Pumpkin Kofta Curry in Coconut Milk

* 2 big tomatoes
* 1/4 coconut
* 1 tblsp
* poppy seeds
* 2 tblsps. curds
* 10 cashewnuts
* 1-inch piece ginger
* 4 flakes garlic
* 1 small onion
* 4 green chillies
* 1 small bunch coriander leaves
* 1 tsp. turmeric powder
* 1 tsp. each of dhaniajeera powder and garam masala
* Salt, sugar and chilli powder to taste

For the Kofta

* 500 grams pumpkin
* 2 tblsps, gram flour
* 1 small bunch coriander leaves
* 2 green chillies
* 1 tsp. ground cumin seeds
* 1 small piece ginger
* A few sliced mint leaves salt and chilli powder to taste.
* Raisins


Peel and grate the pumpkin. Squeeze out all the moisture and set aside. Grind ginger, chillies coriander and mint leaves coarsely. Mix with pumpkin along with all the filling ingredient with the exception of raisins. Knead the pumpkin mixture into a smooth mixture and form Into small and oblong-shaped balls around a raisin Deep fry to a golden brown colour and set aside Grind coconut, poppy seeds, ginger, garlic and onion to a paste. Heat 3 tblsps. oil and fry the ground paste till the oil floats to the top put In all the spices and fry briefly. Add tomatoes, sugar and curds and cook till dry. Put in the koftas mix well and cover with hot water. Cook over a gentle fire for 5 minutes. Serve garnished coriander leaves.