Happy Tuesday everyone! Today is another beautiful sunny day – much needed after all of the rain. The East Coast is not as lucky as us – right now they are being pummeled by winter storm Stella.
The warm weather prompted me to look at this link and I saw some lovely things. The dresses inspired my daydreaming about vacation….
Along with this weather comes a heap of summer squash. Every time that I get a bunch of it (from our local CSA – Imperfect Produce – if you haven’t checked it out, seriously, you need to! Saves the produce that farmers would not typically be able to sell so prevent food waste. And, I get my organic fruits and veggies at much less than the farmer’s market price)…I make this dish.
This is basically an Indian, vegetarian, meatball and gravy dish. I serve it over basmati rice. The kids love it – and they don’t typically eat zucchini squash in other forms. It does take a bit of prep, but it’s worth it in the end, I promise!
4-5 medium summer squash (green or yellow will work)
1-2 1/2 cups chickpea flour
Tomatoes (2-3 fresh, or one can of tomatoes)
1 clove garlic
1 medium onion
Ginger powder (or fresh if desired)
1/4 tsp turmeric
1 tsp garam masala
1 tsp cumin
Salt, to taste
Cream or milk (plant milk also ok) – if desired for the gravy
2 cups water
Oil – for shallow frying
- Prepare the zucchini balls first: grate the zucchini using a box grater. Squeeze out excess moisture with cheesecloth if desired. Add salt to taste (approx 3/4 teaspoon), cumin, and chickpea flour. Incorporate well using your hands – the mixture should be able to hold shape into patties – add more of the flour until the desired consistency in achieved. I didn’t squeeze out the extra moisture, so I needed about 3 cups of the flour.
2. Heat oil about 1 inch deep in a frying pan and, once hot, place the patties into the oil. Let them cook until golden, about 3-4 minutes on each side. Flip, and cook through on the other side.
3. Place on paper towels on a cookie sheet to drain the excess oil.
4. Now, make your gravy. Heat 1 tablespoon of oil in a medium sized pot. When hot, add chopped garlic, chopped ginger (if using) or ginger powder. Cook until garlic is fragrant, about 30-60 seconds. Add the onion and cook until translucent, 3-5 minutes, constantly stirring so the garlic doesn’t burn. Then add the tomatoes (chopped) or the sauce. Cook until the oil starts to separate out from the mixture, 7-10 minutes. Add additional oil as needed to prevent sticking.
5. Once the oil starts to separate, turn off the heat and blend the mixture to form a smooth past – add water as needed. You can do this using a bullet or a hand blender or a food processor. Put the paste back into the pot, add the garam masala, turmeric and 2 cups water and mix well.
6. Simmer on low for 10 minutes to incorporate all of the flavors. Add a splash or cream or milk, if desired.
7. Turn off the heat and place the balls into the gravy, let soak for minimum 30 minutes before serving.