Baked Zucchini Kofta

The reason why I don't make koftas that often is that I try to avoid meat and oil as much as possible. So deep-frying is totally out of question. BUT!!!
A while ago (oh, we should go there again, soon, ...yum), me and Tom went to my most favorite Indian (actually the owner is Begali) restaurant here in Malmö (called Masala House) and we ordered their unique Kopta Karai (Does it mean 'Kofta Curry' ?). It was a brilliant dish of well flavored chickpea kuftas simmered in tomato-based spicy sauce. Tom went nuts and couldn't stop talking about how amazing it was. So, what wouldn't I do for him?

I have tried several recipes I found on Internet (check out my favorite FFV´s Baked Spinach Koftas) or around the house, added this and that, and that instead of this... and.... I got pretty close. So close that I have made my Tompa super happy ever since. I have tried numerous koftas and all kinds of sauces and we cannot decide which one is our favorite. But.... they all have a few things in common: Lots of flavor, No meat and No deep-frying.

And since tomorrow is Nupur of One Hot Stove´s very first, and unfortunately, very last 'Z Veggie' Day (...hope you have thought of another great event already...), I decided to cook for her instead. Nupur, here you go:

BAKED ZUCCHINI KOFTA:

spice ladder: **

serves: 2
prep time: 1 hour

(according to the pic starting from upper left corner)

• 1 zucchini
• 1 onion
• 2 - 3 tbsp whole grain flour
• 3 cloves garlic
  
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp chili flakes
• 1/2 tsp salt
• 1 tbsp oil
  
• 1 tbsp dried marjoram
• sesame seeds for coating

Using a squared grater shred the zucchini into the thinnest shreds possible (look at the pic above). In a wok, heat up the oil and simmer onions and garlic until brown. Add the spices and salt. Cook for a minute and add shredded zucchini. Continue frying over medium heat until the zucchini dries out most of the juices. Mix in the dried herbs and set aside.
Once cooled down, add flour and mix thoroughly. Don't get too excited, this amount is barely enough for 8 koftas. Shape them into little balls, coat in sesame seeds (or don't) and flatten (or don´t).
Place on a baking tray (layered with a baking paper) and bake at 185 degrees Celsius for about 15 minutes. Flip over and continue baking for another 15 minutes.


















Serve right away with raita or simmer for couple of minutes in sauce (there are zillions of kofta and other curries out there). I will post my own (in there, too) very soon :) ... and this is how it will look like: