Its only after coming to Singapore I came to know about zucchini and I used it in a bread for the first time as I had come across in many blogs that time. It was rarely available around 10 years back. But I used to get them whenever available and have generally used them in my bakes. But now its readily available and I usually make a kind of stir fry for phulkas or a south Indian kootu with them. One fine day, I was wondering what to do with a big lone zucchini sitting in my refrigerator and it suddenly struck me that I could make kofta masala for my chapatis. I have used bottlegourd to make koftas , so zucchini would be a good option too. Similar to my lauki kofta recipe, I used shallow fry method in a aebelskiver pan to cook the koftas which otherwise can be deep fried too. So its your choice on how to cook the koftas.And then in the end I have added a little cream to make the gravy slightly richer. But its your choice again and you can use a smooth paste made with cashewnuts and milk which will give a richer taste too. I have been using the nuts paste in my gravies nowadays and really love the rich and creamy texture and a delicious taste and flavour it lends to any gravy.
I hope you try this recipe and enjoy it with your rice and rotis. I have been trying my hands on taking videos for a few recipes now. I have posted the video below so that you can take it as a reference. It may not be that great but I believe it will be atleast a little useful to people who are new to this kind of curries.
A few more kofta recipes in this blog