Pumpkin Kofta Curry

Now that Halloween is over, you can actually start eating them again, instead of just carving them up 🙂

Pumpkin or Butternut Squash is a really versatile vegetable that lends itself very easily to a wide range of recipes whether sweet or savoury.

You can cook up a whole range of stuff from the ubiquitous pumpkin pie to fingerlicking spicy curries such as this recipe.

Believe me, the recipe was so yum, that my almost carnivore son, who otherwise frowns upon any kind of remotely orange looking vegetables, licked up every last bit of the curry from his plate.

The best part is that this delightful recipe has been made without the addition of any onion or garlic.

So, go aead, try it!  It’s really really good.

Ingredients for the Koftas

Pumpkin/ Butternut squash, finely grated- 3 cups

Chickpea flour/ Besan- 8 tbsp

Green chilli, finely chopped-1

Ginger, grated- 1 inch

Coriander powder- 2 tsp

Red chilli powder- 1/4 tsp

Turmeric powder- 1/4 tsp

Coriander, finely chopped- 3-4 tbsp

Salt- to taste

Ingredients for the Gravy

Tomatoes, finely chopped – 3 to 4 (250 grams)
Green chilies- 1- 2
Ginger, finely grated- 1 inch baton

Yoghurt, beaten – 1/2 cup

Hot water- 1/2 cup

Milk- 1/2 cup

Coriander, finely chopped – 2-3 tbsp

Oil – for frying koftas
Cumin seeds – 1/2 tsp
Asafoetida – 1 pinch
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Garam masala – 1/4 tsp

Red chilly powder – 1/4 tsp
Salt – 3/4 tsp (as per taste)

Method for the Koftas

1. Peel, wash and grate the pumpkin on the thin side of your grater. I find this helps while shaping the koftas
2. In a large bowl, mix the grated pumpkin (butternut squash) with all the other ingredients. Keep aside for 10 minutes. This helps release moisture from the vegetables and helps the besan bind everything together.
3. Heat oil in a wok. To test whether the oil is hot enough for frying, drop a tiny bit of the batter into the oil. If it rises to the surface immediately it is ready.
4. Now gently put a few koftas into the oil and fry till brown.
5. Remove with a slotted spoon and drain on absorbent paper. Keep aside till just before serving, when you can add it into the gravy.

Method for the Gravy

1. Blend the  tomatoes, green chilly and ginger to a  paste.
2. Heat 2 tbsp oil in a large wok and add cumin seeds and asafoetida.
3. Add in the turmeric powder and coriander powder.
4. immediately, add the tomato paste and saute on a low flame until oil starts separating.
5. Now add 2 tbsp besan in the gravy and saute for 1-2 minutes.
6. Add in the beaten yoghurt. Cook on a low flame, stirring continuously until it simmers.
7. Add 1/2 cup boiling water and add salt, garam masala. Cover and cook for 2 minutes to let the flavours assimilate.
8. Add koftas.
9. Mix well and add in the milk. Let the gravy thicken and then garnish with coriander and serve with rice, rotis or parathas.

You might also like:

Quick Mushroom Curry                                   Curried Carrots  

Paneer Butter Masala