Name: Pumpkin Balls curry recipe by Ankita Dash at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: Pumpkin : 100 grams (grated); Boiled potato : 1 medium (grated); Corn starch (flour) : 3 tbsp.; Black pepper powder : ½ tsp; Garlic pods : 3 large (finely chopped); Chili flakes or green chili : 1 tbsp.; Salt to taste; Curry powder : ½ tsp; Oil : for deep frying and 2.5 tbsp. for gravy; Mustard seeds : ¼ th tsp; Cumin seeds : ½ tsp; Kalonji (nigella seeds) : ¼ th tsp; Dry red chili : 1; Turmeric powder : ¼ th tsp; Red chili powder : ¼th tsp; Coriander powder : ½ tsp; Ginger : 1 inch (chopped finely); Green chili : 2 (finely chopped); Yogurt (thick curd) : ½ cup (thick); Water : ½ cup

ABOUT Pumpkin Balls curry RECIPE

Sharing a delicious Pumpkin balls curry which is super easy to prepare and also loved by everyone especially by kids. Pumpkin is a low calorie vegetable that is rich in nutrients and mostly used vegetable in everyday cooking. Pumpkin balls curry is a spicy tangy recipe where little bombs of pumpkins are dipped in tangy yogurt base gravy. These pumpkin balls curry taste amazing and can be serve with rice, roti paratha, nan or bread.

Ingredients Serving: 2

Pumpkin : 100 grams (grated)
Boiled potato : 1 medium (grated)
Corn starch (flour) : 3 tbsp.
Black pepper powder : ½ tsp
Garlic pods : 3 large (finely chopped)
Chili flakes or green chili : 1 tbsp.
Salt to taste
Curry powder : ½ tsp
Oil : for deep frying and 2.5 tbsp. for gravy
Mustard seeds : ¼ th tsp
Cumin seeds : ½ tsp
Kalonji (nigella seeds) : ¼ th tsp
Dry red chili : 1
Turmeric powder : ¼ th tsp
Red chili powder : ¼th tsp
Coriander powder : ½ tsp
Ginger : 1 inch (chopped finely)
Green chili : 2 (finely chopped)
Yogurt (thick curd) : ½ cup (thick)
Water : ½ cup

Instructions

Mix grated pumpkin, potato, corn starch, black pepper powder, chopped garlic, chili flakes, salt and curry powder in a bowl and make small balls out of it. If your mixture is too runny you can increase the amount of corn starch.
Take few amount of corn starch in a plate and roll the above pumpkin balls over it. Remove the excess flour and keep them aside.
Heat oil in a pan and deep fry the balls till they become light golden in color.
Remove them in a kitchen towel and keep them aside.
Heat 2.5 tbsp. of oil in a pan and add mustard seeds, cumin seeds, nigella or kalonji seeds and dry red chili in it.
When it starts to crackle add chopped ginger and green chilies in it. Fry for 1 to 2 minutes on medium heat.
Add turmeric powder, red chili powder and coriander powder in it and fry for 1 more minute and remove the pan from heat.
Add ½ cup of water in it followed by yogurt. Mix everything well and put the pan on gas.
Keep the flame low and stir continuously.
When the gravy starts to boil and add the pumpkin balls in it and season it with salt.
Mix well and let it boil for another 1 to 2 minutes.
Switch of the flame and serve after 10 to 15 minutes.

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