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

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

Place the grated courgettes in a tea towel or muslin and squeeze to get as much liquid out as possible. Empty into a bowl along with the finely chopped half onion, the chili, coriander, ginger, salt and gram flour

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

To make the sauce, 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