Thursday, September 13, 2012

Zucchini Curry

- submitted by Dahlia on 09-16-2008 
(Zucchini Sabzi, Zucchini Kurma)

Zucchini - 2
Onion - 1 (finely chopped)
Tomato - 2 (finely chopped or pureed)
Ginger garlic paste - 1 tblsp
Green Chiles - 2 (finely chopped)
Corriander-cumin powder - 1 tsp
Chili powder - 1 tsp (or as needed)
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Salt - as needed
Oil - 2 tblsp

- submitted by Dahlia on 09-16-2008 

1. Chop the zucchini into big chunks. Heat 1 tblsp of oil in a pan and shallow fry the pieces. Keep it aside.
2. Remove the zucchini pieces from the pan, add an additional tblsp of oil and splutter the mustard and cumin seeds.
3. Saute the onions with the green chiles for 10 minutes until they turn nice golden brown.
4. Add the ginger garlic paste and fry for a minute.
5. Add the tomato pieces/puree and let the mixture cook for atleast 10 minutes until the  tomatoes are pulpy.
6. Add all the dry spice powders- chili powder, corriander-cumin powder , turmeric powder, garam masala powder and salt.
7. Add the zucchini pieces and required water. Bring the gravy to a boil .
8. Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed.
9. Finally, add finely chopped cilantro and switch off. Serve hot with any roti varieties or rice.

Tips & Variation
     - You can also roast 3 tblsp of grated coconut, make a fine paste of it and add to the gravy. This gives nice thickness and taste to the curry. (Here is Ivygourd curry made in a similar way.)
     - Another variation is to add 1/2 cup of coconut milk to the gravy at the end and just heat it through.
     - You can also substitute zucchini with other vegetables like ivygourd (tindoora, kovakai) or any dried beans (lima beans, kidney beans, butter beans etc).

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