour just because the mixture feels slightly tacky. Test one kofta first.

Fry the koftas

1. Heat oil in a deep, heavy pan to about 170°C. Leave ample space above the oil.
2. Shape a small test ball, about 3 cm across, and lower it carefully into the oil.
3. Let the outside set before turning. Fry for about 4 to 5 minutes, until golden and cooked through. Break it open to check the centre.
4. If it breaks apart, add a little besan to the remaining mixture. If it browns while the centre stays raw, lower the heat or make smaller balls.
5. Shape and fry the rest in batches, then drain on kitchen paper or a rack.

Cook the gravy

1. Heat a tablespoon of oil in another pan. Add cumin seeds, then the onion. Cook over medium heat until softened and lightly golden.
2. Add ginger-garlic paste and cook for a minute. Stir in tomatoes, turmeric and ground coriander.
3. Cook for about 8 to 10 minutes, stirring, until the tomatoes form a thick base and lose their raw smell.
4. Add ¾ cup water and salt. Simmer for 5 minutes. Add more water if needed to make a spoonable gravy.
5. Taste before adding the koftas. The gravy should be seasoned, while leaving room for the podi flavour inside the balls.

Add the koftas near serving time

Warm the koftas in the gently simmering gravy for about 2 minutes, then serve. Avoid a hard boil or lots of stirring; soft lauki koftas can break apart.

If dinner is later, keep the koftas and gravy separate. They absorb liquid as they sit, so a long soak can leave you with broken balls and very thick sauce.

Bring roti to the table

Finish with coriander and serve with roti or plain rice. A simple cucumber side is enough. The koftas and gravy already give the meal plenty of flavour.

For another easy vegetable side, try podi cabbage stir-fry. Our North Indian podi guide has more familiar meal ideas.

Cool leftovers promptly and refrigerate in covered containers. Store any unused koftas separately from the gravy and reheat both thoroughly before combining.