Thursday, 17 November 2011

Zucchini Curry Recipe...


2 small zucchinis/1 medium-sized zucchini- diced into quarters (do not peel off the skin- it helps prevent the dish from turning mushy)


For curry paste (makes 1 cup approx.)
1 small red onion
2 tomatoes
2 small cloves garlic
1 stick cinnamon, 2 cloves garlic, 1 bayleaf- all toasted
3 tablespoons dry grated coconut- toasted
1 tsp coriander seeds- toasted
1 tsp cumin seeds- toasted
1/2 tsp chili powder
1/3 tsp turmeric powder
2 tsp oil


For the tempering
2 tsp oil
1 tsp cumin seeds
1/3 tsp turmeric powder
1 pinch of asafoetida


1. Toast all the dry ingredients for the curry paste first.
2. Heat oil in a pan, add the onions and garlic and saute till translucent.
3. Next add the tomatoes and saute for 5-7 minutes.
4. Let cool and then combine all the ingredients mentioned above for the curry paste and put them thru a blender to make a smooth paste. Set aside (this curry paste can be used for other dishes too- if refrigerated it stays good for atleast 5 days)
5. Heat oil again, add the cumin seeds and after they splutter, add turmeric, asafoetida and the curry paste.
6. Saute for 5 minutes then add the zucchini and salt to taste.
7. Cover and let cook- do not add any water since the zucchini itself releases water.
8. Stir occasionally and when it feels that the zucchini is cooked, remove from heat, garnish with cilantro and serve with rotis.

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