Pumpkin Balls in Tomato Sauce
Ingredients
- For the pumpkin
- 1 kilogram Pumpkin (peeled, cored)
- 1 size onion
- 80 grams Chickpea flour
- 1 tsp sweet ground paprika
- 1 Tbsp parsley (finely chopped)
- salt
- ¼ tsp Baking powder
- Fat (for sauteing)
- For the tomato sauce
- 4 size Tomatoes
- ⅛ l water
- 1 Tbsp freshly grated ginger
- 2 tsps Cumin (ground)
- 1 tsp Turmeric
- 1 tsp sweet ground paprika
- 2 tsps Curry powder
- 2 Tbsps coarsely crushed Peanuts
- salt
- 5 Tbsps vegetable oil
Preparation steps
For the pumpkin: Grate the pumpkin and the onion and place in a bowl with the chickpea flour, paprika, parsely, salt and baking powder. Squeeze the mixture to get rid of the liquid and form into small balls. Place the meatballs on paper towels.
Heat oil in a deep fryer or deep saucepan to 180°C (approximately 350°F). Working in batches if necessary, fry the pumpkin balls until golden brown and serve with spicy tomato sauce.
For the sauce: Rinse the tomatoes and puree in blender.
Heat the oil in a saucepan and saute the ginger, cumin, turmeric, paprika, curry powder for a few seconds. Add the tomato puree and stir in the peanuts, simmer for a few minutes. Add the water and the pumpkin balls and simmer until the pumpkin balls are firm and the sauce is lightly thickened, about 10 minutes. Season with salt.
