You are here: Home > Cuisine > Indian Veg Recipes > Mughlai > Mughlai Subzis / Curries > Bread Koftas In Pumpkin Curry ( Saatvik Khana Recipe) Bread Koftas In Pumpkin Curry ( Saatvik Khana Recipe) by Tarla Dalal Mouth-melting bread koftas in delicious pumpkin curry. 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Close 01 Jan 1900 This recipe has been viewed 39810 times Bread Koftas In Pumpkin Curry ( Saatvik Khana Recipe) recipe - How to make Bread Koftas In Pumpkin Curry ( Saatvik Khana Recipe) Tags Mughlai Sabzis, Veg Mughlai sabzi, CurriesSabzis with GraviesDeep FryKadai VegDeep Pan Preparation Time: 25 mins Cooking Time: 30 mins Total Time: 55 mins 4Makes 4 servings Show me for servings Ingredients For The Koftas5 to 6 bread slices1/3 cup curds (dahi)3 tbsp levelled , plain flour (maida)1 tbsp chopped coriander (dhania)4 green chillies , chopped2 pinches baking soda salt to taste oil for deep-fryingFor The Pumpkin Curry250 gms bottle gourd (doodhi / lauki)2 large tomatoes1 tsp cumin seeds (jeera)2 tsp chilli powder1 tbsp coriander-cumin seeds (dhania-jeera) powder1/4 tsp turmeric powder (haldi)1 tsp garam masala3/4 cup fresh curds (dahi)1/3 cup boiled green peas3/4 cup boiled and fried small potatoes3 tbsp ghee salt to taste Method For the koftasFor the koftasRemove the crust from the bread slices.Soak the bread in the curds for 20 minutes.Add the flour, coriander, chillies, soda bi-carb and salt and mix thoroughly.Divide and shape into balls.Deep fry in oil.For the pumpkin curryFor the pumpkin curryPeel the pumpkin and cut into big pieces.Add 1 1/2 cups of water and cook. When cooked, blend in a liquidiser.Put the tomatoes in hot water for 10 minutes. Grate into a puree.Heat the ghee and fry the cumin seeds until they crackle.Add the chilli powder, coriander-cumin seed powder, turmeric powder and garam masala and fry for a few seconds.Add the curds, pumpkin mixture, tomato puree and 1/2 teacup of water and cook for a few minutes.Add the green peas, potatoes and salt.How to serveHow to serveWhen ready to serve, add the koftas to the curry and give one boil.