Zucchini Curry - submitted by Dahlia on 09-16-2008 (Zucchini Sabzi, Zucchini Kurma)
Ingredients Zucchini - 2
Onion - 1 (finely chopped)
Tomato - 2 (finely chopped or pureed)
Ginger garlic paste - 1 tblsp Green Chillies - 2 (finely chopped)
Corriander-cumin powder - 1 tsp Chilly powder - 1 tsp (or as needed) Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish Salt - as needed Oil - 2 tblsp 
Method 1. Chop the zucchini into big chunks. Heat 1 tblsp of oil in a pan and shallow fry the pieces. Keep it aside.
2. Remove the zucchini pieces from the pan, add an additional tblsp of oil and splutter the mustard and cumin seeds.
3. Saute the onions with the green chillies for 10 minutes until they turn nice golden brown.
4. Add the ginger garlic paste and fry for a minute.
5. Add the tomato pieces/puree and let the mixture cook for atleast 10 minutes until the tomatoes are pulpy.
6. Add all the dry spice powders- chilly powder, corriander-cumin powder , turmeric powder, garam masala powder and salt.
7. Add the zucchini pieces and required water. Bring the gravy to a boil . 8. Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed. 9. Finally, add finely chopped cilantro and switch off. Serve hot with any roti varieties or rice. Tips & Variation - You can also roast 3 tblsp of grated coconut, make a fine paste of it and add to the gravy. This gives nice thickness and taste to the curry. (Here is Ivygourd curry made in a similar way.) - Another variation is to add 1/2 cup of coconut milk to the gravy at the end and just heat it through. - You can also substitute zucchini with other vegetables like ivygourd (tindoora, kovakai) or any dried beans (lima beans, kidney beans, butter beans etc). Comments Comment by Daniela L
Third time I tried this recipe, this time it does look like the picture, I decided to put all the mix in the blender, put it back on the pan and added the zucchini. Feels less chunkier and super delicious. Thanks! Reply :- That's a great idea. Cooking is all about creativity and personal choice. |
Comment by kayla schwarz
Hi, how many servings does this typically make? Reply :- 2-4 |
Comment by T R Black
Very tasty. I followed your recipe exactly, where possible. I used this dish over basmati rice as an accompaniment to a whole Tandoori chicken baked in my clay pot.
However, I have no idea what you mean by "shallow fry." I grilled the zucchini, basted with olive oil. You call out every ingredient, yet you don't specify the amount of water or why any should be added (mine didn't need any). I like the idea of adding coconut, but you don't specify the type (like shredded unsweetened) or mention how to fry it or how to create a paste (more ingredients?). Remember the name of the site: Simple Indian...can be made even by first timers. You must supply all details and assume nothing.
Finally, mine came out far redder than your picture. The only element that would turn it orange like your photo would be a lot more turmeric than specified.
I would appreciate any insights into these quandaries. Reply :- Hi Black, Thank you for taking the time to give your feedback. I'm glad you liked the recipe. By "shallow fry", I meant pan frying. Grilling is an excellent choice too. About the quantity of water, I generally dont specify an exact measurement for gravies. Indian curries are very versatile. Some people like a thinner gravy while others may like it thicker. Some people prefer to make a thinner gravy to go with rice and a thicker gravy to go with bread varieties. It's purely personal choice. That's the reason I have mentioned as "required " water. Regarding coconut, you can find grated coconut in the frozen section of any Asian or Indian stores. You can also use shredded unsweetened coconut. Just dry roast it on a low flame till it turns golden brown. Make a fine paste of it with some water in a blender or indian mixie and add to the gravy. The gives a rich brown color to the gravy. About the gravy color, some chilly powders are bright red (eg: kashmiri chili powder) whereas others are orangish. The colour of the final curry depends on the type and brand of chilly powder used. Whatever you use, the taste is going to be the same. Please do ask if you have any more doubts. |
Comment by ani sri
wat is cumin...for where v can get it..... Reply :- Cumin is Jeera. |
Comment by uday ragh
hi Reply :- Hi |
Comment by Prige Gunashekar
What can we eat with yellowsquash curry and zucchini curry Reply :- You can have it with rice, chappatti or dosa. |
Comment by Tobias @T and Tea CakeHi
Great recipe! All those spices give it such a complex, warm flavour!
I referred to it in my post about zucchini: http://tandteacake.blogspot.com/2011/09/zucchini-pan-stew.html
Cheers,
Tobias Reply :- Thank you Tobias. Thanks for referring in your blog. You have a good collection of recipes in your blog and I must say you are a good photographer. |
Comment by Mamta Mithal
So simple and tasty! I revised the recipe a bit by adding a bunch of baby squashes (zucchini, patty pans and baby gem squashes). My hubbie who is not a squash fan at all thoroughly loved this! Thank you very much! Trying the Cauliflower curry this evening and cant wait! Reply :- Thats great!!! Waiting for your comments of cauliflower curry too. |
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