|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)|
|1 cup||Coconut milk|
|2 tsp||Yogurt / curd (preferably thick)|
|½ cup||Water (approx)|
|2 nos||Cinnamon stick (small)|
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.
Health conscious people can cut down on the coconut milk and use more yogurt instead.
Table-2 can be substituted with just 1/4 tsp of garam masala.
Veggies like carrots, any colour bell pepper, yellow squash, mushrooms can also be included.
This proportion serves 4 people.