Zucchini Kofta Curry

Zucchini squash is one of the vegetables available throughout the year. I plant several squash varieties in my California garden and usually have an abundant supply from March until October. I freeze some for winter, some in chunks for roasting, and some grated to add to Daals and to make Kofta. This recipe makes a hearty, vegetarian, gluten-free curry that is great as an entree or a side dish. Kofta can also be served as an appetizer with a dipping sauce or chutney.

2 cups grated zucchini squash
1 cup Besan (Chickpea flour)
1 tsp. cumin powder
3/4 tsp. salt
1/2 tsp cayenne pepper
1/4 tsp asafetida powder (optional)

3-4 cups oil for frying

• Gently squeeze the grated squash to release some of the water. Discard the water.
• Mix all the ingredients just before frying. The longer the batter sits, the more watery it gets.
• Heat oil in a frying pan, about 1-2 inches deep, on medium heat.
• Drop batter, rounding into 1-inch balls.
• Fry until golden brown, turning over for uniform cooking.
• Add Kofta to the Basic Curry Sauce, letting them sit in the gravy for a while to absorb the juices.
• Garnish with chopped fresh cilantro, taste, and adjust the seasonings.
• Serve over rice or with Naan and Cucumber Raita or Aloo Raita.