If you grow your own zucchini you will often be faced with a glut in summer. And if not, you can pick up baskets of them at a great price at your local farmer’s market. They are much cheaper there than your grocery store.
Zucchini is one of those versatile vegetable that can be used in a variety of ways in savory and sweet dishes. My favorite way to use zucchini is in savory dishes, whether they are koftas or lentil cake (yes, this is savory), salads, or on pizza topping or in this lip smacking side dish. This is a pretty simple to make dish but the taste far exceeds the simple process that goes into its making. Have a look into this video on my YouTube Channel.
Usually, made from tori, it is a much loved punjabi dish during summer days. Tori is also called ‘turai’ or ‘sinqua’ (means silk gourd), and there must be at least 20 different names in other Indian languages. It belongs to the gourd family and are dark green in color with sharp ridges running from its head to its bottom, and dull rough skin. Except from the fact that it needs to be peeled, turai tastes quite similar to zucchini, and can be prepared in many of the same ways as you would use zucchini. Since all summer gourds/ squash are considered cooling for the system, they make their way to our table all summer long in variety of ways.
So, here’s how I used zucchini in place of turai. The most distinctive characteristic of this dish is its mild sweetness from onions and zucchini itself, but it also carries some hot kick from green chilies and red chili powder. Finally a small amount of malai (thick cream that forms after boiling unpasteurized milk) is added towards the end of cooking to make it creamy but not saucy. However, since malai can not be obtained, I simplified the recipe by using coconut milk which adds to the depth of the dish without overpowering.
We enjoyed this lovely dish for our Sunday Lunch with red kidney beans and rice. I made a video and thought to update the pictures as well. This is a repost of 2014 post. Video is available on YouTube. Check it out to see the recipe in action.
I hope you enjoy this recipe! If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your nom nom on facebook or Instagram and tag me @simpleglutenfreekitchen.
A simple to make zucchini dish with great flavor.
Ingredients
- 1 1/2lb (3) zucchini, cut into rounds and halved
- 120 g onion (1/4 of large), thinly sliced
- 1 tsp ginger, finely chopped
- 1 tsp garlic, finely chopped
- 1 tsp cumin seeds
- 3/4 tsp garam masala
- 1 tomato, (1/2 cup) chopped
- 4-5 green chillies
- salt to taste
- 2 tbsp olive oil (use ghee if you are not vegan)
- 1/3-1/2 cup coconut milk (or malai if you want to make it the traditional punjabi way)
- To get malai, all you need to do is boil unpasteurized milk and then let it cool down for 30 minutes or more. Now scoop the top layer which is malai.
Instructions
- Heat the oil in a wok over medium heat. When the oil is hot add cumin seeds.
- Allow them to splutter. When the spluttering stops add the sliced onion and saute. Adjust the heat so that the onions cook but do not brown.
- Add ginger and garlic and fry for a minute or two.
- Now add turmeric, tomatoes green chilies and salt.
- Cook till tomatoes become soft and pulpy. Add a splash of water if at any point the masala sticks to the bottom.
- Then add zucchini. Stir well to ensure the pieces are nicely coated with the masala.
- Cook covered on medium low heat until zucchini begins to soften, about 8-10 minutes, stirring once.
- Add coconut milk and cook until zucchini is cooked through. (if you are using malai, add at the end).
- Stir in garam masala.
- Serve hot with chapati or rice or anything that you fancy.
anne
We have Tori here but don’t really know what its name in Cantonese . I mostly use it in soup and some stir-fry dishes . There are several zucchinis in the market but I seldom see the one with dark green skin just like the one in your dish . I can see that the dish is very appetizing , with the combination of spices in there I’m pretty sure it tastes really good !
Kitchen Belleicious
what a great way to use a bunch of zucchini. I always have extra zucchini as I tend to overbuy it at the store. Love all of the flavors.
yummychunklet
Delicious way to prepare zucchini!
Juliana
Thanks for this recipe Balvinder…I like zucchini, but in way I always end up cooking it the same way over and over…this looks delicious!
Have a great week 😀
Choc Chip Uru
I have never seen zucchini prepared this way, but I love my sabjis 😀
Looks so flavoursome!
Cheers
Choc Chip Uru
Jennifer Eloff
I have tons of zucchini at the moment (store bought! haha!)…this looks wonderful, Balvinder. Thanks for sharing.
Bam's Kitchen
You have found another glorious way to try zuchinni. I love how rich and creamy it looks.
techie2mom
Looks delicious!!
Monica
What a great way to use zucchini! I’m always just sautéing it with garlic and oil and this makes it a real meal. I just want lots of rice to soak up that beautiful sauce alongside!
Shirley Tay (Blackswan)
Are these from your kitchen? Wish I’ve green hands like you, but I’m allergic to insects; can’t stand the sight of ants especially. Lol! I often cook zucchini, but haven’t tried with curry tho. xoxo
Shirley Tay (Blackswan)
Cool! My comments went thru in a breeze this time, Bal 😀
Ansh
I do have a whole lot of zucchini in my fridge. I did not grow any this summer but my neighbors did and they are sending it to me by truckloads. I will make this in ghee. I think ghia and tori dishes are phenomenal with ghee. Thanks for this brilliant idea.
John / Kitchen Riffs
Such a nice dish! I’m cooking zucchini this evening, so I think I’ll make this. Thanks!
Evi @ greenevi
That’s a really cool way to prepare zucchini. The spicing sounds fantastic!!
Judee
zucchini is very bland so I imagine all these wonderful spices and creamy coconut milk makes a delicious side.. I’m excited to try this recipe while we still have lots of local zucchini at the farmer’s market.