Kofte means buns and you can make these from most things. It's pumpkin season now, and I was curious if it would work with this big treat. I haven't tried that before, so I was very excited about the taste.
Since pumpkin has a somewhat sweet taste, I chose butternut (bottle pumpkin), i.e. the slightly round oblong one. It's fine to use the "regular" one too, Muscat pumpkin.
Thank you to those of you who have encouraged me to blog, it gives me an extra push to try something new and especially seasonal variations!
Pumpkin kofte
450 gr grated pumpkin
1½ tsp salt
¾ tsp chili powder (can be omitted)
2 teaspoons ground coriander seeds
½ tbsp grated ginger
1 tablespoon fresh coriander
Rapeseed oil for frying
Sauce:
1 tbsp Nirus curry paste
2 tablespoons crème fraîche
2 dl water
2 tablespoons fresh coriander
Procedure:
Grate pumpkin and mix in spices. Form into balls and fry in rapeseed oil. Heat curry paste with creme fraiche, add water and cook for a few minutes until the sauce thickens a little. Add in the koftas and let them soak for 5-6 minutes. Sprinkle with fresh coriander.
Goes perfectly with Basmati rice , papadam and Niru's mango and lime chutney.
Here is the unanimous result from home: must be repeated!
WELCOME!