Bread Kofta Pumpkin Curry
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Recipe Ingrediants
Bread - 6 slices
Fresh curds - 1/2 cup
Maida - 3 tbsp (flour)
Green chillies - 4 (finely chop)
Soda-bicarb (cooking soda) - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil for deep-frying
Coriander leaves - 1 small bunch
(chop finely)
For curry: White pumpkin - 1/4 kg
Green peas - 1/2 cup (shelled)
Tomatoes - 2 Big
Potatoes -2
Fresh curds - 1 cup
Onions - 3 (Grated)
Dhania powder - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/3 tsp
Cumin seeds - 1 tsp (powder)
Garam masala powder - 1/2 tsp
Oil - 2 tbsp
Fresh cream - 2 tbsp
Salt to taste
Recipe Procedure:
Remove the crust of the bread slices and soak in the curds for about half an hour.
Add maida flour, salt, green chillies, coriander leaves, pepper powder, cooking soda and mix properly. .
Divide and shape into small walnut -sized balls. Heat oil and deep fry till light brown and keep aside.
To make curry :
Boil potatoes and green peas, peel the potatoes and cut into cubes, fry in oil slight colour.
Peel and wash the white pumpkin and cut into pieces.
Add about a glass of water and cook till tender.
When a bit cool, blend in a mixie.
Blanch the tomatoes in hot water till soft and make puree.
Heat oil and fry the grated onions till light brown.
Add turmeric powder, cumin powder, dhania powder, chilli powder, and garam masala powder and fry a minute.
Now add tomato puree, curds, salt, pumpkin gravy and a cup of water and cook for few minutes.
Add green peas, fried potato cubes and cook for another few minutes.
At the time of serving, add the koftas and give I or 2 boils.
Garnish with fresh cream, coriander leaves and garam masala powder.
Serve hot with lunch or dinner.
Add maida flour, salt, green chillies, coriander leaves, pepper powder, cooking soda and mix properly. .
Divide and shape into small walnut -sized balls. Heat oil and deep fry till light brown and keep aside.
To make curry :
Boil potatoes and green peas, peel the potatoes and cut into cubes, fry in oil slight colour.
Peel and wash the white pumpkin and cut into pieces.
Add about a glass of water and cook till tender.
When a bit cool, blend in a mixie.
Blanch the tomatoes in hot water till soft and make puree.
Heat oil and fry the grated onions till light brown.
Add turmeric powder, cumin powder, dhania powder, chilli powder, and garam masala powder and fry a minute.
Now add tomato puree, curds, salt, pumpkin gravy and a cup of water and cook for few minutes.
Add green peas, fried potato cubes and cook for another few minutes.
At the time of serving, add the koftas and give I or 2 boils.
Garnish with fresh cream, coriander leaves and garam masala powder.
Serve hot with lunch or dinner.
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