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03/27/2019
Zucchini
Kofta Ingredients For the sauce 1 tbsp coconut oil 1 Indian bay leaf (tej patta) 1 Indian cinnamon stick 1 tbsp ginger-garlic paste ¼ tsp ground turmeric 1 tsp red chill powder 2 tsp ground coriander 1 tsp garam masala 3 tomatoes,
finely chopped 3/4 cups light coconut milk (½
cup) water 1 tsp lemon juice 1
tsp salt For Zucchini
koftas 6 zucchinis 4 potatoes,
peeled, boiled 2 spring onions, finely chopped ¼ cup chickpea flour 2 tbsp white rice flour 1 tbsp garam masala ¼ cup coriander leaves, chopped 2 long green chilies, chopped ¼ tsp ground cumin 1
tsp salt 1
tsp pepper Vegetable/canola
oil, to deep-fry Method For the koftas, grate the zucchinis and mix it with the rest of the kofta
ingredients except the oil. The mixture might look a little loose and sticky,
but once it hits the oil it will crisp up nicely. Fill
a saucepan one-third full with the vegetable oil and heat over medium heat .
Using your hands, shape the kofta mixture into small lemon size balls. Fry the
kofta, in batches, for 3-4 minutes or until light golden brown. Remove with a
slotted spoon and drain on paper towel. For the sauce, heat the coconut oil in a saucepan over medium-high heat, then
add the bay leaf and cinnamon. Once they sizzle, add the ginger-garlic paste,
all the ground spices and the tomatoes. Cook
the tomatoes for 10 minutes or until the tomatoes cook down completely and form
mushy paste. Remove the bay leaf and cinnamon stick, transfer the tomato
mixture to a blender and blend until smooth. Mix in the coconut milk. Return
the mixture to the pan, add 125 ml (½ cup) water and simmer over low heat for
10 minutes. Add the lime
juice and mix well. Add the koftas and lightly shake the pan to coat in the
sauce. Season with the salt. Cook for 5 minutes or until the sauce is thick.
The sauce gets thicker as it sits, so if you plan to serve it later, add a
splash of water and reheat before serving
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