Cookbook:Sindhi Vegetable Kofta

Sindhi Vegetable Kofta
Category	Vegetable recipes
Difficulty

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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

Procedure

1. Combine the water, a pinch of salt, and cornstarch. It should be thick and not watery.
2. Combine the carrot, cauliflower, mashed potatoes, bell pepper, chiles, salt to taste, pepper, and garam masala.
3. Wet the bread, squeeze it out, and mix it into the vegetables.
4. Shape the vegetable mixture into small balls. Dip the balls in the cornstarch mixture to coat well.
5. Fry balls in a pan of hot oil until golden brown. Remove from the oil and place on paper towels.
6. 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.
7. Add a little water, along with salt to taste, chili powder, and coriander powder. Bring to a boil.
8. Add the fried kofta to the sauce, and cook for a while.
9. Remove from the heat, and mix in the garam masala and pepper.
10. Serve hot with roti, naan, or rice.