Zucchini, also called Courgette in some parts of the world is a very versatile vegetable. With all it's health benefits, it can be cooked or baked in a number of ways. With them, you could make a curry, bake a cake, a bread, make fritters, make zucchini noodles or even eat them raw. Today I would like to share a creamy Kofta curry. This is a two part recipe, where the zucchini balls are fried and then served with a gravy, together in one place.
For the Zucchini Koftas
Zucchini-2 large, (washed, grated and the water squeezed using a cotton cloth)
Chickpea flour-1 cup or more
Salt- to taste
Turmeric powder-1 tsp
Red Pepper Powder- 1 tsp
Ajwain (Carrom Seeds)-1 tsp
Oil-for deep frying
Cilantro leaves-a handful, chopped
For the gravy
Cashews-1/2 cup, roasted
Tomatoes- 4 medium sized, cubed
Green Peppers-3 small
Ginger -Garlic paste-1 tbs
Onions-1 medium sliced
Kashmiri Mirch Powder-1 tsp
Turmeric Powder-1/2 tsp
Garam Masala-1 tsp
For the Zucchini koftas
1. Heat oil in a pan.
2. Mix the grated zucchini, salt, red pepper powder, turmeric powder, chickpea flour, cilantro leaves, carrom seeds well.
3. Form round balls with your hands and carefully slide them into the hot oil and fry them until they turn golden brown all around.
4. When done, remove them with a slotted spoon onto a paper towel.
To make the gravy.,
1. Grind together the roasted cashews, tomatoes, green peppers to a fine paste and set aside.
2. Heat oil in a pot and fry onions until they turn golden brown.
3. Add the ginger-garlic paste and stir until it turns brown and becomes fragrant.
4. Pour the ground cashew paste along with salt, kashmiri mirch powder, turmeric powder, garam masala and cook on medium while stirring frequently to avoid burning until you see the oil separate.
5. Turn off the heat and transfer the gravy to a serving bowl.
6. Carefully place the zucchini balls into the gravy while it is still hot and garnish with cilantro leaves.