Sindhi Vegetable Kofta
Ingredients
- 20 ml water
- 4–5 tbsp cornstarch
- Salt to taste
- 75 g finely-chopped carrot
- 150 g finely-chopped cauliflower
- 100 g boiled potatoes, mashed
- 75 g finely-chopped bell pepper
- 3–5 chiles, finely-chopped
- 1–2 tbsp ground pepper
- 2–3 slices bread
- Oil
- 150 g finely-chopped onion
- 250 g chopped tomatoes
- 1–2 tbsp red chile powder
- 1 tbsp coriander powder
- 1–2 tbsp garam masala
Method
- Combine the water, a pinch of salt, and cornstarch. It should be thick and not watery.
- Combine the carrot, cauliflower, mashed potatoes, bell pepper, chiles, salt to taste, pepper, and garam masala.
- Wet the bread, squeeze it out, and mix it into the vegetables.
- Shape the vegetable mixture into small balls. Dip the balls in the cornstarch mixture to coat well.
- Fry balls in a pan of hot oil until golden brown. Remove from the oil and place on paper towels.
- Fry the onions in a pan with a little oil until golden brown. Add the tomatoes, and fry until the tomatoes and the oil separate.
- Add a little water, along with salt to taste, chili powder, and coriander powder. Bring to a boil.
- Add the fried kofta to the sauce, and cook for a while.
- Remove from the heat, and mix in the garam masala and pepper.
- Serve hot with roti, naan, or rice.