- 1 & 1/2 cup zucchini grated
- 1/2 cup pumpkin grated
- 1/4 cup baby corn finely chopped
- 2 tsp green chilli paste
- 1/2 cup chickpea flour besan
- 1/4 cup rice flour
- 1/4 cup oats crushed (oatmeal)
- 2 tsp oil
- salt to taste
- 5 tomatoes chopped
- 200 ml coconut milk
- 1 red bell pepper chopped
- 1 tbsp coconut oil or any oil
- 1 bayleaf tejpata
- 1 stick cinnamon
- 1/2 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp dhanyajeera powder
- 1/2 tsp dried ginger powder
- salt to taste
- 2 tbsp basil leaves chopped
- Squeeze the grated zucchini and pumpkin to remove the water. Keep that water aside as you can use it later for the gravy.
- Mix the rest of the ingredients mentioned under kofta and turn them in balls.
- Heat appam pan and brush it with oil. Place the koftas in the pan and roast for 2-3 minutes on one side and further 2-3 minutes on the other side.
- Transfer it to a plate.
- Heat the oil in a pan on medium heat. Add bay leaf and cinnamon. Once they start to sizzle, add all the remaining masalas, basil and the chopped bell pepper and tomatoes.
- Cook the bell pepper and tomatoes for 10 minutes or until they become soft. Remove the bay leaf and cinnamon stick and put it aside. Transfer the remaining mixture to a blender and blend until it gets smooth.
- Take the gravy and mix it with coconut milk and the previous water that you had kept aside.
- Return the mixture to the pan, add 1/2 - 3/4th cup of water and simmer over low heat for 5 - 10 minutes.
- Add the lime juice (optional) and mix well. Add the koftas and cook for 5 minutes or until the sauce thickens. You can garnish it with coriander leaves.
- Serve hot... if you plan to serve it later, add some water and reheat before serving.