Sindhi Vegetable Kofta
Sindhi vegetable kofta are crisp-coated vegetable dumplings simmered in a spiced onion and tomato gravy. Mashed potato and soaked bread hold the chopped carrot, cauliflower and bell pepper together, while a cornstarch paste gives the fried balls a firm golden shell. The sauce is cooked until the oil separates from the tomatoes, which gives it depth. Garam masala goes in at the end, so its aroma stays sharp.
Instructions
Stir the water, a pinch of salt and the cornstarch together into a coating paste. It should be thick, not runny.
Mix the carrot, cauliflower, mashed potatoes, bell pepper and chiles in a bowl. Season with salt, pepper and part of the garam masala.
Soak the bread in water, squeeze out the excess and work it into the vegetable mixture so it binds together.
Shape the mixture into small balls and roll each one in the cornstarch paste until evenly coated.
Fry the balls in hot oil until golden brown, then lift them out and drain on paper towels.
For the sauce, fry the onions in a little oil until golden brown. Add the tomatoes and keep frying until the oil separates from the tomato.
Stir in a little water, salt, the red chile powder and the coriander powder, and bring the sauce to a boil.
Add the fried koftas to the sauce and simmer them for a while so they take on its flavor.
Take the pan off the heat and stir in the remaining garam masala and the pepper.
Serve hot with roti, naan or rice.
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