This is a vegetarian version of meat balls, fresh grated pumpkin replaces the meat. Serve with rice or flatbreads. These golden balls of squash can be served as a starter with any of your favorite dips accompanied with chilled Indian beer. For variation, serve over pasta with the sauce spooned onto the koftas.
- 1-1/4 pounds fresh ripe pumpkin, peeled and grated (about 4 cups)
- 2 fresh hot green chiles, stemmed and finely chopped
- 1 teaspoon salt
- 1 tablespoon fresh lime juice
- 2/3 cup chick pea flour
- Mild vegetable for frying
Combine ingredients in a large mixing bowl. Mix well with your fingers. Form into 1-inch balls. (The moisture from the pumpkin and lime juice should be just right to bind the koftas.) If the mixture is too moist, stir in a little more chick pea flour.
Heat the oil to a depth of 2 inches in a wok or deep fryer to 350oF. (To test the oil, drop in a tiny piece of the mixture; if it comes to the surface immediately the oil is ready for frying.) Fry the pumpkin balls in batches, turning occasionally, until lightly browned, 3 to 4 minutes.Remove with slotted spoon and drain on paper towels. Set aside.
- 3 tablespoons mild olive oil
- 1 2-inch piece fresh ginger, roughly chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 5 cups chopped kale (6-8 large leaves)
- 1 bunch trimmed and chopped fresh spinach (or 10 ounces frozen spinach,
- 1-1/2 cups water
- 1 teaspoon salt
Heat the oil in a skillet on medium-high heat. Add the ginger and spices and cook until aromatic about 1 minute. Add the kale and fresh spinach; stir and cook until the leaves start to wilt, about 5 minutes. Add the water and salt. Stir in the thawed spinach at this point, if using. Reduce the heat to medium, cover, and simmer 15 minutes.Remove from the heat.
Puree the chard mixture in a food processor until smooth. Cook until heated through. Transfer the sauce into a shallow dish and place the koftas in the center.
Makes 6 to 8 servings.