Tuesday, January 14, 2014

Zucchini Curry

This simple and light curry cooks up fast and without fuss, and tastes great with any kind of roti (Indian breads), although rice works just fine too. 

Zucchini Curry.
half a red onion, thinly sliced
small piece of ginger, finely shredded (you want about a half teaspoon's worth)
half teaspoon of whole cumin
1 Indian bay leaf (tej patta)
3 green cardamom
1 clove
small stick of cinnamon, no more than an inch long, otherwise it gets overpowering
quarter teaspoon of garam masala
quarter cup of diced tomato
quarter  teaspoon each of ground cumin and coriander, and turmeric
pinch of sugar (optional. It's a Bengali thing)
1 medium potato, peeled  and cut into fairly small pieces (par boiling these while prepping everything else saves time)
1 small and not too hot jalapeño, sliced (optional)
1 medium zucchini, cut into quarters lengthwise and then cut into pieces
quarter cup frozen peas
a few sprigs of cilantro, chopped (optional)
salt to taste
Heat a little bit of oil in a pan and add the whole cumin,  bay leaf, cardamom, clove, cinnamon. Let it heat for a moment, and then add the onion. Sauté for a few minutes and then add the ginger. Continue to cook on medium heat until onion starts to caramelize. Add the ground spices, except garam masala (and sugar if using), and sauté for a minute before adding the chopped tomato. Cook on medium heat while breaking up the tomato chunks with the back of your cooking spoon. Season to taste with salt. Add a little water and simmer the gravy for 3-4 minutes. Add the potatoes along with a little water, and let cook in a closed pan on low to medium heat until the potatoes are done. ( If you parboiled the potatoes, add all the veggies at once). Add the zucchini, peas and jalapeño and simmer. When the zucchini is cooked to your preferred texture, remove from heat, and add the garam masala. Stir to combine and then add the chopped (if using) cilantro. Serve with a wedge of lime or lemon.
This is  a great side dish or light lunch.

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