Zucchini Kurma

Description

Zucchini is a summer squash which belongs to cucumber family. Had a couple of them at home and was breaking my head to come up a recipe to include this goody in our meal. Just then, when browsing my own site, a Thai yellow curry recipe, got displayed under the Google ads block, that’s it!! a great idea popped up. This particular dish, usually comes with loads of zucchini squash combined with bell peppers and tastes similar to our kurma. Voila!!! that’s how Zucchini kurma made its way into Spiceindiaonline.

Ingredients-1
1 no	Zucchini (green or yellow)
2 nos	Onion (chopped)
1 no	Green chili (slit open)
1 no	Tomato (chopped)
½ tsp	Ginger garlic paste
1 no	Bay leaf
½ tsp	Red chili powder
¼ tsp	Turmeric powder
2 tsp	Coriander /dhania powder
¼ tsp	Cumin seeds
¼ tsp	Fennel seeds
6 nos	Curry leaves (optional)
2 stks	Coriander leaves (for garnishing)
¾ tsp	Salt (or to taste)
3 tbsp	Oil
1 cup	Coconut milk
2 tsp	Yogurt / curd (preferably thick)
4 nos	Cashews
½ cup	Water (approx)

Ingredients-2
2 nos	Cinnamon stick (small)
3 nos	Cloves
1 no	Cardamom

Instructions

Wash the zucchini and cut them into thick crescent shaped pieces. Grind yogurt and cashew to a thick paste and keep aside. Heat oil in a pan, splutter cumin seeds, fennel seeds and curry leaves. Add in the bay leaf, cinnamon, cloves and cardamom to it and fry till it sizzles. Add chopped onion and green chili, fry till translucent, followed by ginger garlic paste with slight sauteing, then add chopped tomatoes and cook till tender. Now add in the zucchini pieces with turmeric powder, cover and cook for 4 minutes on low flame. This should cook the veggie through. Now add in red chili powder, dhania powder, salt and fry for a while. Add yogurt cashew paste, coconut milk and simmer for 5 minutes. This usually ends up like a thick gravy, dilute it with water if you wish to have a thin consistency. Switch off, garnish with coriander leaves and serve with plain rice or as a side for chapati.