I work in a villa in the summer where the vegetable garden provides us with big quantities of zucchinis. So this recipe was a lifesaver as it gave me a creative alternative ti put the zucchinis to use. I wish I could take credit for this recipe but it is very slightly adapted from the book "Fresh India" by Meera Sodha.
For the sauce, over medium heat, saute in a tiny bit of olive oil:
Onion, 1 small piece, in small cubes
Ginger, grated, 1 packed tbsp
When the onion starts to soften, after a few minutes, add:
Tomatoes, grated, 2 cups
Sugar, 1 tbsp
Cumin, ground, 1tsp
Coriander, ground, 1 tsp
Chilli flakes, 1/4 tsp
Salt, 1/2 tsp
Stir well, reduce heat and let it gently bubble away to evaporate most of the water in the tomatoes. You should be left with a thick, paste like sauce. Taste and adjust salt, sugar and heat level.
For the balls, mix well in a colander:
Zucchinis, grated, 4 medium pcs (roughly 1 kg)
Salt, 2 tsps
Place something heavy on top and let it sit for at least 30 minutes. Take handfuls of the zucchini mix and squeeze out as much water as you can. Transfer to a bowl and add:
Breadcrumbs, 100 gr
Coriander, ground, 1/2 tsp
Chilli powder, 1 tsp
Flour, 1 tbsp
Mint leaves, finely shredded, 2 tbsp
Mix well and form golf sized balls. Place on a baking tray lined with parchment paper, and bake for 20 minutes at 200 C in a preheated oven.
Serve on top of the sauce and garnish with:
Almonds, grated
Note: For a non vegan option I would garnish with grated gruyere.