Pumpkin Kofta Curry

Remove seeds and peel, wash and grate pumpkin. Grate ginger as well and mix in it. Finely chop green chilly and mix along with grated pumpkin.

Now add salt, green coriander, 1/4 tsp red chilly powder, 1 tsp coriander powder and amaranth and water chestnut flour. Mix all ingredients thoroughly. Batter for making koftas is ready.

Preheat oil in a wok (To check whether oil is sufficiently hot, drop a small amount of batter into it. If batter rises immediately the oil is sufficiently hot to fry koftas).

Place 5-7 koftas or as many as possible at a time in the wok. Keep flipping and fry until koftas turn brown in color. Take out koftas in a plate. Fry second lot as well. Likewise fry all kofta balls.

For making gravy:

Wash tomatoes, green chilly and ginger and make fine paste.

Preheat 2 tbsp oil in wok. When oil is sufficiently hot add cumin seeds, and tomato-ginger-green chilly paste and saute the masala on low flame until oil starts separating from it. Now add dry spices in the gravy and saute.

Now add chopped potato and 1.2 cup of water in this masala and stir continuously until it simmers once. When gravy comes to boil, add 2 cups of water (add water as per you preference).Cover the lid and cook for 1 whistle.

Gravy is ready. Add koftas, cover and cook for 2-3 minutes on low flame. Pumpkin kofta sabzi is ready. Take out sabzi in a bowl and garnish with green coriander. Serve steaming hot pumpkin kofta with kuttu chappati, parantha, or samak rice and relish eating.