2 cups Coconut Milk
1 cup nicely beaten Curd
100 gms grated Tomatoes
1 tsp each of Ginger and Garlic paste
1 big Onion, grated
1/2 tsp Garam masala
1 tblsp Dhania-Jeera powder
1/4 tsp Turmeric powder
handful of Coriander leaves
Salt and Chilli powder to taste
1/2 kg peeled and grated Pumpkin
3 tblsp Wheat flour
1 small Onion, minced
1/2 tsp minced Ginger
1 small Potato
1 small Cauliflower
1 small Carrot
2 tblsp Peas, boiled
Salt to taste
a pinch of Soda Bicarbonate
1. Chop the vegetables very finely.
2. Mix all the kofta ingredients together along with enough water to form thick batter.
3. Drop teaspoonfuls of batter in smoking ghee and fry to a golden colour.
4. Heat 3 tblsp of ghee and fry mustard, fenugreek, cumin seeds and hing.
5. Add onion, ginger, curry leaves and fry till soft.
6. Add tomatoes, spices and salt.
7. Fry till the ghee oozes out, then put in curd beaten with 4 cups water and mixed with gramflour.
8. Add salt, turmeric and chillies.
9. Bring slowly to a boil, reduce heat and simmer gently for 5 minutes.
10. Add the koftas.
11. Simmer till curry turns a little thick.
12. Garnish with coriander leaves and sprinkle garam masala on top.