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Recipe Name: Pumpkin Kofta Curry in Coconut Milk  
Category: Indian Regional Sub Category: Gujrati


Prep Time Cook Time Serves
20 mins 30 mins 4



Big tomatoes   2 nos
Coconut   1/4 cup
Poppy seeds   1 Tbsp
Curds   2 Tbsp
Cashewnuts   10 nos
Ginger   1-inch piece
Garlic   4 flakes
Small onion   1 no.
Green chillies   4 nos
Coriander leaves   1 small bunch
Turmeric powder   1 Tbsp
Dhania,Jeera powder and garam masala   1 tsp. each
Salt,Sugar and Chilli powder to taste    
For the Kofta    
Pumpkin   500 g
Gram flour   2 Tbsp
Coriander leaves   1 small bunch
Green chillies   2 nos
Ground jeera seeds   1 tsp.
Gingere   1 small piece
A few sliced mint leaves    
Raisins a few    


  • Peel and grate the pumpkin. Squeeze out all the moisture and set aside.
  • Grind ginger, chillies coriander and mint leaves coarsely.
  • Mix with pumpkin along with all the filling ingredient with the exception of raisins.
  • Knead the pumpkin mixture into a smooth mixture and form into small and oblong-shaped balls around a raisin.
  • Deep fry to a golden brown colour and set aside Grind coconut, poppy seeds, ginger, garlic and onion to a paste.
  • Heat oil and fry the ground paste till the oil floats to the top put In all the spices and fry briefly.
  • Add tomatoes, sugar and curds and cook till dry.
  • Put in the koftas mix well and cover with hot water.
  • Cook over a gentle fire for 5 minutes. Serve garnished coriander leaves.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 Katori
Amount Per Serving
Calories 127 Calories from Fat 30
% Daily Value'
Total Fat  4.9 17
Saturated Fat  1.6 5
Trans Fat  0  
Cholesterol  0.7 5
Sodium  3 0
Total Carbohydrate  18.4 3.5
Dietary Fiber   2.1 7.5
Sugars   10.1  
Protein   2.5
Vitamin A   8752   * Vitamin C   10
Calcium   28 * Iron   1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs