Pumpkin koftha,an interesting curry prepared for the theme fest in a food group.My dear friend Nuts shared this recipe with me and it really turned awesome.Pumpkin is the most popular field crop cultivated around the world and has many nutritious benefits too.It is a rich source of vitamins and minerals.It also protects against many cancers.We,Konkani's even consume its bud,flowers,leaves and it pulp.Pumpkin seeds are very tasty and is great source of protein.My amma used to dry the seeds in the sun and we used to enjoy breaking it open and eat.We use to also have the plant in our backyard and would be happy at the sight when it used to crop.
Ingredients
for the pumpkin koftha:
Pumpkin grated-1 cup
Potatoes
boiled and grated-3
Bread -3(blend it in the blender to get the crumbs)
Chilly powder-1 tsp
Coriander
leaves-2 tsp
Green chilly
chopped-2
Besan(garbanzo
flour)-1/2 cup
Salt-to
taste
Oil-to
deep fry
Ingredients
for the gravy:
Onions-2
grated
Tomatoes-2
grated
Ginger garlic
paste-2tsp
Garam masala
powder-1tsp
Coriander
powder-1tsp
Turmeric
powder-1/4 tsp
Salt-to
taste
Fresh cream-1/4
cup
Cornflour-2 tsp
Milk -2 3 tbsp
to dilute cornflour
Ghee-2 -3 tbsp
Water-1-2 cups
Method:
- Mix all
the ingredients under Koftha and knead it to a dough.
- Make round
balls,heat oil and deep fry and keep it aside.
- For gravy,heat
ghee in a pan and fry grated onion for 10-15 minutes until it leaves the oil and turns brown.
- Add grated
tomatoes,ginger garlic paste,powders and fry for few more minutes till the raw smell goes.
- Add water
and take a boil,add diluted cornflour to thicken the gravy and take a boil.
- Lastly add
fresh cream and give it a mix.
- Drop in
the kofthas just before you serve.
My
notes:
If you
desire the kofthas to be soft you may drop it in the gravy in advance.
You may
saute the grated pumpkin until dry before kneading into dough.
Squeeze out
excess water from grated pumpkin before sauting and preserve the stock for the
gravy.
Same kofthas
may be prepared with bottle gourd also but you have to saute it.
You may
also add cashewnut paste to the gravy if you like it to be creamy.
My kofthas
were sticky so I added bread crumbs to adjust the dough and make it firm.