For The Koftas you need
Whole wheat bread slices – 2
Skimmed yogurt – 1 tbsp
Coriander leaves – 2 tsp chopped
Green chillies – 1/2 finely chopped
salt to taste
For The gravy,
Pumpkin – 1/2 cup peeled and chopped into chunks
tomatoes – 1 medium
refined oil – 2 tsp
onions – 1/2 portion very finely chopped
chilli powder – 1 tsp
coriander-cumin seeds – 1 tbsp and ground it
turmeric powder – a pinch
garam masala – 1/2 tsp
skimmed yogurt – 2 tbsp whisked
Frozen green peas – 3 tbsp
potatoes – 1/4 cup boiled and peeled
Green chilli – 1/2 portion finely chopped
salt to taste
For The Garnish
Coriander leaves – to garnish
For the koftas you have to
1. Remove the crust from the bread slices.
2. Soak the bread in the curds for 20 minutes.
3. Crumble the bread and add the coriander leaves, green chillies and salt and mix well.
4. Divide the mixture into 6 equal portions and shape each portion into balls. Steam in a steamer for 10 minutes and keep aside.
For the pumpkin curry
1. Combine the pumpkin with 1/4 cup of water in a cooker for 2 whisles.
2. Cool and blend itand make a puree
3. Boil tomato in hot water for 10 minutes. Skin them, make a puree and keep aside
4. Now heat the oil in a non-stick kadhai or wok or pan in a low flame, add the onions and saute them till they turn translucent. Add in the green peas and cook for 2-3 minutes
5. Add the chilli powder, coriander-cumin seeds powder, turmeric powder and garam masala and saute for 10-15 sec till the raw smell disappears.
6. Add in the curds, pumpkin puree, prepared tomato puree, ½ cup of water and close with a lid cook for a few minutes.
7. Now add potatoes and salt and mix well.
8. Before serving, add the koftas to the curry and bring to boil and garnish with corriander leaves.
9. Serve hot with chappathi or roti or naan
1. The bread koftas can be replaced with veg or chicken or meat koftas or even soya chunks.
2. You can add more spices in kofta n gravy, if you require.