Thank goodness for Madhur Jaffery. Another good way to use some of the glut of courgettes. These delicious deep fried balls, baked in a spicy tomato sauce are perfect with rice or breads and a dollop of natural yogurt.
For the koftas
3 medium courgettes – grated
½ onion – finely chopped
1 small green or red chili – finely chopped
2-3 tablespoons fresh coriander – chopped
1 teaspoon fresh ginger – finely chopped
½ teaspoon salt
About ½ cup or so gram flour
oil for deep frying
Place the courgettes in a tea towel or muslin and squeeze to get as much liquid out as possible. Now mix all the ingredients together. Heat the oil. When hot, take a small amount of the courgette mixture and squeeze into a ball – slightly smaller than a golf ball. Fry in batches for about 5-7 minutes each batch so the koftas are browned. Place on kitchen paper to cool and to remove some of the excess oil.
For the sauce
2 tablespoons sunflower oil
2 onions – finely chopped
½ teaspoon ground turmeric
a little cayenne pepper or chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1x400g tin tomatoes
½ teaspoon garam masala
½ teaspoon salt
Heat the oil then gently fry the onions for about 7 minutes until soft and starting to brown. Now add the turmeric, cumin, cayenne and coriander and fry again for a few seconds. Now add the tomatoes. Simmer for about 10 minutes then remove from heat and blend into a smooth sauce. Add the garam masala and salt.
Place the koftas in a large ovenproof dish then pour over the sauce. Bake in the oven at 190C for 25-30 minutes until the sauce is bubbling hot.
