Courgette Koftas
Add to the Yoghurt Curry (Kadhi)
Makes: 8 | Suitable for vegetarians Ⓥ
Introduction
These vegetable koftas are often made in India with bottlegourd, but here we have used courgettes which grow in abundance in the UK during the summer. They can be served as a snack, or alongside other dishes. These work really well added to Kadhi, a yoghurt curry sauce.
Ingredients
Makes 8 |
| 2 courgettes (coarsely grated) |
| 1 onion (coarsely grated) |
| 2 cloves of garlic (finely grated) |
| 2cm pieces of ginger (finely grated) |
| Salt to taste |
| 1/2 tsp Turmeric |
| 1 1/2 tsp Garam Masala |
| 50g gram flour (approx) |
Instructions
- Put the courgettes in a sieve, sprinkle with a little salt and leave for 10 minutes. Squeeze with your hands to remove as much liquid as you can.
- Put the drained courgettes into a bowl, add the onion, garlic, ginger, salt, turmeric and garam masala and mix together.
- Start adding the gram flour, mixing it into the courgette mixture with your hand. The gram flour is used here to bind the ingredients together into a thick, malleable mixture. (You may need slightly more or less flour, depending on how much moisture there is still in the courgette).
- Using your hands, shape the mixture into ping pong shaped balls (if baking) or flattened patties (if frying).
- To cook in a pan: shallow fry the patties for 3-4 minutes each side, until brown and crispy on the outside.
- To cook in the oven: grease a baking tray with a little oil and lay the balls onto the baking tray. Drizzle a little more oil over the balls and then bake in a hot oven gas 7, 200°C, for 30 minutes.
