Tuesday, August 10, 2010

Zucchini Masala

This is the first time I tried growing any vegetables at home. I learnt couple of lessons about zucchini. One is not to put any other vegetable in the same bed. My beans plants got killed by these huge leaves. Second one is not to plant more than one zucchini plant. I have to figure out ways of cooking zucchini since they keep coming at a rate faster than I can cook and eat them. My friends have zucchini plants too and I have neighbors whose meaning of cooking is to get the carton out of the freezer and pop them in the microwave or oven. That makes it hard for me since I don't have anyone to share these with. So, here goes another way of cooking zucchini. But I am very glad I tried to experiment with this today since everyone including my picky 3 year old ate this curry happily.

You have the same problem with zucchinis as I do, check these out..
Zucchini Chutney, Zucchini Soup, Zucchini Bread, Zucchini Kootu, Zucchini Gojju.

Ingredients:
Zucchini - 1 very large or 2 medium diced
Red Onions - 4 small or 3 medium or 1 very large diced small
Garlic - 3 pods crushed
Oil - 3 TBSP (Use butter for a richer taste)
Tomatoes - 3 medium chopped fine (Or use 3/4 cup of crushed tomatoes)
Salt - to taste
Cilantro - 4 TBSP chopped
Turmeric - 1/4 tsp
Black Pepper corn - 10 or more to taste powdered coarsely (Or use 1/2 tsp of powdered black pepper)
Red Chilli powder - 3/4 tsp or to taste
Cumin - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cardamom - 2 pods powdered or about 1/4 tsp of cardamom powder
Part skim Ricotta cheese - 3/4 cup (See Notes)


Method:
In a large skillet, heat oil or butter. When hot, add cumin seeds. When they splutter, add garlic. Stir for about 30 seconds and then add chopped onions. Add turmeric and some salt and stir. Let it wilt for about 5 minutes. Next, add the zucchini chunks, cumin powder, pepper powder, chilli powder, cardamom powder, coriander powder and mix well. Close the lid and let it cook. When the zucchini is half cooked, add tomatoes. Stir well. Close again and let it cook till zucchinis are cooked, but are not mushy. Add the ricotta cheese and mix well. Adjust the salt and chilli powder if needed. Garnish with cilantro and turn off the heat. Serve hot with rotis, chapathis or plain rice.

Notes:
You can use heavy cream and skip ricotta. Use about half a cup to make it creamy. I made mine not too thin. You can thin it out if you like your curry thin. If you want to bring out a sweeter side of this curry, add about 2 TBSP of sugar while cooking.

Enjoy!! Pin It

15 comments:

  1. I so love zucchini and this one looks very yumm .. beautiful pics as well

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  2. Looks yum n interesting recipe

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  3. very interesting combo ...looks delicious n inviting

    Satya
    http://www.superyummyrecipes.com

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  4. Thats quite interesting dear..looks yummy too

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  5. Interesting recipe with lovely pictures.

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  6. Hey, that is a good curry. I am growing zucchini too, but in my case, these damn squirrels are eating them before I can pick them up. So far, only picked one though I could see dozens growing. Once they bite into it, we don't feel like eating that zucchini, know what I mean?

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  7. wow, loved the idea of using Ricotta instead of cream. got to try this.

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  8. that looks super good.. fantastic clicks

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  9. that looks irresistable dear.

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  10. nice pics and yummy looking zucchini.

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  11. I am guessing that you love zuchinni as much as I do. Lovely idea to use ricotta...but its never good on my waist!!!

    Shobha

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  12. Can I leave both ricotta and cream and instead use milk?

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  13. Anonymous,
    Yes. You could do that but use it as needed since milk will thin out the curry. It won't be very rich, but definitely healthier.

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