Email: archu_laddunuri@yahoo.com

Zucchini Kofta

Serves 4

Ingredients

For Koftas

2 zucchinis grated
3-4 tbsp besan
102 tbsp cornflour
salt to taste
1 tsp turmeric
1 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder

For Gravy

1 large onion
1-2 green chilies
2 cloves of garlic
1 tsp ginger paste

Method for Kofta

1. Grate the zucchinis and then place in a colander/strainer.
2. Place a heavy weight such as a dish filled with water over it to allow the excess water from the zuchchinis to drain out.
3. Once the water is drained out, mix with the other ingredients till a nice pasty consistency.
4. Use a tablespoon to spoon dollops into hot oil and deep fry to get the koftas.
5. keep koftas aside.

For Gravy

1. Mix the above in a blender till coarse consistency.
2. May need to add a  little water.
3. Heat oil in a kadai and add a pinch of hing and a tsp of jeera.
4. Once the jeera has become brown, add in the onion mix.
5. Allow to go slightly brown.
6. Add in 1 tsp of the following : turmeric pwd. chilli pwd, jeera pwd, dhania pwd, amchur pwd, chana masala.
7. Add salt to taste. Mix well.
8. Now add in 1-2 tbsp tomato puree.
9. Mix well and allow to fry.
10. When it gets dry, add some water.
11. Once all spices have fried well (oil leaves the side), add 1 tbsp sour cream (for creaminess) and 1 tsp sugar. Mix well.
12. Add water and allow to sim for 20 mins.
13. When curry looks done, add 1 tsp kasoori methi. mix.
14. Add the koftas, allow the curry to boil once and serve with coriander leaf garnishing.
15. If making in advance, add the koftas to the curry 30 mins before serving and allow to come to 1 boil so that curry penetrates inside.

Back to Contributions Home

home | saroj's cookbook | non-veggies | amul recipes | contributions | features | glossary | tips | mailbag | ask saroj | links You can write to us at Feedback