| Recipe Name:
Pumpkin kofta curry in coconut milk |
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| Category:
Indian Regional |
Sub Category:
Gujrati |
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| Prep Time |
Cook Time |
Serves |
| 20 mins |
30 mins |
4 |
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Ingredients: |
| Big tomatoes |
|
2 nos |
| Coconut |
|
1/4 cup |
| Poppy seeds |
|
1 Tbsp |
| Curds |
|
2 Tbsp |
| Cashewnuts |
|
10 nos |
| Ginger |
|
1-inch piece |
| Garlic |
|
4 flakes |
| Small onion |
|
1 no. |
| Green chillies |
|
4 nos |
| Coriander leaves |
|
1 small bunch |
| Turmeric powder |
|
1 Tbsp |
| Dhania,Jeera powder and garam masala |
|
1 tsp. each |
| Salt,Sugar and Chilli powder to taste |
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| For the Kofta |
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|
| Pumpkin |
|
500 g |
| Gram flour |
|
2 Tbsp |
| Coriander leaves |
|
1 small bunch |
| Green chillies |
|
2 nos |
| Ground jeera seeds |
|
1 tsp. |
| Gingere |
|
1 small piece |
| A few sliced mint leaves |
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| Raisins a few |
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Method: |
- Peel and grate the pumpkin. Squeeze out all the moisture and set aside.
- Grind ginger, chillies coriander and mint leaves coarsely.
- Mix with pumpkin along with all the filling ingredient with the exception of raisins.
- Knead the pumpkin mixture into a smooth mixture and form into small and oblong-shaped balls around a raisin.
- Deep fry to a golden brown colour and set aside Grind coconut, poppy seeds, ginger, garlic and onion to a paste.
- Heat oil and fry the ground paste till the oil floats to the top put In all the spices and fry briefly.
- Add tomatoes, sugar and curds and cook till dry.
- Put in the koftas mix well and cover with hot water.
- Cook over a gentle fire for 5 minutes. Serve garnished coriander leaves.
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