Zucchini is available almost all year round and I make sure to buy them whenever I see some good looking ones. They are pretty bland by themselves and I almost always use them along with other veggies -- roasted or stewed with eggplant and peppers. It is very versatile vegetable and can be used to bake bread, cake and cupcakes too.
If I have to compare zucchini to any Indian vegetable, then I would have to say it tastes like ridge gourd (beerakaya) with somewhat (but not really) bottle gourd or lauki's (sorakaya) texture. So for the next 3 days, I have tried to use zucchini in 3 Indian flavored dishes.First up is a dry zucchini curry with moong dal and coconut. Being a water vegetable, zucchini oozes out water while cooking, so to make sure that the curry doesn't get too soggy, salt it right before turning off the heat. This curry is mildly spiced and can be served with both rice and roti.
Ingredients: Serves 2~3 Zucchini - 2 medium, chopped
Moong dal - ¼cup Fresh or Dry grated coconut - 3tbsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Chana dal - 1tsp
Urad dal - 1tsp
Dry red chilies - 2
Green chilies - 1~2, slit
Curry leaves - 8~10
Salt - to taste
Method:
- Soak moong dal in some water for at least 20~30 minutes. Drain and keep ready.
- Heat 1tbsp oil in a saute pan, add chana, urad dal, mustard seeds, cumin seeds, dry red chilies and curry leaves.
- Once the seeds start to splutter, add the chopped zucchini, green chilies and drained moong dal. Mix well, cover the pan and cook on medium-low flame until both zucchini and moong dal is tender, about 8~10 minutes.
- Once the zucchini is tender, add the grated coconut and season with salt. Mix well and cook for another 2~3 minutes. Serve hot with rice or rotis.
Lets check out what my fellow marathoners have cooked today for BM# 49.
