Thursday, November 12, 2015

Zucchini Tawa Fry

I have always cooked zucchini in two ways: either in the form of subzi or koftas. This is a really innovative and amazing recipe for zucchini (or can be prepared with bottle gourd) and even those who hate this vegetable will love this recipe to the core.

I have got this wonderful idea of making zucchini as a tawa fry vegetable from a very talented fellow blogger Ruchi Airen and I was attracted to this recipe the first time I read the recipe. This is my style of preparing the veggie and the original recipe which inspired me to prepare this is:


Zucchini (or bottle gourd): 1 big size
Cooking oil: 6 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Onion (chopped): 1 big
Ginger-garlic (grated): 4 tsp.
Tomato (chopped): 1 big
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.

  1. Peel and wash the zucchini and cut the zucchini into rounds. 
  2. Heat oil in a heavy bottomed pan and add the rounded zucchini pieces to the oil. I added them in batches as I could not spread all the rounds at once. 
  3. Let the zucchini fry a bit and then turn them with the help of a spatula. When they are slightly browned from both sides, drain from the oil and keep aside. Repeat for all the zucchini rounds. 
  4. Heat the same oil again on medium flame and crackle the cumin seeds. Add asafoetida and the chopped onions. Mix well and let cook until the onions are transparent. 
  5. Add the ginger-garlic and fry until the raw smell goes away. 
  6. Add the chopped tomato and sprinkle salt. Cover and let cook for few minutes until the tomatoes are soft and mushy. 
  7. Remove cover and add red chilli and turmeric powder. Mix well. 
  8. Add the fried zucchini rounds and mix lightly so they don't break. 
  9. Turn off the flame. Sprinkle the garam masala and kasoori methi and cover.
  10. Remove cover after 10 minutes and mix everything well. Serve hot with chappati. 

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