Ingredients: -
2 zucchinis
1⁄4 cup grated coconut
1 small onion/shallots finely chopped 1-2 small cloves of garlic finely chopped 4-5 green chilies finely chopped
A pinch of cumin seeds
1⁄4 tsp turmeric powder
1⁄4 tsp mustard seeds
1⁄4 tsp urad Dal/black grams
1-2 dry red chilies
Salt to taste
2tsp oil
Directions: -
1. Trim off the ends and halve the zucchini lengthwise and make 3-4 strips of each half and dice them into small pieces. No need to peel off the skins and remove the small seeds.
2. Crush and blend the coconut well with finely chopped small onion, garlic, green chilies, cumin seeds, turmeric powder and salt using your hands OR put all the ingredients in a small food processor and pulse 1-2 times.
3. Heat oil in a pan and when it is steaming hot, splutter mustard seeds, followed by urad dal and dry red chilies. Add the chopped zucchinis to the pan and cook them covered for 40-60 seconds in medium heat. Remove the lid, add the grated coconut mixture and cover it cooked for another 40-50 seconds in low flame. Again stir gingerly and do a ‘taste test’ here and add salt if required and when it reaches perfection, turn off the heat, serve with warm rice and fish curry :)
2 zucchinis
1⁄4 cup grated coconut
1 small onion/shallots finely chopped 1-2 small cloves of garlic finely chopped 4-5 green chilies finely chopped
A pinch of cumin seeds
1⁄4 tsp turmeric powder
1⁄4 tsp mustard seeds
1⁄4 tsp urad Dal/black grams
1-2 dry red chilies
Salt to taste
2tsp oil
Directions: -
1. Trim off the ends and halve the zucchini lengthwise and make 3-4 strips of each half and dice them into small pieces. No need to peel off the skins and remove the small seeds.
2. Crush and blend the coconut well with finely chopped small onion, garlic, green chilies, cumin seeds, turmeric powder and salt using your hands OR put all the ingredients in a small food processor and pulse 1-2 times.
3. Heat oil in a pan and when it is steaming hot, splutter mustard seeds, followed by urad dal and dry red chilies. Add the chopped zucchinis to the pan and cook them covered for 40-60 seconds in medium heat. Remove the lid, add the grated coconut mixture and cover it cooked for another 40-50 seconds in low flame. Again stir gingerly and do a ‘taste test’ here and add salt if required and when it reaches perfection, turn off the heat, serve with warm rice and fish curry :)
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