Method

Put the grated zucchini in a colander with the salt and turmeric and let this drain for half an hour. Do not squeeze the remaining water from this.

Mix with the moong dal flour and remaining ingredients to form a thick batter like paste.

Heat the oil and drop teaspoons of the batter to make dumpling like koftas. Note: I usually get enough for two batches I separate and save half in the freezer for later use.

Heat the 2-3 tbsp oil and add the ginger and cook for 1 minutes.

Add the turmeric, chilli powder, cumin-coriander powder and asafetida and cook for a few seconds.

When aromatic, add the tomatoes and salt cook for 5-7 minutes till beginning to turn brown.

Add the yogurt and 1/2 cup water and cook slowly till the liquid is absorbed and the oil begins to show (this takes a good 20 minutes.

Add half a cup of water, when the gravy begins to simmer add the koftas and cook for 3-4 minutes.

Garnish with the garam masala and cilantro and serve

Contributor: Rinku Bhattacharya

"This recipe is a variation of the lau or bottle gourd koftas that my mother-in-law makes. It is a classic illustration of pure unadulterated simple Indian vegetarian cooking. She usually cooks without garlic and onion, over time I have learnt the subtle uses of asafetida which is often used in such recipes in lieu of the onion.

In this recipe, I use moong flour and grated zucchini for the koftas, the ginger tomato gravy is very true to the original recipe."

 

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