Ingredients
Zucchini - 2
Onion - 1 (finely chopped)
Tomato - 2 (finely chopped or pureed)
Ginger garlic paste - 1 tblsp
Green Chillies - 2 (finely chopped)
Corriander-cumin powder - 1 tsp
Chilly 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
Method
1. Chop the zucchini into big chunks and shallow fry them. Keep it aside.
2. Heat oil in a pan, splutter the mustard and cumin seeds.
3. Saute the onions with the green chillies 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 masala gives out oil.
6. Add all the dry masala powders-chilly, corriander-cumin, turmeric powder, garam masala and salt.
7. Add required water and the zucchini pieces. Bring it to a boil and check for seasoning.
8. Add finely chopped cilantro and serve hot with any roti varieties or rice.
Tips
- You can also make a paste of 3 tblsp of grated and fried coconut and add to the gravy. This gives nice thickness and taste to the curry.
- You can also substitute zucchini with other vegetables like ivygourd (tindoora, kovakai) or any dried beans (lima beans, kidney beans, butter beans etc).
