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Banana & Plantain
Brussel Sprouts
Dal & Lentil
Gourd & Pumpkin
Mixed Vegetables
Spinach & Greens
Zucchini (Below)


Bengali Zucchini Curry

2 zucchini, cubed
2 potatoes, cubed
2 tomatoes, chopped
1/2 tsp turmeric
1 tsp ginger paste
1 tsp cumin powder (jeera)
salt to taste
1 tsp chilli powder
1 tsp sugar
few cilantro
1-1/2 cup water
ghee for frying

Marinate the zucchini and the potatoes in salt and turmeric for 5 minutes. Heat ghee and fry the vegetables for 5-6 minutes, till golden. Remove and set aside. In a little more ghee fry the ginger paste, cumin, turmeric and chilli powder for a few minutes, then add the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook till done. Garnish with chopped cilantro and offer.

Golden Zucchini

1 Yellow Zucchini/courgette
1 Yellow or Orange Pepper
2 Small Red or Yellow Tomatoes
1/4 t Turmeric
1/4 t Chopped chilies (dried)
1 small Cayenne chili
1 t Asofoetida
3 tblsp Lemon Juice
2 tblsp Honey
1/2 cup Vegetable stock
Ghee for frying

Scrub all vegetables and dry. Heat a little ghee and fry the turmeric and chopped dried chilies, and sauté for a minute, then remove and set aside. Slice half the zucchini/courgette into rounds and chop the rest into matchsticks (julienne). Slice and roughly chop the tomatoes. Seed and chop the peppers and chili. Quickly stir-fry all these vegetables for about two minutes or until partially cooked. Add the honey and lemon juice. Cook for about 5-10 more minutes then add vegetable stock and cook a little longer until sauce reduces to the desired thick consistency.

Tamil Nadu Zuchini Koottu

Zucchini 3 medium sized, cut length wise and chopped into small pieces
Toor daal - 1/2 a cup, pressure cooked
Green chilli - 3 slit
Ginger - 1 inch size, minced
Sambaar powder - 2 tbsp
Asofoetida - 1 tsp
Turmeric - for color
Salt to taste
Lemon juice - 6 tbsp
Mustard seeds - 1 tbsp, for seasoning
Ghee for frying

To a cooking pan add the cut zucchini, green chilli, ginger, salt, sambaar powder, asofoetida, and turmeric powder. Add half a cup of water or enough to cook the zucchini. Place on medium heat and cook till the zuchinis are soft, then add the pressure cooked daal and more water to a sambaar kind of consistency. Let it boil for 3 minutes, stirring occasionally. Withdraw from flame and add lemon juice. In a little hot ghee fry the mustard seeds until they splutter and add to the Zucchini. Garnish with chopped coriander and offer.

Zuchini Olan

Zucchini squash 1 lb
Green chilly 1-2
Coconut milk 1/4 cup
Coconut oil 1-2 tsp
Salt to taste

Wash and cut the Zucchini into thin slices. Cook in small amount of water with split green chilly and salt till tender. Add coconut milk and simmer for another 3-5 minutes. Add a little coconut oil and offer.