The Green Chutney

Zucchini Masaledar

August 5, 2012 by Mimi in Uncategorized with 0 Comments
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Summary

Zucchini, a part of Gourd family probably the most loved or disliked Vegetable. You may just love it of totally dislike it. Zucchini cooks very fast and this vegetable mainly can cook in it’s own juice.

I tried many different ways to feed my children this vegetable when they were growing up but I was not very successful.

I cooked it Indian style, by the way, Masaledar means enhanced with spices. I added peas and potatoes,  but somehow could not come up with the taste everyone liked. I made mixed vegetable with Potatoes, green beans, Edamame ( green Soya beans), Potatoes and corn. Added special Coconut and Cilantro mix and everyone seemed to like it. So I tried the same recipe just for Zucchini and no one complained.

I have used Chili Ginger paste in this recipe( see Recipe in the Blog under items to keep ready – I use it in almost all Vegetables and Daal Recipes.

 

So I decided to cook just the Zucchini with the special mixture and every one liked it.

It is very easy and quick. A great Vegetable dish. I used no sugar in this recipe.

Hope you enjoy it.

    Ingredients

  • 3 Medium size of Zucchini- peal the skin so there is still some green skin left.
  • 1/2 Cup of Chopped Cilantro-save 1 Tablespoon aside
  • 3 Tablesspoon of Grated frozen Coconut
  • 1 Teaspoon of Chili Ginger paste
  • 2 Tablespoon of Cooking Oil
  • 1/2 Teaspoon Each of Cumin and Mustard Seeds
  • 1/2 Teaspoon of Salt
  • 1.1/2 Teaspoon of Dhana Jeera( Cumin and Corriandar Powder)
  • 1/8 Teaspoon or a Pinch of Turmeric Powder

    Instructions

  • Peel and slice Zucchini as per Picture - Peel and slice in about 1/4 inch half rounds.

  • Mix, Coconut, Dhana Jeera, Turmeric and Chili Ginger Paste

  • Heat Oil - Medium heat - in a skilet or a Nonstick--if possible

  • Once the oil warms up, add the Cumin and Coriander seeds. Add Zucchini once the seeds start crackling.

  • Turn heat down and let Zucchini cook in it's own Juice for about three minutes. Add salt and cook for five minutes on slow heat.

  • Add the mixture and stir gently. Cook for three more minutes so the flavor sets in.

  • Turn off heat and let the cooked Vagetable ssit for about three minutes. Dish it out in serving bowl and garnish with Cilantro.

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Welcome to TheGreenChutney.com

Welcome to thegreenchutney.com
Each Recipe is passionately created in my own kitchen with my own ideas and ingredients, Some recipes are adopted, some are from friends and Family. I have added some packaged items for convenience. These recipes are simple, colorful, palatable, and ideal for today's busy lifestyle. All the recipes are Vegetarian and some are Vegan. Some recipes are Indian, some are of mixed culture and some dishes are fusion. Hope you enjoy them.
I UPDATE MY BLOG OFTEN AS I FIND MORE USEFUL INFORMATION. MAKE SURE TO OFTEN CHECK THE RECIPE YOU LIKE

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