Post by Silly Yak on Jan 26, 2011 17:05:31 GMT
Courgette koftas in tomato and ginger sauce
Rose Elliot
Saturday July 22, 2006
www.guardian.co.uk
Here's a tasty way to use a glut of courgettes. Serve as a starter, or with rice as a light main course. Serves two to four.
For the sauce
1 onion, finely chopped
1 tbsp olive oil
2 garlic cloves, crushed
2 tsp fresh ginger, grated
6 curry leaves (or ½ tsp curry powder)
2 beefsteak tomatoes, chopped
Salt and pepper
For the koftas
750g courgettes, grated
1 onion, very finely chopped
125g chickpea flour
1 tsp red pepper flakes
½ tsp baking powder
1 tsp salt
3 tbsp fresh coriander, chopped
Rapeseed oil, for frying
First make the sauce: fry the onion gently for five minutes, then add the garlic, ginger and curry leaves. Cook for five minutes, then add the tomatoes and cook gently for about 10 minutes, until softened. Season to taste. Meanwhile, prepare the koftas. Squeeze any excess liquid from the grated courgettes, then mix with the onion, flour, pepper flakes, baking powder, salt and coriander, and set aside.
Just before you're ready to serve - koftas are best eaten hot, sizzling and crisp - heat 1cm rapeseed oil in a deep frying pan or wok. Drop in straggly, slightly flattened, walnut-sized chunks of kofta mix and fry for two to three minutes, until brown and crisp on one side. Flip over and cook the other side. Lift out with a perforated spoon and drain on kitchen paper. Serve with the sauce.
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Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=110#ixzz1CA6HdB5t
Rose Elliot
Saturday July 22, 2006
www.guardian.co.uk
Here's a tasty way to use a glut of courgettes. Serve as a starter, or with rice as a light main course. Serves two to four.
For the sauce
1 onion, finely chopped
1 tbsp olive oil
2 garlic cloves, crushed
2 tsp fresh ginger, grated
6 curry leaves (or ½ tsp curry powder)
2 beefsteak tomatoes, chopped
Salt and pepper
For the koftas
750g courgettes, grated
1 onion, very finely chopped
125g chickpea flour
1 tsp red pepper flakes
½ tsp baking powder
1 tsp salt
3 tbsp fresh coriander, chopped
Rapeseed oil, for frying
First make the sauce: fry the onion gently for five minutes, then add the garlic, ginger and curry leaves. Cook for five minutes, then add the tomatoes and cook gently for about 10 minutes, until softened. Season to taste. Meanwhile, prepare the koftas. Squeeze any excess liquid from the grated courgettes, then mix with the onion, flour, pepper flakes, baking powder, salt and coriander, and set aside.
Just before you're ready to serve - koftas are best eaten hot, sizzling and crisp - heat 1cm rapeseed oil in a deep frying pan or wok. Drop in straggly, slightly flattened, walnut-sized chunks of kofta mix and fry for two to three minutes, until brown and crisp on one side. Flip over and cook the other side. Lift out with a perforated spoon and drain on kitchen paper. Serve with the sauce.
********************
Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=110#ixzz1CA6HdB5t