Recipe Description
Deep-fried mixed vegetable balls served with a smooth and delicious bottle gourd and pumpkin based curry
Ingredients:-
- 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
Method:-
- To make the gravy, heat oil in a non stick pan. Add cinnamon, green cardamoms, black peppercorns, cumin seeds and sauté till fragrant.
- Add red pumpkin, bottle gourd, red chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder and mix well.
- Add bhuna masala and mix well. Add roughly chopped fresh coriander and mint leaves and mix.
- Transfer the mixture into a mixer jar and grind into a purée using little water.
- Transfer the gravy into a bowl and keep aside.
- To make the koftas, mix together mixed vegetables, potatoes, bread crumbs, green chillies, ginger, red chilli powder, salt and mix well.
- 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.
- 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.
- Transfer the gravy into a serving dish, add the koftas and serve hot.
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