Monday, October 28, 2013

Zucchini Sabzi(vegetable)

My family loves Zucchini, so over the years I've tried to include it in our diet.  Most often, sautéed it lightly in oil and added it to Maggi noodles OR Chinese style noodles / fried rice OR Italian pasta.  It tasted good in sambhar but wanted to try something else. 

The first trial, cooked it as a side dish for sambhar rice, with a tadka(seasoning) of mustard and udid dal and seasoned with turmeric and salt.  It tasted awful.  

Second time around, thought of making it like the Raji-bhajji and it was super yummy. It cooks fast, doesn't disintegrate and tastes good.  Cook too long and it could become mushy.  I added frozen peas to give it some color. 

So here goes.. another quick and easy recipe in my dysfunctional cooking style..

- 8 - 10 zucchinis cut length wise in half, then slice (you will have beautiful semi circles)
- 1 handful frozen peas (optional)
- 5 - 6 medium sized tomatoes chopped
- 1 medium sized onion, chopped fine

 For Tadka(Saute)
- 1-2 tbsp cooking oil
- 1 tbsp cumin seeds

For Seasoning
- 1/2 tbsp chilli powder
- 1/2 tbsp cumin powder
- 1/2 tbsp coriander powder
- 1/4 tbsp Turmeric powder

salt to taste
- 1 cup water to cook

Garnish with finely chopped coriander leaves.

  1. Take oil in a deep wok/pan with a lid, add cumin seeds, cover and keep in medium heat until it splutters.
  2. Add turmeric, chilli powder.
  3. Add finely chopped onions. Sauté lightly until coated with masala.
  4. Add the chopped zucchini and peas/edamame beans. Stir well and let sauté for a 4-5 minutes.
  5. Add chopped tomatoes, stir well.
  6. Add 1 cup of water,
  7. Add cumin powder and coriander powder, if necessary add more chilli powder.
  8. Add salt to taste.
  9. Taste the gravy and add salt or chilli as desired
  10. Cover and let cook for 8-10 minutes on medium flame OR until done with a slight crunch 
  11. Garnish with fresh coriander leaves.
  12. Enjoy with steamed rice, pita bread, roti's or chapattis.

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