Monday, December 19, 2011

Lauki Ka Kofta (Bottle Gourd Balls in Tomato Gravy) 【葫芦素丸子咖喱】


I first tried this kofta in India, and was amazed by the taste. It went so well with flat bread, the kofta just melt in my mouth! 

This summer I harvest the Chinese bottle gourd that I curiously planted in spring, it flourishes and gave me two beautiful bottle shape gourds. I mean... really, coca-cola bottle kinda bottle shape... it was amazingly beautiful. 

I decided to use it for this dish, hubby's favourite.



For Kofta:
450 g bottle gourd (shredded or chopped)
1-2 slices of old bread (or 1 dinner Roll)
2 tbsp Chick Pea Flour/Besan
1 green chili
1 tsp raisin
1 tsp cashew nuts
1/4 medium size onion (remaining used for gravy)
1 tsp Ammchur Powder/Dried mango powder
1/2 tsp Garam Masala
1/2 tsp Salt

For gravy:
Blend below ingredients into a smooth paste:
2-3 medium size ripe tomato
3/4 medium size onion
1-2 green chili
1 tbsp Cashew nuts

1 tsp garam masla
1/2 tsp Salt
1/2 tsp Sugar
1/2 tsp chili powder
1/2 tsp Cumin/Jeera powder
1/2 tsp turmeric powder

2 tsp Dried fenugreek leaves/Kasturi methi
1 -2 inches of cinnamon stick
1/2 tsp Cummin seed
2 tsp Butter
2 cardamom pods (crack and use only the black seeds)
2 tbsp of heavy cream   Optional

450 克 葫芦肉 (削皮擦丝)
1-2 片 面包 (我用了一只餐包)
2 大勺 鹰嘴豆粉 (Chick Pea Flour/Besan)
1 只 青辣椒
1 小勺 葡萄干
1 小勺 腰果
1/4 只中型洋葱
1 小勺 姜蒜蓉
1 小勺 干芒果粉 Ammchur Powder/Dried mango powder
1/2 小勺 Garam Masala (印度五香粉)
1/2 小勺 盐


2-3 只熟番茄 (中型)
3/4 只中型洋葱
2 小勺 姜蒜蓉
1-2 只小青辣椒
1 大勺 腰果

1 小勺 印度五香粉 garam masala
1/2 小勺 盐
1/2 小勺 糖
1/2 小勺 辣椒粉 chili powder
1/2 小勺 孜然粉 Jeera powder
1/2 小勺 姜黄粉 turmeric powder

2 小勺 干葫芦巴叶 Kasturi methi
1 -2 寸的桂皮 cinnamon stick
1/2 小勺 孜然 Cumin seed
2 小勺 黄油 Butter
两只 豆蔻籽 (敲开取籽,去壳)
2 大勺 奶油/Heavy Cream   Optional

1. Chop the old bread in food processor to make bread crumbs. Place the crumbs in a large mixing bowl.

2. Peel and shred/chop the bottle gourd into fine pieces, chop the onion, Cashew nuts, raisins and chilies. Place all of them together with Chickpea flour in the mixing bowl. 

3. Mix all the ingredients to form a soft dough. DO NOT need to add any water. The juice from bottle gourd and onion should be able to hold the ingredients together.

4. Heat 2 cups of oil in a fryer and deep fried the dough into small golden brown colour balls. Drained and set aside.

1. 把面包切碎后摆到一个大盆里。葫芦削皮,擦丝,腰果、葡萄干、洋葱和辣椒切碎加入大盆里。

2. 加入鹰嘴豆粉拌成一个软面团。葫芦丝和洋葱会出水,无需另外加水。

3. 在一口锅里热上小半锅油,把面团搓成小丸子状,一一炸成金黄色。取出滴干油,备用。

5. Blend together tomato, onion, ginger garlic paste and cashew nuts into a smooth paste.

6. Heat up 1 tbsp of oil and 1 tbsp of butter in a cooking pan. Lightly roast cinnamon stick and cardamom seeds until fragrant. Crush kasuri methi/dried fenugreek leaves with palms and add it in.

7. Pour in the grounded paste, continue cooking until oil shows at the side, this should takes about 8-10 minutes. 

8. Add all spices and seasoning listed. Pour in 1 cup of water and bring it to boil, continue cooking for 5-8 minutes or until gravy thickened.

9. Drop in the fried bottle gourd balls and cook for 2-3 minutes, add some heavy cream before serving for creamier texture.

4. 准备汤汁,把番茄、洋葱、辣椒、姜蒜蓉和腰果搅拌成糊状。

5. 在一口锅里热上 1 大匙油,和1 大匙的黄油,把桂皮和豆蔻籽加入稍微煸炒后加入捏碎的干葫芦巴叶,炒香后把番茄糊倒入。煮至边上泛油。

6. 加入所有的调味料翻匀。倒入一杯水,煮滚后转中火煮5-8分钟。加入炸好的丸子,继续煮大约2-3分钟或至汤汁变浓稠。起锅之前倒入奶油/Heavy Cream即可。

Serve with warm naan or chapatis.


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