By HuMA

Zucchini Sabzi

 

in just two main steps

 Overview

Today we are going to make Zucchini (also known as Courgette or Turai) sabzi.

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Zucchini dish

Today we are going to make Zucchini (also known as Courgette or Turai) sabzi. Sabzi (literally means vegetable) recipes are very simple. The idea is to not overload the vegetables with spices. So you can actually taste them.A simple sabzi dish is a staple with every meal and the everyday sabzi has the same four spices, salt, cumin, red pepper and turmeric. You can make this with any type of Zucchini. For example the dark green, the pale green and the yellow straight or the crookneck summer squash. The dark green is more typical, but I prefer the pale green or the yellow zucchini. I find they have a more delicate flavor. You can certainly peel the Zucchini before cooking but the skin is pretty thin, so I chose to cook my zucchini without peeling.

Instructions

Step 1 – Fry the Onions

1/2 onion – sliced thinly            

Few tbsp oil            

Fry the onion in oil until light golden brown

Step 2 – Cook the Zucchini

1/2 tsp cumin

1 tsp garlic

3 small tomatoes or ¼ cup tomato sauce            

5 Zucchini – thinly sliced (either peeled or unpeeled)

1 tsp salt            

4 tsp red pepper            

1/8 tsp tumeric

Add the cumin to the onion and fry for a minute. Add tomatoes, saute for few minutes. Add the spices and cook the tomatoes covered for about 5 minutes until they break down. Add the Zucchini and cook covered on medium heat for 15 minutes. Remove the lid and increase heat to high and cook it down for 5 minutes until the liquid is reduced.

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