Zuchini Kofta

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Average: 4.4 (9 votes)
Zuchini Kofta
Yields: 
6-7 servings
Cook: 
Shanka

Shanka has been learning to cook for a good deal of time, and has traveled far and wide to gain experience and add to his skill-set. He brought his Indian recipes together in a self-published book, Simple Vegetarian Cooking, Indian Style.

This particular kofta recipe calls for grated zucchini, which gives it a lovely, delicate texture and flavor. The tomato sauce brings a sweet acidity to the fried vegetable balls. Recipes vary wildly, calling for potatoes, cabbage, carrots, corn, peas, and even beets. Some of these, such as cabbage, is alternately served with a curry sauce rather than this thick tomato sauce.

Kofta has been a popular dish for hundreds of years, and there are many popular recipes that vary by region throughout Southeast Asia and the Middle East. Some require the kofta balls to be formed almost as large as an orange, which is much bigger than traditional Indian cooks prefer. (Yes, there are quite a few non-vegetarian kofta dishes as well, so keep that in mind when dining out or searching online for alternate recipes.)

Kofta ingredients:
4 cups zucchini grated
1/4 cup chickpea flour
1/2 teaspoon cayenne pepper
1/2 inch piece ginger root grated
1 teaspoon cumin powder
1/8 teaspoon asafetida
Handful of coriander leaves, minced
Salt to taste

Sauce ingredients:
3 cups tomato, blanched
1/4 cup grated coconut
1/4 cup yogurt, beaten
3 tablespoons ghee
1 green chili
1 inch piece ginger root
1 tablespoon poppy seeds
Pinch asafetida
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
Handful coriander leaves
Salt to taste

Also:
Ghee for deep frying

1. Mix all kofta ingredients together until well distributed. Roll into 1 inch balls and deep fry in ghee until brown; drain. Set aside.

2. For sauce: Grind into paste the poppy seeds, ginger, chili, coconut and asafetida. In a saucepan, heat ghee. Add paste. Cook till brown. Add all other sauce ingredients and mix well. Cook till dry. Add kofta. Cover with 4 cups water and mix carefully. Cook on low flame for 5 minutes. Garnish with coriander leaves. Serves 6-7.

Comments

Hi, can anybody help me with

Hi, can anybody help me with what the yellowish (potato?) subji in the photo is made of and how, pls? Been looking for this or similar recipe(s) for a long time...
Many thanks!

Potato subji

Hare Krishna! Since sabji is a general term for a vegetables-in-sauce dish, it's not easy to narrow down a subji from a picture. We took this picture at our local temple one day and the sabji was vegetables in a creamy sauce similar to Gauranga Potatoes but without baking them:
http://food.krishna.com/recipe/gauranga-potatoes

Zucchini selection

Hare Krishna,

I'd love to make this dish. Could you please help me with selecting the Zucchini? We get green and yellow Zucchini here. We also get bottle guard here, should I use it instead? What is preferred?

Thanks,
Prathamesh

Hare Krishna Prathamesh, I

Hare Krishna Prathamesh,
I suggest using either the green zucchini or the yellow squash for this recipe for best results.
Pishima

hare krsna

what is zuchhini....hare krsna

Hare Krishna, Zucchini is a

Hare Krishna,
Zucchini is a longish green squash. It is also called courgette in many countries. When cooked it becomes very soft.

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