To make Lauki Kofta in Desi Gravy, start by scraping and grating the bottle gourd. Cook it in a heavy-bottom pan until most of the water evaporates. Once cooled, mix it with besan and spices, then form round balls and deep fry until golden. For the gravy, heat ghee, add cumin seeds and onion paste, then cook with ginger garlic paste and tomato puree along with spices. Finally, add curd, water, and the koftas, cooking until everything is well combined.

Yes, Lauki Kofta is a completely vegetarian dish as it is made with bottle gourd, gram flour, and a variety of spices. It is a great option for those following a vegetarian or plant-based diet.

If you need a substitute for besan (gram flour) in Lauki Kofta, you can use chickpea flour or a gluten-free flour blend. However, keep in mind that the texture and flavor may vary slightly.

To store leftover Lauki Kofta, place it in an airtight container and refrigerate. It can last for up to 3 days. For best results, reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture.

Lauki Kofta pairs wonderfully with steamed basmati rice, jeera rice, or naan. You can also serve it with a side of raita or a fresh salad to balance the flavors.