*  Exported from  MasterCook  *
                           COURGETTE 'MEATBALLS'
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4                Courgettes
      1/2   ts           Salt
    1                    Fresh hot green chilli,
                         -finely chopped
    3       tb           Finely chopped onion
      1/2   ts           Peeled and very finely
                         -grated fresh ginger
    2       tb           Finely chopped fresh green
    1 1/2   oz           Graham flour
                         Vegetable oil 4 deep frying
    5       tb           Vegetable oil 4 deep frying
    2       md           Onions, peeled and very
                         -finely chopped
      1/4   ts           Ground tumeric
      1/8   ts           Cayenne pepper
    1       t            Ground cumin seeds
    2       ts           Ground coriander seeds
      1/2   lb           Tomatoes (about 2 tomatoes)
                         -peeled and finely chopped
    8       fl           Single cream
      1/2   ts           Garam masala
      1/2   ts           Ground roasted cumin seeds
      1/3   ts           Salt
   Wash, trim and grate the courgettes.  Put them into a
   bowl and sprinkle them with the salt.  Set them aside
   for 1/2 hr.  Squeeze as much liquid as possible our of
   the courgettes by pressing handfuls between your two
   palms. Save this courgette liquid for the sauce. Dry
   off the bowl and put the courgettes back in it.  Add
   the chopped chilli (you may want to use more than 1
   chilli depending on your taste - i use about 4 hot
   ones!), onion, ginger and coriander.  Sift the gram
   flour over this vegetable mixture. Mix well and form
   16 neat balls (i find throwing them from one hand to
   the other is easiest). In a frying pan, wok or other
   utensil for deep frying, heat about 1.5 /4cm of oil
   over a medium flame (a wok should have 1.5“/4cm at its
   centre). When hot, put 5 or 6 of the balls, or as many
   as the utensil will hold easily in one layer. Fry for
   about 1.5 min.s, or until the balls turn a rich,
   reddish-brown colour. Turn the balls every now and
   then as they fry. Remove them with a slotted spoon
   when they are done and leave to drain on a plate lined
   with kitchen paper. Do all the 'meatballs' this way.
   To make the sauce, remove 5 tbsp of the oil used in
   deep frying and put this in a 10”/25cm frying or saute
   pan.  Heat the oil over a med. flame. When hot, put in
   the onions.  Stir and fry for 7 - 8 min.s or until the
   onions begin to turn brown at the edges.  Take the pan
   off the heat for a couple of sec.s and add the
   tumeric, cayenne, ground cumin and ground coriander.
   Stir once and put the pan back on the fire. Stir for
   another 5 sec.s and then add the chopped tomatoes.
   Stir and fry on med. heat for 5 min.s.  Add the
   courgette juice (you need 8 fl oz, if you have less,
   add some water).  Bring to the boil. Cover, lower heat
   and let the sauce simmer for 15 min.s (this much of
   the recipe may be prepared several hours ahead of
   time).  Add the cream, garam masala, ground roasted
   cumin and the salt. Mix well, bring to a simmer and
   cook for 1 min. Now put in the 'meatballs'. Spoon the
   sauce over them.  Cover and simmer very gently for 6 -
   7 min.s. Spoon the sauce over the 'meatballs' a few
   times during this cooking period.
   These 'meatballs` turn very soft when cooked in the
   sauce, so handle them gently and serve immediately.
   Makes 16 'meatballs' and serves 4 (normal) -
   6 (feather-weights).
                    - - - - - - - - - - - - - - - - - -