Have you wondered what you can make with fresh zucchini (courgette)? Try this simple and easy yet healthy zucchini stir fry Indian style with very few ingredients that can be made in less than 20 minutes. Cook chopped zucchini with a handful of Indian spices, and onion tomato masala in a pot. Adding a touch of Panch Phoron and bell pepper, then eating a dish that is sure to provide the most thrilling zucchini experience you’ve ever had.
Panch phoran is a mix of whole spices. Panch Phoron (also called panch phoran or panch phoron) literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. Quick and easy to assemble, you simply measure out and combine the five different spice seeds. Keep the Panch Phoron spice blend in an airtight jar and it will keep for many months.
Zucchini, also called Courgette is a summer squash from the Gourd family. Dark green in color, it looks very similar to cucumber. It is packed with many nutritional benefits, in particular cooked zucchini is loaded with Vitamin A. As the squash cooks, it becomes tender (not mushy) and releases its water into the curry while absorbing all the wonderful spices flavor that goes into this dish. What we’re left with are tender zucchini and bell pepper soaked up all delicious flavor of spices.
Zucchini ( into small cubes ) – 1 medium
Chopped Tri-Color Capsicum – 1 cup
Finely chopped onion – 1 big
Finely chopped tomato – 1 big
Finely chopped coriander leaves – 1/4 cup
Finely chopped green chilly – 1
Finely chopped ginger – 1 inch
Finely chopped garlic – 3
Panch phoran – 1 tbsp
Sabzi masala – 1/2 tsp
Red chilli powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander powder – 1 tbsp
Mustard oil – 3 tbsp
Salt to taste
Roasted sesame seeds for garnishing
- Heat oil in a pan, add Panch phoran and allow them to pop.
- Now add onions and cook until translucent.
- Then add garlic and ginger cook for a minute. Now cook until onion is golden brown.
- Now lower the flame and add sabzi masala,red chilli powder,turmeric,coriander powder,and salt with little water. Cook for a minute.
- Now add chopped tomato and cook until masala leaves oil.
- Add chopped zucchini with chopped green chilly and cook for 10 minutes (covered) until tender on a low medium flame.
- Now add chopped bell pepper and mix well. Cook for 5 minutes on low flame.
- Garnish with sesame seeds and dried coriander leaves powder. Serve with hot parathas or steamed rice.