Kaddu Ke Koftey ( Pumpkim dumplings in a spicy gravy )

Most folks are not fond of pumpkin or it does not come to their notice. Hence when I mention that it is one of my favorite veggies, they tend to look flummoxed. Whether it is the aromatic Sri lankan style curry, the somewhat sweet pumpkin-dill soup or the slightly charred pumpkin fry from Odisha, I enjoy it in every form. So, when my mom mentioned this North Indian Pumpkin kofta curry, I just had to give it a try.

I modified her version a little by stuffing raisins inside it (a neighbor had suggested it to me). Fried the koftas in a appe pan to cut down on the oil. And made the gravy a little more rich by adding some cashews and milk to it. My efforts paid off when everyone wanted a second helping of this yummy curry. Read on (and do not forget to try this) -

Preparation Time - 25 mins

Ingredients - 

For the koftas -

• 3 cups grated pumpkin (Odia - boitalu)
• 1 small boiled and peeled potato
• 1/2 tsp chili powder
• 2 tsp besan
• salt to taste
• a pinch of garam masala
• 2 grated garlic flakes

For the gravy -

• 1 large onion (diced)
• 7-8 garlic cloves
• 1 inch ginger
• 1 inch cinnamon
• 1 green cardamom
• 1 clove
• 1-2 kashmiri red chili
• 1 large tomato
• 1 tsp kasuri methi
• 4-5 cashews
• 1 cup milk
• 3 tsp oil
• 1 tsp butter

Preparation - Add a little salt to the grated pumpkin and keep aside for 15 mins. Squeeze it to remove the excess water. Transfer to a mixing bowl and add all the other ingredients required for making the koftas. Mix well and divide into small portions. Shape into balls while inserting 1-2 raisins into the center of each one.

Cooking - Heat an appam pan. Add a few drops of oil into each cavity. Place the balls into the cavity and cook on all sides till brown. Remove and keep aside on a paper towels.

Heat 1 tsp oil in a wok. Add the red chili, cinnamom, cardamom and cloves. Once fragrant, add the garlic, ginger and onion. Cook till onion becomes translucent. Add cashews and fry for 30 seconds more.

Add the tomato at this stage and cook till mushy. Add the kasuri methi and mix once before removing from flame. 

Allow to stand aside till it cools down to room temperature. Blend into a smooth paste.

Heat the same wok.  Add butter to it and allow it to melt. Add the tomato onion paste and cook for 3-4 mins. 

Finally add the milk along with 1/2 cup water. Add salt. Bring it to a slow boil. Let simmer for 3-4 mins.

Add the koftas and cook for 1 min before switching off the flame. Let it stand covered for 10 mins before serving.

Serve hot with rotis or white rice.