How to make Kaddu Kofta Curry
Remove seeds and peel, wash and grate pumpkin. Grate ginger as well and mix in it. Finely chop green chilly and mix along with grated pumpkin. Now add salt, green coriander, 1/4 tsp red chilly powder, 1 tsp coriander powder and gram flour. Mix all ingredients thoroughly. Batter for making koftas is ready.
Preheat oil in a wok (To check whether oil is sufficiently hot, drop a small amount of batter into it. If batter rises immediately the oil is sufficiently hot to fry koftas). Place 5-7 koftas or as many as possible at a time in the wok. Keep flipping and fry until koftas turn brown in color. Take out koftas in a plate. Fry second lot as well. Likewise fry all kofta balls.
For making gravy:
Wash tomatoes, green chilly and ginger and make fine paste.
Preheat 2 tbsp oil in wok. When oil is sufficiently hot add cumin seeds, turmeric powder and coriander powder and saute for while. Now add tomato-ginger-green chilly paste and saute the masala on low flame until oil starts separating from it. Now add 2 tbsp gram flour in the gravy and saute.
Now add whisked curd in this masala and stir continuously until it simmers once. When gravy comes to boil, add 2 cups of water (add water as per you preference). Now add salt, garam masala and green coriander. Cover the sabzi and cook for 4 minutes.
Gravy is ready. Add koftas, cover and cook for 2-3 minutes on low flame. Pumpkin kofta sabzi is ready. Take out sabzi in a bowl and garnish with green coriander. Serve steaming hot pumpkin kofta with chappati. parantha, naan or rice and relish eating.
You can make gravy as per your choice. Dry fruits, melon seeds, cashews, poppy seeds, cream, mawa or onion-tomato can be used for making gravy.