Zucchini Meatballs

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Zucchini "meatballs"

 

3 medium sized zucchini

1/2 teaspoon salt

1 fresh hot green chili seeded and minced

3 Tabl finely minced onion

1/2 teaspoon peeled and finely grated fresh ginger

2 Tabl finely minced parsley

1/3 cup chickpea flour ( take some dried chickpeas and put them in your blender) or you can use whole wheat flour instead.

Vegetable oil for frying

 

sauce

5 Tablespoons vegetable oil from frying

2 medium onions finely minced

1/4 teaspoon ground turmeric( very good for you by the way)

a pinch of cayenne pepper

2 teaspoon ground coriander

1 teaspoon cumin seeds

1/2 pound tomatoes, peeled and finely minced

1 cup soy milk mixed with 2 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon ground roasted cumin seeds (different flavor than un roasted)

1/4 teaspoon salt

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Wash, trim, grate zucchini. Put it into a bowl and sprinkle with salt. Set it aside for half an hour. Then squeeze as much liquid as possible out of the zucchini by pressing handfuls of it between your two palms. Save this zucchini liquid for the sauce. Dry the bowl and put the zucchini back in it. Add the minced chili (you may add more to your taste), add the minced onion, grated ginger,and parsley. Sift the flour over this vegetable mixture. Mix well and form small meatballs.

In a skillet, wok or other frying utensil, heat about 1 1/2 inches of oil over medium heat. When hot fry as many zucchini balls as will fit in one layer. Fry about 11/2 minutes until golden brown. Remove with slotted spoon and drain on paper towels.

To make sauce, remove 5 tablespoons of the oil you used for frying, and put in a saute pan, heat the oil over medium flame. When hot put in minced onion, and fry until tender, take the pan off the heat and add turmeric, cayenne, ground cumin,and ground coriander, put back on heat and stir fry another 5 seconds. Add zucchini juice, you need 1 cup, so you may need to add water. Bring to a boil, cover and lower heat and simmer about 15 minutes. Add the soy milk/cornstarch mixture, garam masala,ground roasted cumin, and salt. Mix well and simmer gently on low for about 7 minutes. Serve sauce over meatballs. Serve immediately with some basmati rice.