This is a quick and healthy North Indian style dry fry that I learned from my mom. It takes just a few ingredients to put this together. Interestingly enough, this recipe doesn’t require any chilis (green or red) or any water. The main flavor ingredient is fennel. Just a little bit adds a lot of flavor and makes the zucchini taste great!
This dry masala curry is perfect with hot chappati or roti. It doesn’t take a lot of time to make and is a great side to make on a busy weeknight.
Zucchini Masala
Cuisine: Indian, North Indian4
servings5
minutes10
minutes85
kcalZucchini roasted in a North Indian style tempering featuring fennel as the main flavor ingredient
Ingredients
2 tbsp oil
1 tsp fennel seeds
1 tomato (finely chopped)
1/4 tsp turmeric
2 tsp coriander powder
2 medium zucchini (thinly sliced)
Salt to taste
Instructions
- Heat 2 tbsp oil in a sauté pan at a medium flame.
- Add 1 tsp fennel seeds. Sauté till aromatic.
- Add 1 tomato (finely chopped).
- Sauté for a few minutes.
- Then, add 1/4 tsp turmeric. Sauté for a few minutes till the raw smell of turmeric goes away.
- Next, add 2 tsp coriander powder. Sauté for a few minutes.
- Add thinly sliced zucchini. (Note: Cut the ends off two medium sized zucchini. Cut the zucchini into 3 even pieces. Then, slice each piece into thin slices.)
- Mix well and let the zucchini cook covered for a bit.
- Once the zucchini is cooked, add salt to taste and let cook for a few more minutes. Then take off flame and serve hot. Enjoy 🙂
Notes
- There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
- Vegan Option: This recipe is Vegan! 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
