ZUCCHINI CURRY MASALA
Summer is here.
If you love Zucchini and if you love coconut, then this recipe is for you.
This dish is similar to Avial, a south Indian delicacy.
I have adapted this recipe slightly to fit in the Zucchini perfectly with just 10 ingredients that are readily available or replaceable. Here is the recipe.
ZUCCHINI MASALA CURRY
Cooking Time: 30 mins
Total Time: 45 mins
Makes: 4 servings
2 zucchini, peeled and diced into small chunks
1" fresh ginger
2 green chillies
3 tbsp raw coconut slices
1/2 cup yogurt (use plant-based for vegan)
1 tbsp coconut oil
1 tsp cumin seeds
1/2 tsp black mustard seeds or 1/4th tsp of dijon mustard
4-5 curry leaves( highly recommended but optional or use one bay leaf)
1 tsp Himalayan salt
Put the ginger, green chillies and coconut into a food processor and blend into a smooth paste by adding little yogurt. Keep this aside.
In a pan, add the oil and bring it to a medium-high and add the mustard seeds, taking care of splatters followed by cumin seeds and the curry leaves. Then add the zucchini and the salt and cook until all the moisture from the zucchini gets evaporated.
Now include the blended paste and stir in the remaining yogurt into the pan. Mix all the contents to coat the zucchini thoroughly and cook for just about done 3 mins. Don't overcook the yogurt and the coconut as they will lose their potency if overcooked.
Serving Variations: This zucchini masala curry is best when enjoyed with a bowl of steamed rice and a fresh dollop of coconut yogurt. Meal ready, Try it!
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