Zucchini curry recipe (Indian style courgette curry)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse the zucchini under running water. Trim a slice about ¾ inch (2 cm) from each end, then rub the cut ends together until a white froth appears. Repeat on both ends, rinse again, and cut into 1-inch (2.5 cm) pieces.
2. Rinse the onions, tomatoes, chilies and ginger, then finely chop them. Deseed the chili and chop or slit it.
3. Heat the oil in a pot. When hot, add the mustard seeds (if using) and cumin seeds.
4. Add the curry leaves (if using), ginger and green chilies. Sauté for 30 seconds.
5. Add the onions and fry until golden, about 3 to 4 minutes.
6. Reduce to medium heat. Stir in the red chilli powder, turmeric, salt and garam masala.
7. Add the tomatoes and zucchini and stir-fry for 3 minutes until the vegetables begin to sweat.
8. Cover and cook on the lowest heat until the tomatoes break down and the zucchini is slightly tender, adjusting the time to taste.
9. Add the green peas and kasuri methi (if using). Stir and cook covered for 1 to 2 minutes. For firmer zucchini, cook uncovered until the peas are done.
10. Taste and add more salt and garam masala if needed. For a gravy version, stir in the coconut milk (optional), bring to a gentle boil and turn off the heat.
11. Garnish with the chopped coriander and serve with rice or roti.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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