🌱 Daily Vegetarian Recipe

1. In a large mixing bowl, combine grated pumpkin, chopped spinach, chickpea flour, rice flour, cumin seeds, garam masala, turmeric powder, red chili powder, and salt. Mix well to form a thick dough-like consistency. 2. Shape the mixture into small balls or koftas. 3. Heat oil in a deep pan over medium heat. Fry the koftas in batches until golden brown. Remove and drain on paper towels. 4. For the curry, heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. 5. Add the chopped onions and sauté until they turn golden brown. 6. Add ginger-garlic paste and sauté for another minute. 7. Stir in the tomato puree and cook until the oil starts to separate. 8. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes. 9. Pour in the coconut milk and simmer the curry on low heat for 5-7 minutes. 10. Gently add the fried koftas to the curry and let them absorb the flavors for a few minutes. 11. Garnish with fresh coriander leaves and serve hot with naan or steamed rice.