Indian Bottle Gourd Kofte

Method10 steps

1. 1

   Prepare the Bottle Gourd

   处理瓠瓜

   Peel the bottle gourd and grate it into fine shreds using a grater.

   将瓠瓜去皮，用刨丝器刨成细丝。

   ⏱3 min

   • 💡 Be careful while grating to avoid cutting your hands.刨丝时注意安全，避免伤手
   
2. 2

   Squeeze Out the Moisture

   挤干水分

   Squeeze the grated bottle gourd by hand to remove as much moisture as possible.

   用手将瓠瓜丝中的水分挤干，尽量挤干。

   ⏱2 min

   • 💡 This is a crucial step. Too much moisture will cause the kofte to fall apart and fail to hold their shape.这是关键步骤，水分过多会导致丸子散开无法成型
   
3. 3

   Make the Kofte Dough

   调制丸子面团

   Add 80g chickpea flour, 3g salt, 3g red chili powder, and 3g cilantro powder to the squeezed bottle gourd shreds. Mix thoroughly by hand.

   在挤干的瓠瓜丝中加入鹰嘴豆粉 80g、盐 3g、红辣椒粉 3g、香菜粉 3g，用手充分混合均匀。

   ⏱2 min

   • 💡 Knead until the dough no longer sticks to your hands.揉成不粘手的面团状即可
   
4. 4

   Shape the Kofte

   搓丸子

   Roll the mixture into small balls about 3cm in diameter. Set aside.

   将混合物搓成直径约 3cm 的小丸子，备用。

   ⏱3 min

   • 💡 Try to keep them uniform in size for even cooking.尽量保证大小一致，方便受热均匀
   
5. 5

   Deep-Fry the Kofte

   油炸丸子

   Heat oil in a deep pot to 170°C (the dough should float up quickly). Fry the kofte in batches for 4-5 minutes until golden brown and crispy on the outside.

   深锅倒油加热至 170°C（面团能快速浮起），分批放入丸子炸 4-5 分钟，直至表面金黄酥脆。

   ⏱7 min

   • 💡 Do not overcrowd the pot, as it will lower the oil temperature.不要一次放入太多，避免油温下降
   
6. 6

   Drain and Set Aside

   吸油备用

   Place the fried kofte on kitchen paper to absorb excess oil. Set aside.

   炸好的丸子用厨房纸吸去多余油分，备用。

   ⏱30 sec

   • 💡 Draining the oil reduces greasiness.吸油可以减少油腻感
   
7. 7

   Sauté the Onion

   炒制洋葱

   Heat oil in a wok and add finely chopped onion. Sauté for 5-7 minutes until the onion turns golden brown.

   炒锅热油，放入洋葱碎翻炒 5-7 分钟，至洋葱变成金棕色。

   ⏱7 min

   • 💡 Well-caramelized onions are the soul of the sauce.充分焦糖化的洋葱是酱汁灵魂
   
8. 8

   Add Ginger, Garlic, and Tomato

   加入姜蒜番茄

   Add ginger-garlic paste and sauté for 1 minute. Then add finely chopped tomato and sauté for about 5 minutes until the tomato breaks down and releases oil.

   加入姜蒜泥炒香 1 分钟，再加入番茄碎翻炒约 5 分钟，直至番茄软烂出油。

   ⏱6 min

   • 💡 When oil separates, it means the tomato moisture has evaporated and the flavor has concentrated.炒至出油说明番茄水分已蒸发，风味浓缩
   
9. 9

   Season and Simmer the Sauce

   调味与熬酱

   Add turmeric powder, red chili powder, cilantro powder, ground cumin, and salt. Sauté for 2 minutes, then add water and bring to a boil. Reduce heat and simmer for 5 minutes.

   加入姜黄粉、红辣椒粉、香菜粉、孜然粉、盐，翻炒 2 分钟后加水煮沸，转小火炖 5 分钟。

   ⏱7 min

   • 💡 The spices and tomato must fully meld to develop flavor.香料与番茄充分融合方能出味
   
10. 10

    Combine and Garnish

    组合与装饰

    Add the fried kofte to the sauce and simmer on low heat for 3-5 minutes. Garnish with garam masala, green chilies, and cilantro leaves.

    将炸丸子放入酱汁小火炖 3-5 分钟，撒上综合香料粉、青辣椒和香菜叶即可。

    ⏱5 min

    • 💡 Do not simmer the kofte too long, or they will become soft and lose their texture.丸子不宜炖太久，否则会变软失去口感