Ingredients

Method

Wash,trim and grate the courgettes. Put them in a bowl and sprinkle them with the salt (½ tsp.). Set aside for ½ hr.

Squeeze out as much water as possible by pressing handfuls between your palms. (save the liquid for the sauce if you want).

Place the courgettes in a dry bowl, add the rest of the ingredients, mix well and form approx. 16 neat balls.

In a frying pan or wok deep fry the balls until they turn a rich, reddish-brown colour. Remove with a slotted spoon and leave to drain on some kitchen paper. (When frying only fry a few at a time to ensure they don't break up).

To make the sauce heat the oil in a large saucepan add the whole spices (cinnamon, cardamom peppercorns and cloves) allow to fry for 1 minute before adding the chopped onions, fry for 7-8 mins. While stirring continuously to ensure the onions don't stick and burn, they should turn a golden brown.

Now add the chopped tomatoes and dry spices (except the garam masala) and salt to taste. Add the courgette juice if saved be careful with the amount of salt, or just plain water. And allow to simmer for 15 mins.

Add the cream mix well and allow to come together for about a minute before carefully adding the courgette balls. Spoon the sauce over the and allow a few minutes for the balls to soak up some of the These balls become very soft so handle carefully. Garnish with a pinch of garam masala and coriander leaves and serve.