Kofta Curry and "Devdas"

One summer, my neighbor had a bountiful crop of zucchini in her backyard and she happily presented me with a dozen. You don't get zucchinis in India, and so I had no idea what to do with them ... and said as much. She suggested zucchini bread, which took care of one or two, but how much zucchini bread can one eat?  So on a whim, one afternoon, I decided to substitute grated zucchini for the grated lauki in my kofta curry recipe. And I have been doing it ever since.  The recipe below serves four.

This week's movie is "Devdas."  Sharat Chandra Chattopadhyay was one of Bengal's most famous authors. His novels have been translated into many other Indian languages including Marathi which allowed my mother to enjoy them as well.  A lot of his novels have been made into movies, "Parineeta," "Biraj Bahu," and of course "Devdas."  "Devdas" has been made into a movie three times.  The second one with Dilip Kumar, Suchitra Sen, and Vyjayatimala boasted good music and fine performances, but it is the latest one that I like the best.  Shahrukh Khan's Devdas is brilliant in patches. But it is the acting of Aishwarya Rai and Madhuri Dixit that weave it into the irresistible tragedy set in the India of the early 1930s - with lavish sets and pleasing music.

Ingredients
For the koftas
1 cup grated zucchini
3/4 cups besan
1 small onion chopped
1/4 teaspoon chili powder
Salt to taste
1/4 cup chopped coriander leaves
Oil for frying

For the gravy
1 cup crushed tomatoes
1/2 cup yogurt
1 teaspoon garlic ginger
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon coriander powder
1 tablespoon ground almonds
1 tablespoon oil
2 tablespoons heavy cream
Salt to taste

Method

1. Mix the grated zucchini, besan, salt, chili powder and chopped onion and cilantro.
   
2. Form round koftas and fry in medium hot oil till brown in color. Set aside.
   
3. Whisk the crushed tomatoes with yogurt, ginger garlic, salt, turmeric and chili powder.
   
4. Heat oil in a pan and add the tomato mixture.
   
5. Stir for a while on medium high heat then cover and simmer till oil separates.
   
6. Add the ground almonds, coriander powder and garam masala. Stir for 1-2 minutes.
   
7. Add the heavy cream and the koftas.
   
8. Heat through and serve hot with parathas.

Note: Add the koftas only just before serving.  You can substitute the zucchini with 1 cup grated cabbage.