This is one such dish that I tasted for the first time in an Indian restaurant when we were vacationing in Canada. The vibrant flavors and the authenticity amused me and I was pleasantly surprised to taste a western vegetable like zuchini so well blended with our authentic indian spices. Naturally, I had to start my investigation right away! The first time I tried and tested it in my kitchen, I couldn't control my excitement, because I had gotten the hang of it in just one shot! Soon after trying a couple more times, it took a permanant place in my recipe book. If I think back, probably just this curiosity and the interest to try new things is what that's driving my motivation and passion for cooking.
- Zuchinis - 2
- Onions - 1/2 cup chopped
- Garlic - 2 big pods
- Tomatoes - 1 medium
- Chilli powder - 1 tsp
- Corriander powder - 2 tsp
- Cumin powder - 1 tsp
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Corriander leaves - a handful
- Peel and slice the zuchinis in triangle shapes and set aside.
- Mince the garlic and chop the onions finely.
- Heat oil in a pan, season with mustard and cumin seeds. Add the onions and minced garlic and fry until onions turn golden brown.
- Add the zuchinis and all the spice powders along with salt and mix well.
- Turn on the heat and fry the mixture for 3 - 4 mins. No need to add water as the vegetable itself releases enough water to get cooked.
- Simmer and cover for 5 mins. Then add the tomatoes and cover for another 5 mins or until the zuchini is fully cooked.
- Increase the heat to high and let all the water evaporate.
- Add the corriander leaves and keep frying until the vegetable is well roasted and turns to a nice dark red color.
Yummy! and an excellent side dish for Rotis/chapathis.
I feel so privileged to received my first award from my dear friend Vandana. It means a lot to me and is very encouraging and motivating to know that you really enjoy reading my posts. Thanks Vandana! I will pass this award very soon.