Zucchini Kara Kozhambu

Zucchini is a vegetable that is widely available here and so I always look out for dishes which can be adapted to include the vegetable. My little loves Zucchini. It is no wonder I make it so often. It makes a great substitute for most Indian watery vegetables.

Ingredients

Onions 2
Garlic 3-4 pods
Green Chillies 2 slit
Tomato 2

Zucchini (courgette) 2

Mustard seeds 1/2 tsp
Curry Leaves few
Turmeric powder 1/2 tsp
Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Hing a little
Tamarind Paste 1 tsp

Oil and salt to taste

To be ground to paste

Coconut 1/2 cup
Poppy seeds 1 tsp
Fennel seeds 1/2 tsp

Method of Preparation

1. Heat oil in a pan. Add mustard. When it sputters, add curry leaves.

2. Add chopped onions and saute till it starts to brown.

3. Add chopped garlic and saute till it starts to brown.

4. Add finely chopped tomatoes and saute till it cooks well and is mashed up.

5. Add chopped zucchini and saute for minute or 2.

6. Add turmeric powder, chilli powder, coriander powder and hing. Mix well.

7. Add tamarind paste and 1-2 cups of water. Bring to a boil and simmer till the veggies are almost cooked. Will not take more than 5-10 min.

8. Finally add the paste of coconut, poppy seeds and fennel seeds. Mix. Add more water if needed. Add salt at this stage.

9. Simmer till the raw smell of spices is gone and the gravy thickens, about 5-10 min.