Zucchini Kofta Subji
Koftas are just like meatballs, in this case vegetarian. This curry or subji, is so easy and a very good ode to summer squash. Zucchini is used to make koftas with chickpea flour, also called besan. These are not your normal koftas, that can be grilled but more like fritters. The type that’s more soft, need some sauce to soak up.
They are good as they are but they would taste like fritters without the sauce or gravy. Originally, we would make this recipe from bottlegourd also known as ‘dudhi’ in Gujarati and ‘Lauki’ in hindi . I learnt this dish from my mom.
There are few different ways to make koftas, one being the original way we always make and the one I am sharing here today by frying them.
Second method that I am not sharing in the recipe notes, but just sharing here is shallow frying them in oil or abelskiver pan. They will still taste great. Just be careful to not over cook or under cook them.
I have not tried baking them, but I am pretty sure there would be a way to so do so. I haven’t tried it.
I make so many Indian recipes from zucchini like handvo, muthia, fritters, pudla or pancakes, and its my favorite way to use up abundant zucchini available during summer.
Zucchini is shredded and mixed with somme besan/chickpea flour and spices to make a thick batter and deep fried to make the koftas.
The sauce or gravy is so creamy, thanks to the use of cashews. They are healthy too instead of adding cream. And, lifts up the dish too. If you don’t feel fancy about using cashews or cream in the base, avoid it. Or substitute with coconut milk.
When you assemble the recipe, make sure to add the koftas at least half an hour before serving to soak up the flavors and the sauce to kind of get inside the koftas too. If the consistency of the sauce thicken up, which it will due to cashews, just add more water and adjust the spices and seasonings.
Once the dish is prepared, a little drizzle of lemon brings everything together so well. Cilantro adds the fresh herby note to the dish. Don’t skip on it. I love to eat this subji with hot phulka rotis, but they will taste great with some steamed rice too. The recipe can be veganized easily if you skip the ghee and use oil. Also, its gluten free.
Zucchini Kofta Subji
Ingredients
Tomato/Onion/Cashew sauce
- 1 medium sized onion chopped
- 1 big tomato chopped
- 2 -3 cloves garlic roughly chopped
- 1 inch ginger roughly chopped
- 2 green chilies
- 2 tbsp cashew nuts soaked in water
- 1/2 tsp Turmeric powder
- 2 tbsp ghee/oil
- 1 tsp cumin seeds
- 1 Bay leaf
- 2 cloves
- 1 small bark of cinnamon
- 1/2 tsp Red chili powder
- 1/2 tsp Coriander powder
- 1 tsp Garam masala powder
- salt to taste
- 1 tsp Kasuri methi
Zuchchini Koftas
- 1/4 cup corn starch or rice flour
- 2 tbsp All purpose flour
- 1 ½ cup zucchini grated
- 1 green chili finely chopped
- 1/4 cup onions finely chopped
- 1 clove Garlic grated
- 1/2 tsp turmeric powder
- Salt to taste
- 1/2 tsp baking soda/eno
- Oil for frying
- 2 tbsp coriander leaves chopped
- Lemon juice
- Cilantro for garnish
- Few cashews for garnish optional
Instructions
Sauce
- Take 1 tbsp ghee or oil in a pan. Add, chopped garlic, ginger, green chilies, onions and saute for few minutes. After they have softened up a little bit add in the tomatoes, and soaked cashew nuts too. Let it cook for few minutes. once cooked, let it cool. Once its cools down completely, blend everything in a blender. This will be our base sauce for the koftas. Leave it aside until we make koftas.
- In the same pan that we saute'd our sauce ingredients, add 1 tbsp ghee or oil. Once the ghee heats up add in the cumin seeds. Once they start sizzling, add in other whole spices and the tomato-onion sauce. Add dry spices one by one. Add some water to thin it out about ½ cup. You can keep the consistency of the sauce as per your liking but remember once we add the koftas they will also soak up and change the consistency of the sauce.
Koftas
- Shred the zucchini. Squeeze grated zucchini and remove excess water. Take everything including the zucchini and other ingredients of koftas in a bowl and mix to form a batter. The zucchini will release enough water to bring the batter together. So, at first if you are not sure if the batter is coming together just wait and watch. If we add more water, it will be difficult to keep the shape. By chance, if your batter is too runny. Add a little bit of more flour. Start with less zucchini and then add more if needed. You cannot leave the batter, immediately fry the koftas as Zucchini releases water.
- While the batter rests, preheat some oil in a pot at 350 F at medium heat. Take some batter in a spoon and drop it in oil. They will all fry up to different beautiful shapes. Drop the rounds in the hot oil. You can use a spoon or your fingers to drop the batter. The batter fries up like fritters . You can also use small ice cream scoop. But, be a careful while dropping the batter in hot oil.
- Fry them for few minutes, turning them halfway into frying until you get a nice brown golden colored koftas.
- Remove them on an absorbent paper.
Assemble the dish
- Mix well. Taste it if it needs more seasonings. As we have already cooked the sauce before blending it, it only needs a little bit of cooking time. Add the fried koftas and give it a stir. Let it cook for few minutes. Let it simmer for couple of minutes until they soak up the flavors and soften up about 5-7 minutes. Don’t try to mix them too much, if they are soft, they will break apart. Once it has the consistency you are looking for and you will be able to see the koftas have soaked up the sauce. Remove it from the heat.
- Drizzle a little bit of lemon juice and garnish it with chopped cilantro and cashews. You can also add some cream or cashew cream (vegan) on top of the dish.
Notes
Hope you enjoy the recipe!
XOXO, Devangi