Zucchini Ki Bhaji - Stir-Fried Zucchini

Submitted by roja khan

"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!"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 3 large zucchini
• 3 tablespoons bengal gram flour (besan)
• salt
• 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

directions

1. Wash the zucchini thoroughly and pat dry. Now cut into quarters lengthwise and then dice into 1" pieces.
2. 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.
3. Keep aside for later.
4. Heat the oil in a deep pan on a medium flame, till hot.
5. Add the cumin and ajwain seeds and cook till they stop spluttering. Now add the zucchini and mix well.
6. 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.
7. Serve hot with Chapatis or rice and your favorite Daal.

Reviews

[CookieWeasel]

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.

 

[Lena Cabana Fe Fi F]

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!

 

[Elise_the_vegan]

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.