Sharing a yummy kofte recipe with Zucchini today as my 2nd dosh using Zucchini for blogging marathon 50.
3 grated zucchini – almost a kg
2 tbsp gram flour
1 tsp Salt
1 tsp red chili powder, garam masala each
A generous pinch of Heeng ( asafoetida)
1 tbsp grated ginger
Oil for frying
2 medium tomatoes – chopped roughly
1 medium Onions – chopped small
4-5 garlic pods, minced or made into paste
1 piece of ginger- grated or chopped as per your liking
2-3 red chilies
1 tsp Cumin seeds
2-3 cardamom pods, crushed
A pinch of nutmeg, cinnamon each
1-2 bay leaves
1 tbsp Kasuri Methi
2 tbsp Oil
Salt to taste
Squeeze the juice out of Zucchini and keep it aside, we will use this same water in the gravy preparation.
Now mix all the ingredients given above in the “Kofte” list except Sesame seeds and Salt and mix well. Add salt at the end, else the mixture will release water very soon.
Make small equal sized balls out of the mixture. Heat oil in a wok if you are deep frying the balls and test the temperature by frying a small ball. Deep fry all the balls on low-medium temperature till the outer shell turns brown. Keep them on a kitchen towel to soak extra oil.
Heat oil in a pan, throw cardamom pods, bay leaves, dried red chilies and cumin seeds together and fry for half a minute.
Add in minced garlic, ginger, chopped tomatoes and onion and add salt, cinnamon and nutmeg ( if using ) to it. Cook covered for 5-7 minutes on medium flame stirring in between
Tomatoes should be really mushy and mixed up by now, if the gravy is getting dry add some water to it till tomatoes get all mashed up into a thick gravy. You may use the same water which we squeezed out from zucchini. When the masala is all done, add water and let it come to a boiling point on a medium flame. Turn off the flame, add koftas balls into the gravy and cover it up. Garnish with garam masala or coriander leaves just before serving.