• Prep Time 20-25 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Deep-fried mixed vegetable balls served with a smooth and delicious bottle gourd and pumpkin based curry


  • For the koftas-
  • Finely chopped and blanched mixed vegetables ( French beans, carrots, peas) – 2 cups
  • Potatoes boiled, peeled and mashed – 2 no medium
  • Fresh bread crumbs – 1/2 cup
  • Green chillies, finely chopped – 2-3 no
  • Finely chopped ginger – 1 tbsp
  • Red chilli powder – 1/2 tsp
  • Salt – to taste
  • Oil – for deep frying
  • For the gravy-
  • Oil – 2 tbsp
  • Butter – 1 tbsp
  • Cinnamon stick – 1 inch
  • Green cardamoms – 5-6 no
  • Black peppercorns – 1 tsp
  • Cumin seeds – 1 tsp
  • Red pumpkin, cut into cubes and boiled – 100 grams
  • Bottle gourd, cut into cubes and boiled – 100 grams
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – a pinch
  • Cumin powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Bhuna masala – 130 grams
  • Fresh coriander leaves roughly chopped – 1/2 cup
  • Mint leaves roughly chopped – 1/2 cup
  • Tomato purée – 1/2 cup
  • Fresh cream – 1/2 cup



  1. To make the gravy, heat oil in a non stick pan. Add cinnamon, green cardamoms, black peppercorns, cumin seeds and sauté till fragrant.
  2. Add red pumpkin, bottle gourd, red chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder and mix well.
  3. Add bhuna masala and mix well. Add roughly chopped fresh coriander and mint leaves and mix.
  4. Transfer the mixture into a mixer jar and grind into a purée using little water.
  5. Transfer the gravy into a bowl and keep aside.
  6. To make the koftas, mix together mixed vegetables, potatoes, bread crumbs, green chillies, ginger, red chilli powder, salt and mix well.
  7. Heat sufficient oil in a non stick kadai. Make equal size balls of the mixture and deep fry till golden and crisp. Drain on an absorbent paper.
  8. Heat butter in a non stick pan. Add tomato purée and cook for 2 minutes. Strain the ground purée and add to the pan. Add fresh cream and mix well. Allow the gravy to come to a boil. Simmer for 1-2 minutes.
  9. Transfer the gravy into a serving dish, add the koftas and serve hot.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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