Loki (bottle gourd) is a low-calorie, high-water-content vegetable from Green Garden. It’s ideal for light curries and juices, supporting hydration and digestion.
 
Recipe You Should Definitely Try:
How to Make Lauki Kofta Curry 
 
 Ingredients
 
 For Koftas:
Bottle gourd (lauki) – 2 cups, peeled & grated
Besan (gram flour) – 4–5 tbsp
Green chili – 1 finely chopped
Ginger – 1 tsp grated
Red chili powder – ½ tsp
Turmeric – ¼ tsp
Ajwain – ½ tsp
Salt – to taste
Oil – for deep frying
 Tip: After grating lauki, squeeze out excess water gently. Use that water in the gravy!
For the Gravy:
Onion – 2 medium, finely chopped or ground
Tomato – 2 medium, pureed
Ginger-garlic paste – 1 tsp
Green chili – 1 (optional)
Cumin seeds – ½ tsp
Turmeric powder – ½ tsp
Red chili powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Salt – to taste
Fresh cream – 1 tbsp (optional, for richness)
Oil – 2 tbsp
Water – as needed (including leftover lauki water)
 
 Method
 1. Make the Koftas:
Mix grated lauki, besan, green chili, ginger, spices, and salt.
Form a thick batter. If too wet, add a little more besan.
Heat oil and deep-fry small balls on medium flame until golden brown.
Set on paper towel to remove excess oil.
 2. Prepare the Curry Base:
Heat oil in a pan. Add cumin seeds and let them crackle.
Add chopped/grated onions. Sauté until golden.
Add ginger-garlic paste and green chili. Cook for 1–2 mins.
Add tomato puree, turmeric, red chili, coriander powder, and salt.
Cook until the oil separates and masala thickens.
 3. Add Water & Simmer:
Add about 1½ to 2 cups water (including squeezed lauki water if any).
Let it simmer for 5–6 minutes.
Stir in cream (optional) and garam masala.
4. Add Koftas Just Before Serving:
Add koftas to the hot curry just before serving to keep them crisp outside and soft inside.
Let them soak for 2–3 mins, then serve.
5. Garnish:
Fresh coriander
A swirl of cream or ghee (optional)
 
Pairs With:
 
Roti / paratha / naan
Jeera rice or plain basmati rice
Side of salad, raita, or pickle
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