Zucchini squash is one of the vegetables available throughout the year. I plant several varieties of squash in my California garden and usually have an abundant supply from March until October. I freeze some for winter, some in chunks for roasting and some grated to add to Daals and to make Kofta. This recipe makes a hearty, vegetarian, gluten free curry that is great as an entree or a side dish. Kofta can also be served as an appetizer with a dipping sauce or chutney.
1 cup Besan (Chickpea flour)
1 tsp. cumin powder
3/4 tsp. salt
1/2 tsp cayenne pepper
1/4 tsp asafetida powder (optional)
- Gently squeeze the grated squash to release some of the water. Discard the water.
- Mix all the ingredients just before frying. The longer the batter sits, the more watery it gets.
- Heat oil in a frying pan, about 1-2 inches deep, on medium heat.
- Drop batter, rounding into 1 inch balls.
- Fry until golden brown, turning over for uniform cooking.
- Add Kofta to the Basic Curry Sauce, letting them sit in the gravy for a while to absorb the juices.
- Garnish with chopped fresh cilantro, taste and adjust the seasonings.
- Serve over rice or with Naan and Cucumber Raita or Aloo Raita.