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Bread Koftas In Pumpkin Curry


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Mouth-melting bread koftas in delicious pumpkin curry.

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Preparation Time: 
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Serves 4.
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Ingredients



For the koftas
5 to 6 bread slices
1/3 cup curds (dahi)
3 tbsp levelled, plain flour (maida)
1 tbsp chopped coriander (dhania)
4 green chillies, chopped
2 pinches soda bi-carb
salt to taste
oil for deep-frying

For the pumpkin curry
250 gms bottle gourd (doodhi / lauki)
2 large tomatoes
3 onions, grated
2 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp garam masala
3/4 cup fresh curds (dahi)
1/3 cup boiled green peas
3/4 cup boiled and fried small potatoes
3 tbsp ghee
salt to taste

Method

    For the koftas
    1. Remove the crust from the bread slices.
    2. Soak the bread in the curds for 20 minutes.
    3. Add the flour, coriander, chillies, soda bi-carb and salt and mix thoroughly.
    4. Divide and shape into balls.
    5. Deep fry in oil.

    For the pumpkin curry
    1. Peel the pumpkin and cut into big pieces.
    2. Add 1 1/2 teacups of water and cook. When cooked, blend in a liquidiser.
    3. Put the tomatoes in hot water for 10 minutes. Grate into a puree.
    4. Heat the ghee and fry the onions until light brown in colour.
    5. Add the chilli powder, coriander-cumin seed powder, turmeric powder and garam masala and fry for a few seconds.
    6. Add the curds, pumpkin gravy, tomato puree, 1/2 teacup of water and cook for a few minutes.
    7. Add the green peas, potatoes and salt.

    How to serve
    1. When ready to serve, add the koftas to the curry and give one boil.
    2. Serve immediately.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
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