Sindhi Vegetable Kofta

• 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

Ingredients for 3 servings (975 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine the water, a pinch of salt, and cornstarch. It should be thick and not watery.

2. 2

   Combine the carrot, cauliflower, mashed potatoes, bell pepper, chiles, salt to taste, pepper, and garam masala.

3. 3

   Wet the bread, squeeze it out, and mix it into the vegetables.

4. 4

   Shape the vegetable mixture into small balls. Dip the balls in the cornstarch mixture to coat well.

5. 5

   Fry balls in a pan of hot oil until golden brown. Remove from the oil and place on paper towels.

   Stovetop
6. 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.

   Stovetop
7. 7

   Add a little water, along with salt to taste, chili powder, and coriander powder. Bring to a boil.

   Stovetop
8. 8

   Add the fried kofta to the sauce, and cook for a while.

9. 9

   Remove from the heat, and mix in the garam masala and pepper.

10. 10

    Serve hot with roti, naan, or rice.