ZUCCHINI RECIPES INDIAN RECIPES

Steps:

• Chop the zucchini into big chunks.
• Heat 1 tbsp of oil in a pan and shallow fry the pieces. Keep it aside.
• Remove the zucchini pieces from the pan, add an additional tbsp of oil and splutter the mustard and cumin seeds.
• Saute the onions with the green chillies for 10 minutes until they turn nice golden brown.
• Add the ginger garlic paste and fry for a minute.
• Add the tomato pieces/puree and let the mixture cook for at least 10 minutes until the tomatoes are pulpy.
• Add all the dry spice powders: chilly powder, coriander-cumin powder , turmeric powder, garam masala powder and salt.
• Add the zucchini pieces and required water. Bring the gravy to a boil.
• Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed.
• Finally, add finely chopped cilantro and switch off.

Steps:

• Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.
• Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.
• Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.