Yellow summer squash and patty pan (aka scallop) squash have been yielding fairly regularly in the garden this year.
Finding interesting ways to use them in recipes this summer is one of the enjoyable aspects of cooking with what I plant - especially, what survives my care and yields generously.
Summer squash is quite bland and watery and lends itself well to pairing with other stronger bolder flavors. This time, grated summer squash and beet greens are paired together to make the vegetarian kofta balls, which are served soaking in a bath of curry sauce.
For the kofta balls:
½ cup chopped beet greens
1½ cups grated, squeezed dry summer squash (save the squeezed out liquid)
½ Tbsp chili powder or cayenne pepper powder
½ cup chickpea flour
¼ cup coconut flour
1 tsp salt (adjust to taste)
For the Kofta Curry Sauce:
1 medium onion, chopped
1 large tomato, chopped
1 Tablespoon garam masala
¼ tsp salt (adjust to taste)
1 Tbsp brown sugar
½ tsp turmeric powder
1 cup water
1/2 to 2/3 cup coconut milk
1 Tbsp coconut oil
- Summer Squash and Beet Greens Kofta balls: Combine the ingredients, make a dough that can be shaped into balls; divide into 12 even-sized balls and deep fry in oil over medium heat so the insides are cooked through and the outsides are not charred
- Spicy Kofta Curry sauce: Combine the chopped tomatoes and onions and grind to a fine paste; heat 1 Tbsp oil, add the ground paste with a sprinkling of salt and saute over medium heat till aromatic; add water and simmer till the sauce thickens and changes to a deeper richer color and is cooked through; add the rest of the curry sauce ingredients and simmer gently for 5 minutes till well-incorporated, adjust salt to taste
- To Serve: Drop the kofta balls in the curry sauce and allow to soak up the flavors for a few minutes and serve warm with naan or rice.