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.
Zucchini Masaledar
Ingredients
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 Vegetable sit for about three minutes. Dish it out in serving bowl and garnish with Cilantro.
