Bread Koftas In Pumpkin Curry ( Saatvik Khana Recipe)


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Accompaniments

Vegetable Pulao 


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Mouth-melting bread koftas in delicious pumpkin curry.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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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 baking soda
salt to taste
oil for deep-frying

For The Pumpkin Curry
250 gms bottle gourd (doodhi / lauki)
2 large tomatoes
1 tsp cumin seeds (jeera)
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 cups 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 cumin seeds until they crackle.
  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 mixture, tomato puree and 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.
RECIPE SOURCE : Saatvik KhanaBuy this cookbook
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