Deep-fried balls that are baked in a spicy tomato sauce – these are the tastiest spicy courgettes koftas! Pair these with rice or slices of bread with dollops of natural yoghurt for a simple meal at any time.
Ingredients
Koftas:
½ onion – finely chopped
3 medium courgettes – grated
1 small green or red chilli – finely chopped
1 tsp fresh ginger – finely chopped
About ½ c. or so gram flour
2-3 tbsp fresh coriander – chopped
oil for deep frying
½ tsp salt
Sauce:
2 onions – finely chopped
2 tbsp sunflower oil
½ tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
a little cayenne pepper or chilli powder
½ tsp salt
1×400 grams tin tomatoes
How to make Spicy Courgette Koftas
Koftas:
Step 1: In a tea towel or muslin, place the courgettes and squeeze as much liquid out as possible.
Step 2: Combine the courgettes with the remaining Koftas ingredients. Meanwhile, heat the oil.
Step 3: Shape a small amount of courgettes mixture into a ball, a little smaller than a golf ball. Add the balls in batches into the hot oil and fry for about 5 to 7 minutes or until the koftas are browned. Transfer the cooked koftas to kitchen paper and allow them to cool.
Sauce:
Step 4: In the same pan, heat the oil and gently fry the onions for approximately 7 minutes until the onions have softened and beginning to brown. Then, add the turmeric along with cumin, cayenne, and coriander. Continue to cook for a couple of seconds more before adding in the tomatoes. Let everything simmer for about 10 minutes.
Step 5: Take off the heat when done and pulse the sauce until smooth. Then, add the garam masala and season with salt.
Step 6: In a large ovenproof dish, place the koftas and pour the sauce over. Place in a preheated 190 degrees C and bake for about 25 to 30 minutes or until the sauce is bubbling hot.
Ingredients
- Koftas:
- ½ onion – finely chopped
- 3 medium courgettes – grated
- 1 small green or red chilli – finely chopped
- 1 tsp fresh ginger – finely chopped
- About ½ c. or so gram flour
- 2-3 tbsp fresh coriander – chopped
- oil for deep frying
- ½ tsp salt
- Sauce:
- 2 onions – finely chopped
- 2 tbsp sunflower oil
- ½ tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- a little cayenne pepper or chilli powder
- ½ tsp salt
- 1x400 grams tin tomatoes
Instructions
Koftas:
Step 1: In a tea towel or muslin, place the courgettes and squeeze as much liquid out as possible.
Step 2: Combine the courgettes with the remaining Koftas ingredients. Meanwhile, heat the oil.
Step 3: Shape a small amount of courgettes mixture into a ball, a little smaller than a golf ball. Add the balls in batches into the hot oil and fry for about 5 to 7 minutes or until the koftas are browned. Transfer the cooked koftas to kitchen paper and allow them to cool.
Sauce:
Step 4: In the same pan, heat the oil and gently fry the onions for approximately 7 minutes until the onions have softened and beginning to brown. Then, add the turmeric along with cumin, cayenne, and coriander. Continue to cook for a couple of seconds more before adding in the tomatoes. Let everything simmer for about 10 minutes.
Step 5: Take off the heat when done and pulse the sauce until smooth. Then, add the garam masala and season with salt.
Step 6: In a large ovenproof dish, place the koftas and pour the sauce over. Place in a preheated 190 degrees C and bake for about 25 to 30 minutes or until the sauce is bubbling hot.
