Grate the zucchini in a large bowl. Once it’s all grated, add 2 tsp kosher salt and let sit for 30 minutes.

While the zucchini is weeping, start on the onion paste. Place the onion, serrano peppers, cashews, garlic, and ginger in a small bowl or container you can use your immersion blender in (you can also blend in a blender if so desired). ***Note: It’s not important that all your ingredients be perfectly minced, since they will all be blended into a paste. *Blend this into a semi-thick liquid paste.

Once the zucchini is done weeping, place on a clean, dry tea towel. Fold over the zucchini so you have it all in a tiny ball. Then going over to the sink, squeeze the tea towel to release as much liquid as possible.

Place the zucchini back in the bowl, then mix in the paste, the chickpea flour, rice flour, and cilantro. The mixture should still be wet, but cohesive enough you can create small balls with your hand. If it’s too wet, add a bit more chickpea flour, tbsp by tbsp until you have the right consistency.

Heat the frying oil in a large sauté pan over medium heat. Use enough so that there’s a 3/4 inch to an inch-worth of oil.

Using your hands, take a tablespoon’s worth of the zucchini mixture and roll it so it becomes a ball. You may need to squeeze more liquid out of it. Carefully place the ball in the hot oil. (The oil should be sizzling when you do this. If it’s not, it’s not hot enough.) Let cook for 3 - 4 minutes, turning the ball halfway through with a slotted spoon, until it’s browned on all sides.

When done to your liking, take out of the oil with a slotted spoon, and place on a paper-towel lined plate. Repeat the process until you’ve used up all of the zucchini mixture. Depending on your pan, you can place up to 4 to 5 zucchini balls in the pan at one time.

Taking a large sauté pan, heat a tbsp of vegetable oil over medium heat. Add the cumin seeds and let cook until fragrant (about 2 - 3 minutes).

Next, add the red onion, serrano peppers, cashews, and raisins. Sprinkle a dash of salt on the mixture. Cook until the onion starts to cook down and the cashews begin to brown slightly, about 5 - 6 minutes. **Note: Again, it’s not important the onion or peppers be perfectly minced, since you’ll be blending this mixture anyway in the next step.

Add the tomatoes, turmeric, and 1 tsp kosher salt. Mix with the onions, peppers, and nuts for a minute or so. Then take off heat.

Place the mixture in a blender. (You can also put in a large bowl and blend with an immersion blender if you don’t have a blender at home). Purée for 30 seconds or until everything is perfectly mixed and the mixture comes out smooth.

Place the mixture back in the pan over low heat, add a 1/2 cup of water, a 1/4 cup of coconut milk, and the garam masala. Stir so everything is combined. Taste test for salt.

Add the dudhi kofta to the pan. Carefully mix in with the curry, making sure to pour the liquid over the kofta, and not move the kofta around too much (else they might disintegrate). Cook for 5 minutes more, or until the zucchini kofta are warmed through.

Take off the heat, and sprinkle the cilantro on top for garnish. Serve with rice or naan, and enjoy!