Call it kofta or meatballs, this Zucchini Pinto Beans Kofta in Spicy Cashew Curry is definitely a show stopper. Its a nutritious and oil free Indian comfort food for the whole family.
Grind zucchini until fine and watery. Place a saucepan under the strainer and cover it with cheesecloth. Take out the ground zucchini on it and squeeze the water as much as possible.
Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet by greasing it slightly.
Now in a large mixing bowl combine all the kofta ingredients including the squeezed zucchini.
Use potato masher to mash pinto beans and mix the batter with hands very well.
Divide the batter into 6 equal parts and form round ball shape between palms.
Place kofta balls on the cookie sheet and bake in the middle rack of the oven for 30 minutes or until light golden in color.
In the meanwhile, combine onions, tomatoes, cashew nuts, red chilies in a food processor/grinder and grind into a smooth paste.
Heat a nonstick pan and add the saved zucchini water. Immediately add the cashew paste.
Stir well and cook covered until the paste starts to thicken. Now, add all the spices. Stir again and cook covered until the gravy starts drying.
Now, add rest of the ingredients and stir well. Cook covered for 10 minutes in a medium flame.
Turn off the flame and dip the koftas in it. Serve with steamed rice/quinoa/ naan and a side salad.
Notes
This recipe makes 6 koftas and serving size is 2 koftas person.