Mix the grated pumpkin, mashed potato, flour, minced onion, minced ginger, salt and water to form a thick batter.
Heat oil in a pan and fry 2-3 teaspoonfuls of the batter until a golden colour. Keep aside.
Now in 3 tbsp of the remaining oil, saute the chopped onions until pink.
Add the ginger and garlic paste, tomatoes, chilly powder, garam masala, coriander powder, cumin powder, turmeric powder and salt and fry until the tomatoes turn soften and the oil separates from the mixture.
Now add the coconut milk and 1 cup of water and let it boil.
Add the fried koftas to this and simmer until the gravy thickens.
Garnish with chopped coriander leaves.
Serve with chapattis or rice.
Recipe Courtesy: Anglo-Indian Recipes.
Bawarchi of the Week
Sweta Chakraborty is a passionate cook who loves to explore different culinary flavours.