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