Ingredients

• For Koftas
• 2 - zucchinis, grated
• 3 to 4 tbsps - besan
• 10 tbsps - corn flour
• Salt to taste
• 1 tsp - turmeric
• 1 tsp - chilli powder
• 1 tsp - cumin powder
• 1 tsp - coriander powder
• For Gravy:
• 1 tsp - turmeric powder
• 1 tsp - chilli powder
• 1 tsp - jeera powder
• 1 tsp - dhania powder
• 1 tsp - amchur powder
• 1 tsp - channa masala
• 1 tsp - jeera
• 1-2 tbsps - tomato puree
• 1 tbsp - sour cream
• 1 tsp - sugar
• 1 tsp - kasoori methi
• To grind for the gravy:
• 1- large onion
• 1 to 2 - green chillies
• 2 cloves - garlic
• 1 tsp - ginger paste

How to Make Zucchini Kofta

• For kofta, grate the zucchinis and then place in a colander/strainer.
• Place a heavy weight - like a dish filled with water - over it to help the excess water from the zucchinis to drain out.
• Once the water is drained out, mix with the other ingredients till a nice past-like consistency.
• Use a tablespoon to spoon dollops into hot oil and deep fry to get the koftas.
• Keep koftas aside.
• For gravy:
• Mix the above in a blender till a coarse consistency.
• May need to add a little water.
• Heat oil in a kadai and add a pinch of hing and 1 tsp of jeera.
• Once the jeera turns brown, add in the onion mix.
• Saute over medium low heat and let it brown slowly.
• Add in turmeric powder, chilli powder, jeera powder, dhania powder, amchur powder, and channa masala.
• Add salt to taste. Mix well.
• Now add in the tomato puree. Mix well and allow to fry.
• When it gets dry, add some water.
• Once all the spices have fried well (oil leaves the side), add 1 tbsp sour cream (for creaminess) and 1 tsp sugar. Mix well.
• Add water and allow to sim for 20 mins.
• When curry looks done, add 1 tsp kasoori methi. mix.
• Add the koftas, allow the curry to boil once and serve with coriander leaf garnishing.