Zucchini is a beautiful summer vegetable. No wonder you see more of it around this time of the year. One of my friend has her own backyard vegetable garden. Since she has a green thumb, there is an abundance of Zucchinis, tomatoes, peppers, okra, green beans, cucumbers in her garden. Thanks to her I get all these fresh vegetables. This Zucchini is from her garden.
This recipe is without onion and garlic. Feel free to use it in this recipe though. I'm just trying to have a few recipes without using onion and garlic. Its not that we have stopped eating it any more. In India there are certain days which are auspicious to the Hindus. On those days they cook without using onion/garlic. Some seem to follow this and some don't - to each his own. As for me I don't really follow it but I would like my blog to be able to cater to a majority of the people.
Also I love experimenting with food and try to have a minimalist approach. Just because I have so many ingredients(spices) I could use in my Indian cooking I don't really have to use all of them in the same dish- do I. Just a thought.
- 1 medium size Zucchini cubed
- 2 large tomatoes chopped
- 2-3 green chilies chopped
- 6-8 fresh curry leaves
- 1 tsp black mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1-2 tsp cumin-coriander powder
- 3-4 tbsp Olive oil
- salt to taste
- Heat oil in a pan or Kadai. Add mustard seeds. When they splutter, add the curry leaves followed by tomatoes and green chillies. Let it cook on medium heat for about 2 minutes. Next add the dry spices- turmeric, red chili powder, cumin-coriander powder and give it a good stir. Add the chopped Zucchini. Stir it well. Season it with salt. Add about 1/2 cup water. Cover and cook on medium to low flame for about 20- 25 minutes or until the zucchini is cooked. Check from time to time.
- Your Zucchini Ki subzi is ready to be served. Serve this delicious Zucchini in tomato sauce with Parathas, Naan or hot phulkas (Roti /chapati). This goes well with plain rice as well.