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1
Wash, trim, and grate the zucchini.
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2
Put it into a bowl and sprinkle it with the 1/2 teaspoon salt.
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3
Set it aside for half an hour.
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4
Squeeze as much liquid as possible out of the zucchini by pressing handfuls of it between your two palms.
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5
Save this zucchini liquid for the sauce.
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6
Dry off the bowl and put the zucchini back in it.
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7
Add the minced chili (you may want to use more than 1 chili, depending on your taste), the 3 tablespoons minced onion, the grated ginger, and the Chinese parsley.
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8
Sift the chickpea flour over this vegetable mixture.
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9
Mix well and form 16 neat balls.
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10
In a skillet, wok, or other utensil for deep frying, heat about 1 1/2 inches of oil over a medium flame (a wok should have 1 1/2 inches at its center).
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11
When hot, put in 5 to 6 of the balls, or as many as the utensil will hold easily in one layer.
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12
Fry for about l 1/2 minutes, or until the balls turn a rich, reddish-brown color.
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13
Turn the balls every now and then as they fry.
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14
Remove them with a slotted spoon when they are done and leave to drain on a plate lined with paper towels.
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15
Do all the meatballs this way.
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16
To make the sauce, remove 5 tablespoons of the oil used in deep frying and put this in a 10-inch skillet or saute pan.
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17
Heat the oil over a medium flame.
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18
When hot, put in the minced onions.
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19
Stir and fry for 7 to 8 minutes or until the onions begin to turn brown at the edges.
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20
Take the pan off the fire for a couple of seconds and add the turmeric, cayenne, ground cumin, and ground coriander.
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21
Stir once and put the pan back on the fire.
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22
Stir for another 5 seconds and then add the minced tomatoes.
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23
Stir and fry on medium heat for 5 minutes.
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24
Add the zucchini juice.
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25
(You need 1 cup; if you have less, add some water.)
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26
Bring to a boil.
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27
Cover, lower heat and let the sauce simmer gently for 15 minutes.
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28
(This much of the recipe may be prepared several hours ahead of time.)
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29
Add the cream, garam masala, ground roasted cumin, and the 1/4 to 1/3 teaspoon salt.
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30
Mix well, bring to a simmer and cook for 1 minute.
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31
Now put in the meatballs.
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32
Spoon the sauce over them.
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33
Cover, and simmer very gently for 6 to 7 minutes.
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34
Spoon the sauce over the meatballs a few times during this cooking period.
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35
These meatballs turn very soft when cooked in the sauce, so handle them gently and serve immediately.
