Zucchini Kofta

Zucchini Kofta

I had been to a restaurant in Boston downtown the other day called the Tantric Indian Bistro.  It is a good restaurant, with some genuinely good tasting food. What surprised me and bowled me over was the Lauki Kofta in the menu. Now, having been used to the sweet tasting Malai kofta (which I do not relish much due to the over sweetness many a times), I so wanted to try this tantalising dish, which I have never eaten in my life. The dish lived up to my expectation and it was one of the best koftas I have ever eaten, so much so that, me and my colleagues were talking about it for days. Apparently, this dish is only prepared in the households of northern part of India and does not make an appearance even in the restaurants there.

I had so badly wanted to try this recipe that weekend at home, that I didn’t have the patience to go out and buy lauki. Hence the Zucchini Kofta. I should add that the Zucchinis also added a distinct flavour profile to this otherwise sweet entree. Enjoy!

Ingredients

For the gravy / curry

  • 1 big onion
  • 2 tomatoes
  • Turmeric – 1 tsp
  • Chilli powder – 1 1/2 tsp
  • Garam masala – 1 tsp
  • Cumin  powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Garlic Powder – 1 tsp
  • Salt to taste (1 tsp)
  • 1/2 quart heavy cream

For the Kofta / Zucchini Balls

  • 3 Green Zucchinis
  • 1 Cup of All purpose Flour
  • Turmeric – 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Salt – 1/2 tsp
  • Bread crumbs
  • Oil to deep fry / ebelskiver pan to pan fry

Putting it Together

  • Grate the Zucchini’s in a bowl. In a cheese cloth or by hand, squeeze out the excess water from the zucchini (Do not throw the water out)
  • To this add a handful of flour(or more as you need) ,the spice and mix well.  If required add a little of the Zucchini water to make a dough like consistency
  • Put down some bread crumbs in a plate and roll the zucchini balls in them
  • If you have the ebelskiver pan, you can pan fry them in it. Or, heat some oil and deep fry these zucchini balls.
  • In a food processor, grind the onion and tomatoes separately in to a paste
  • In a stock pot, put some oil and add the onion paste (onions take a longer time to cook, hence we grind them separately). Fry till the raw smell of onions disappear
  • Then add the tomato paste, and rest of the spices
  • Mix intermittently until the tomatoes are cooked in the spices
  • Put the stove on a simmer and add the heavy cream in to pot, mix it and close it halfway with a lid to let it simmer and take in all the sauces
  • Now add the zucchini balls to the sauce, mix it gently so that each is coated with the sauce and close it halfway (Do not turn up the heat, as the zucchini ball will start to breakaway)
  • After about 5 min, remove from the stove and serve hot with rice, or bread
  • In the picture, I have garnished it with some dried methi leaves and some garam masala, chilli powder sprinkled on top to give a splash of colour to the curry.

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