Do you think it can get any simpler thank cooking Zuchhini for dinner? May be potatoes.... but Zuchhini is healthier than potato, for sure, so Zuchhini wins it :)
Here is one of my recipes of Zuchhini that we all like alike. This is a great side that you can whip up in ziffy, I mean seriously just 12-15 min. from start to finish and don't forget healthy too.
Zuchhini Ki Til Wali Sabzi - zuchhini की तिल वाली सब्जी (Zuchhini Curry with Seasame Powder)
Zuchhini - 2 cups (sometimes I peel them too, depending on the condition of their skin, feel free to leave the skin on if it is in nice shape)
Til (Sesame Seeds) - 1/2 cup
Sookhi Lal Mirch (Dry Red Chillies) - 2 (increase or decrease based on your taste)
Namal (Salt) - as per taste
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Heeng (Asafoetida) - 1 pinch
Oil - 1 tsps
- Wash and cut zuchhini in to bite size pieces
- Take a pan, heat it, add oil, add rai, jeera, heeng and let the seeds splutter.
- Add cut zuchini and namak in the pan and fry for 3 min.
- Meanwhile, in another wide pan, roast til and lal mirch and grind them to coarse powder.
- After 2 minutes, cover zuchhini for 2 more minutes.
- Remove the lid and add 1 tbsp of the til powder to the curry and mix well (do not over mix or else zuchhini will be all mashed).
- All done !!!
Server it as a side dish with roti/paratha and it will be great.
Note: I usually keep the roasted til and lal mirch powder handy, as it is really a pain to grind just 1/2 cup of til. I keep it handy as this powder can be used in pretty much any curry instead of usual coriander/cumin/garam masala combo. One more tip, is if you like til like I do, this powder (it is called Nuvvula Podi in Andhra) that we made above can also be eaten with rice and a tsp of oil. Also, you may notice that I didn't add any turmeric, that is just to retain the green color of zuchhini. Feel free to add it if you like the yellow color.
OK, that's all for now. Till next post, take care.