mirror of
https://github.com/Anduin2017/HowToCook.git
synced 2026-05-18 21:31:26 +08:00
ac0dfaab6d
Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to translate all Chinese content to English under en/ subfolder: - en/dishes/: all recipe categories (aquatic, breakfast, condiment, dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish) - en/tips/: learn/ and advanced/ cooking guides - en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese at the root and English at /en/, with a language switcher in the UI. Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
94 lines
3.9 KiB
Markdown
94 lines
3.9 KiB
Markdown
# How to Make Indian Lauki Kofte
|
|
|
|
> Lauki Ke Kofte(लौकী के कोफ़्ते)— Indian Bottle Gourd Meatball Curry
|
|
|
|
Indian Lauki Kofte is a classic North Indian vegetarian dish. Grated bottle gourd (calabash) is mixed with chickpea flour to form meatballs, which are then fried and simmered in a rich tomato-onion curry sauce. The texture is crispy on the outside and soft on the inside, with a fragrant and thick sauce. It pairs well with Indian flatbreads or rice. It takes approximately 40 minutes to prepare.
|
|
|
|
Estimated Cooking Difficulty: ★★★★
|
|
|
|
## Essential Ingredients and Tools
|
|
|
|
- Bottle Gourd (Calabash)
|
|
- Chickpea Flour (Besan)
|
|
- Onion
|
|
- Tomato
|
|
- Ginger
|
|
- Garlic
|
|
- Green Chili
|
|
- Cilantro
|
|
- Turmeric Powder
|
|
- Red Chili Powder
|
|
- Coriander Powder
|
|
- Cumin Powder
|
|
- Garam Masala
|
|
- Salt
|
|
- Cooking Oil
|
|
- Deep Pot or Wok
|
|
|
|
## Preparation
|
|
|
|
Before each preparation, determine how many servings you want to make. One serving is sufficient for 2-3 people.
|
|
|
|
Per Serving:
|
|
|
|
**For the Meatballs:**
|
|
|
|
- 1 Bottle Gourd (Calabash) (approx. 400g)
|
|
- 80g Chickpea Flour
|
|
- 3g Salt
|
|
- 3g Red Chili Powder
|
|
- 3g Coriander Powder
|
|
- 500ml Cooking Oil (for frying meatballs)
|
|
|
|
**For the Sauce:**
|
|
|
|
- 2 Onions (approx. 200g), chopped
|
|
- 3 Tomatoes (approx. 300g), chopped
|
|
- 10g Ginger, grated
|
|
- 4 Cloves Garlic (approx. 12g), grated
|
|
- 1 Green Chili, chopped
|
|
- 30ml Cooking Oil
|
|
- 3g Turmeric Powder
|
|
- 5g Red Chili Powder
|
|
- 5g Coriander Powder
|
|
- 3g Cumin Powder
|
|
- 3g Garam Masala
|
|
- 5g Salt
|
|
- 200ml Water
|
|
- 10g Cilantro Leaves (for garnish)
|
|
|
|
## Instructions
|
|
|
|
### Making the Meatballs
|
|
|
|
- Peel the bottle gourd and grate it into fine shreds using a grater.
|
|
- Squeeze out the moisture from the grated gourd by hand. *Squeeze as dry as possible*; otherwise, the meatballs will not hold their shape.
|
|
- Add 80g chickpea flour, 3g salt, 3g red chili powder, and 3g coriander powder to the squeezed gourd shreds.
|
|
- Mix thoroughly by hand until well combined, kneading into a dough-like consistency that does not stick to the hands.
|
|
- Roll the mixture into small balls with a diameter of about 3cm and set aside.
|
|
- Pour 500ml of cooking oil into a deep pot and heat over medium heat to approximately 170°C (test by dropping a small piece of dough; it should float quickly and bubble).
|
|
- Fry the meatballs in batches for **4-5 minutes** until *golden brown and crispy on the surface*.
|
|
- Remove the fried meatballs and blot excess oil with kitchen paper. Set aside.
|
|
|
|
### Making the Sauce
|
|
|
|
- Pour 30ml of cooking oil into a wok and heat over medium heat for 10 seconds.
|
|
- Add the chopped onions and stir-fry until *the onions turn golden brown* (about 5-7 minutes).
|
|
- Add the grated ginger and garlic, and stir-fry for 1 minute until *aromatic*.
|
|
- Add the chopped tomatoes and stir-fry until *the tomatoes are completely soft and release their oil* (about 5 minutes).
|
|
- Add 3g of turmeric powder, 5g of red chili powder, 5g of coriander powder, 3g of cumin powder, and 5g of salt.
|
|
- Stir-fry for 2 minutes to allow the spices to fully blend with the tomatoes.
|
|
- Add 200ml of water, stir well, bring to a boil, then reduce the heat to **simmer for 5 minutes**.
|
|
- Gently place the fried meatballs into the sauce and **simmer on low heat for 3-5 minutes** to allow the meatballs to absorb the sauce.
|
|
- Sprinkle with 3g of garam masala and chopped green chilies.
|
|
- Turn off the heat, garnish with cilantro leaves, and serve.
|
|
|
|
## Additional Notes
|
|
|
|
- Squeezing out the water from the bottle gourd is a critical step; too much moisture will cause the meatballs to fall apart and lose their shape.
|
|
- Avoid simmering the meatballs in the sauce for too long, or they will become too soft and lose their texture.
|
|
- This dish is typically served in India with Naan or steamed rice (Chawal).
|
|
- The word "Kofte" originates from Persian/Arabic, meaning "crushed" or "ground," and is widely used in South Asia and the Middle East.
|
|
|
|
If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.
|