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!
Zucchini Kofta
Ingredients:
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
Instructions:
- 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.
8. Enjoy!
Love,
Pooja
Three Sweet peas 