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.
for the pumpkin koftha:
boiled and grated-3
Bread -3(blend it in the blender to get the crumbs)
for the gravy:
Milk -2 3 tbsp
to dilute cornflour
Ghee-2 -3 tbsp
- 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.
desire the kofthas to be soft you may drop it in the gravy in advance.
saute the grated pumpkin until dry before kneading into dough.
excess water from grated pumpkin before sauting and preserve the stock for the
may be prepared with bottle gourd also but you have to saute it.
also add cashewnut paste to the gravy if you like it to be creamy.
were sticky so I added bread crumbs to adjust the dough and make it firm.
Labels: North Indian Gravies