Prep 20 mins
Cook 20 mins
It's easy to cook and so tasty, I for one could eat it all by itself. You of course, can choose to combine it with hot Chapatis or rice and your favorite Daal!
- 3 large zucchini
- 3 tablespoons bengal gram flour (besan)
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon cumin seed
- 1 teaspoon carom seeds (ajwain, bishop's weed)
- 3 tablespoons cooking oil
- Wash the zucchini thoroughly and pat dry. Now cut into quarters lengthwise and then dice into 1" pieces.
- Put the cut zucchini into a large mixing bowl. Add the bengal gram flour, turmeric, cumin and red chilli powders, salt to taste and mix well to coat all the zucchini pieces.
- Keep aside for later.
- Heat the oil in a deep pan on a medium flame, till hot.
- Add the cumin and ajwain seeds and cook till they stop spluttering. Now add the zucchini and mix well.
- Simmer the flame and cook till the bengal gram flour coating is cooked - it will look golden and give off a cooked aroma. Ideally the zucchini will also be cooked by this time.
- Serve hot with Chapatis or rice and your favorite Daal.
A quick and easy recipe, just the thing to spice up zucchini and make it a bit more interesting. I used smaller zucchini to avoid the bitter taste that the larger ones tend to have. My zukes did not really have a crust, though-- just some partial coverage. I'd like to try this as a deep-fry by increasing the amount of besan flour, adding water to the mix to form a paste, and then deep-frying in several inches of peanut oil.
My zucchini cooked through, and the spices are delicious! The ajwain isn't overpowering like I thought it would be. I'm eating this re-heated so the crust isn't crispy, but it's still very tasty!
What a tasty way to cook zucchini. The spices were just right and the coating was crispy. Next time though, I will cut the zucchini into smaller pieces so that it cooks through. Thanks for this great recipe.