Yum! Yum! Yum!

Initially I don't have many ideas for cooking with Zucchini. I have seen Zucchini and Yellow Squash are used in Sambar in Indian Buffets. Since then I have started using them in Sambar and they taste great. Later I have explored some more recipes and used my creation and came up with some handful Zucchini Recipes. Infact Baby Zuchini Bajji is the star recipe behind this blog creation. Due to it's softness it cooks so fast and you don't have to peel it. One other Indian vegetable that resembles this is Chineese Eggplant (Vankaya / Brinjal). When my mom was in states, she felt the same and she made this recipe with Zucchini which is same way as she makes Egg Plant stir fry which is favorite for both of us. Since then this recipe became the winner in our house. This taste absolutely great with White Rice!! Here is the recipe, Enjoy!

Zucchini Stir-fry

Cooking Time: 15 minutes
Yields: 4 servings


 Ingredients:
Zucchini - 4 medium
onion  - 1 medium
green chili - 1
red chili powder -  1 tsp
turmeric powder - 1 tsp
salt - 1 tsp
chana dal - 1 tsp
urad dal - 1 tsp
mustard seeds - 1 tsp
Oil - 1 Tbsp
Cilantro (Coriander leaves) - 1 Tbsp

For Spice Powder:
Coconut Powder ( Dry) - 2 Tbsp
Garlic - 5 to 6
Cumin Seeds - 2 tsp



Method:

1. Heat the oil in the non-stick pan. Once the oil is hot add chana dal, urad dal, mustard seeds and fry them until light golden color.
2. Add chopped green chili and chopped (thinly sliced) onions. Once they become translucent, then add turmeric powder. 
3. Trim and chop the zucchini in length wise in 1 inch sticks. Keep frying on high. (Do not close the lid, it becomes watery too quick). Add salt and give another stir.
4. Meanwhile grind the Coconut, Garlic and Cumin Seeds in mixie, make the spice powder.
5. Add this powder to the zucchini and fry for 1 min. Add red chili powder and mix it very well. Keep on frying until all the spices are mixed well.  Fry for about another 4 to 5 min.
6. Taste and adjust the seasonings and add chopped cilantro and turn off the heat and transfer it to serving bowl.

Tips:

• Always pick zuchhinis that are thin and medium size for this curry. (the fat zucchini will have lot of flesh which will have lot of water content in it.)
• stir fry this curry on medium to high heat.
• Keep frying this to keep this curry dry, other wise it becomes soggy quickly.
• You can use the same recipe to make Egg Plant Stir Fry (Vankaya Fry).

Take Care and Enjoy the weekend!
-Mythreyi