Zucchini Kofta Curry

Zucchini Kofta Curry

Summer is here! And that means, that our garden is in full swing, and I have a bounty of fresh organic vegetables at my disposal. It has been fun cooking with so many fresh veggies, but with so much zucchini it does get too boring. I have made sambar, kootu and zucchini rice, and it was time to come up with a new and innovative recipe, so as to not prompt the “zucchini? again?” comment from my family. Hence the zucchini kofta curry. I have made the zucchini koftas using the appe pan, by using very less oil and they turned out to be really nice and crispy just like the deep fried variety.

With everyone looking for healthy zucchini recipes, here is an other one to add to your repertoire.

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Ingredients:
For the koftas:
1 large zucchini
1/2 small onion
1 green chilly
1/2 inch piece ginger
2 cloves garlic
1/4 cup besan/gram flour
1/2 tsp fennel powder
salt, to taste
1 tbsp oil

For curry:
2 medium tomatoes
1 1/2 large onion
1/2 tsp ginger garlic paste
4 green chillies
2 tablespoon yogurt
1 tbsp oil
Pinch asafoetida/hing
1 tsp cumin
2 tbsp besan
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp garam masla
1/2 tsp crushed kasuri methi

Method:
For the kofta:
Grate the zucchini, onion, ginger, garlic and green chillies. I used the grater attachment in my food processor and processed all the veggies in one shot. Remove to a bowl. Sprinkle salt over the zucchini and let it sit for 5 minutes. At the end of 5 minutes, you will see the zucchini has given out a lot of water. Squeeze out all the water as much as you can. This is a very important step for you koftas to hold together well. You don’t have to throw away the water, I used the water to make my chapatis.

Place the squeezed zucchini mixture and mix in the fennel powder and besan, to make a good homogeonous mixture. Heat the paniyaram/appe pan and add in 1 tbsp oil in the depressions. Shape the kofta mixture into small balls and place it in each depression. Over medium heat, cook until the koftas are browned and cooked all over. Remove onto a paper lined plate. Cool and save for use later. You can even freeze these koftas and use them.

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For the curry:
Blend the onion, tomatoes, green chillies and ginger garlic paste. Heat oil in a pan over medium heat. Add in cumin seeds. When it splutters, add the asafoetida, followed by the besan. Let the besan toast in the oil, and turn a very light golden brown, but not burnt. Add in the onion, tomato puree. Let this cook until oil separates out. There is a lot of spluttering, so make sure to use a big pan.

Now add in all the spice powders and the yogurt. Whisk to combine. Add in a 1/4 cup of water. Let this cook and thicken and the oil should float to the top. Add in the koftas and sprinkle with kasuri methi. Serve hot with chapati/phulkas.

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Verdict: These koftas were crispy on the outside, having made them with very little oil, the texture was amazing. The curry was beautifully thickened by the besan and had a tangy creamy consistency. Perfect with parathas!

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