This pumpkin and bread kofta curry is very yummy Indian vegetarian dish with a little new ingredient added to it. It is the bread. i would say this would be one of the creative way to finish a day or two old bread. "Koftas" means balls fried in oil. Here I have koftas with bread and a few other ingredients. I have used Bottle gourd or the white pumpkin familiarly known in India. If you dont get it you can even use the red pumpkin to prepare this curry. The only little difference in taste is that it would give a light sweeter taste.
I tried this recipe without the use of onions. As now a days the onions have become dearer it is time to think with something that tastes great and at the same time it has no onions. But onion can also be used if available in abundance.
This is a very nutritious dish and when eaten with rice becomes a complete dish in itself.
Bread koftas in pumpkin curry
Ingredients
For the Koftas
Bread slices 5-6
Fresh curds ½ cup
Plainflour (maida) 3 level tbs
Chopped coriander 1tbs
Green chillies, chopped 4
Soda bi-carb 2 pinches
Salt to taste
Oil for frying
Ingredients
For the Koftas
Bread slices 5-6
Fresh curds ½ cup
Plainflour (maida) 3 level tbs
Chopped coriander 1tbs
Green chillies, chopped 4
Soda bi-carb 2 pinches
Salt to taste
Oil for frying
For the pumpkin curry
White pumpkin (lauki) 250gms
Tomatoes 2 large
Cumin seeds 1tsp
Chilli powder 2tsp
Coriander - Cumin seed (dhania-jeera)powder 1tbs
Turmeric powder 1/4tsp
Garam masala 1tsp
Fresh curds 2 cup
Green peas ½ cup
Boiled and fried small potatoes 1 cup
Ghee 3tbs
salt to taste
Tomatoes 2 large
Cumin seeds 1tsp
Chilli powder 2tsp
Coriander - Cumin seed (dhania-jeera)powder 1tbs
Turmeric powder 1/4tsp
Garam masala 1tsp
Fresh curds 2 cup
Green peas ½ cup
Boiled and fried small potatoes 1 cup
Ghee 3tbs
salt to taste
Method For the koftas
Remove the crust from the bread slices. Soak the bread in the curds for 20 minutes
Add the flour, coriander leaves, chillies, soda bi-card and salt. Mix thoroughly divide and roll into balls, deep fry in oil.
Add the flour, coriander leaves, chillies, soda bi-card and salt. Mix thoroughly divide and roll into balls, deep fry in oil.
For the pumpkin curry
Peel the pumpkin and cut into big pieces,add one and a half cup of water and cook.
When cooked, blend in a liquidiser put the tomatoes in hot water for 10 minutes grate into a puree.
Heat the ghee and fry the cumin seeds until they crackle.
Add the chilli powder, coriander-Cumin seed powder, turmeric powder and garam masala and fry a few seconds.
Add the Curds, pumpkin mixture, tomato puree and half cup of water, cook for a few minutes.
Add the green peas, potatoes and salt to the mixture
Just before serving add the koftas to the curry and give one boil.
Garnish with Coriander leaves and serve hot with Roti or Rice
Peel the pumpkin and cut into big pieces,add one and a half cup of water and cook.
When cooked, blend in a liquidiser put the tomatoes in hot water for 10 minutes grate into a puree.
Heat the ghee and fry the cumin seeds until they crackle.
Add the chilli powder, coriander-Cumin seed powder, turmeric powder and garam masala and fry a few seconds.
Add the Curds, pumpkin mixture, tomato puree and half cup of water, cook for a few minutes.
Add the green peas, potatoes and salt to the mixture
Just before serving add the koftas to the curry and give one boil.
Garnish with Coriander leaves and serve hot with Roti or Rice