Ingredients:
- Onion – 1 (large, finely chopped)
- Tomato – 1 (large, finely chopped)
- Zucchini – 2 (large, diced)
- Salt – to taste
- Water – as req
- Ginger-garlic paste – 1.5 tsp
- Turmeric powder – ½ tsp
- Plain red chili powder – 1 tsp
Masala to grind:
- Coriander – 2 tblsp
- Split channa dhal – 1 tblsp
- Cinnamon stick – 1 inch
- Star anise – 1
- Cardamom – 1
- Nutmeg – 1/8 tsp
- Fennel seeds – 1 tsp
- Cumin seeds – ½ tsp
- Black peppercorn – 1 tsp
To temper:
- Cooking oil – 3 tblsp
- Bay leaves – 2 nos
Procedure:
- Heat the required amount of oil in a pressure cooker; add the bay leaves along with finely chopped onions, saute it for a while
- Add the ginger-garlic paste and mix well under medium flame for about a min and add the finely chopped tomatoes with turmeric powder and required amount of salt mix well
- Meanwhile dry roast the masala ingredients and grind it into a fine powder and keep aside
- Once the onion-tomato mixture turns mushy, add the grounded powder and mix well together for about 2 mins
- Now add the diced zucchinis into the masala base and saute it for about 2 mins and add required amount of water (preferably ½ to ¾ cup) while cooking, the zucchini will release some water; adding water depends on your curry consistency
- Pressure cook it for about 1-2 whistles, turn off the flame
- The simple, easy, tasty and flavorful “ZUCCHINI CURRY” is ready to serve
- Serve with some hot rotis/chapathi (or) with a cup of hot rice
NOTES/TIP:
- You can make this curry with bottle gourd/ pumpkin/ any kind of watery vegetable
- This curry doesn’t require any thickening agent like coconut paste/ besan flour or something
- If your curry turns too watery then add 2-3 tblsp of freshly grounded coconut paste
