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Zucchini Masaledar

Cooking Method ,
Cuisine ,
Ingredients
  • 3 Medium size of Zucchini- peal the skin so there is still some green skin left.
  • 0.5 cups Chopped Cilantro-save 1 Tablespoon aside
  • 3 tablespoons Grated frozen Coconut
  • 1 teaspoon Chili Ginger paste
  • 2 tablespoons Cooking Oil
  • 0.5 teaspoons Each of Cumin and Mustard Seeds
  • 0.5 teaspoons Salt
  • 1.5 teaspoons Dhana Jeera( Cumin and Corriandar Powder)
  • 1 pinch Turmeric Powder
Instructions
  1. Peel and slice Zucchini as per Picture - Peel and slice in about 1/4 inch half rounds.

  2. Mix, Coconut, Dhana Jeera, Turmeric and Chili Ginger Paste

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

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

  5. 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.

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

  7. Turn off heat and let the cooked Vegetable sit for about three minutes. Dish it out in serving bowl and garnish with Cilantro.