It’s a great staple dish – quick, hearty, and spicy. I also use very little oil as I let the natural oils from the peanuts bring the flavor. I like to make this dish when I’m short on time and also when I am craving bharela (filled) vegetables but don’t have the time to stuff them. Save this recipe for later and tag me if you make it!
Notes: 🌱All ingredients below are approximates as I did not intend to post this recipe so did not measure carefully when cooking. 🌱If diced, the zucchini literally melt into the peanut gravy. If you prefer the zucchini to stand on its own, then cut the zucchini pieces bigger. 🌱I cut the curry leaves (as if I’m cutting cilantro for a garnish) for the temper instead of adding them whole, but you can keep them whole if you prefer.
INGREDIENTS
For the temper
1 tsp oil
½ tsp cumin
Pinch of hing
1 zucchini, peeled and chopped
3 curry leaves, shredded
For the gravy
1 jalapeno pepper, minced
Salt to taste
½ cup peanuts
1 tsp garam masala (to taste)
½ cup water
1 tsp kasuri methi (dried fenugreek)
1 tsp red chili powder
1 tsp turmeric powder
Pinch of sugar
2 tbs chopped cilantro
Lemon juice (to taste)
Optional: sliced cherry tomatoes, frozen peas, shredded coconut, ginger and garlic
METHOD
1 Grind the peanuts medium coarse in the food processor – this does depend on your preference. I like texture but you can finely grind if you prefer it more smooth
2 For the temper, heat oil in a pan and add all items to cook for a minute. Once the zucchini becomes translucent, add the jalapenos and salt and cook for another minute
3 Add all other gravy ingredients except for the cilantro and lemon to the pan. Reduce the heat to low-medium and cook covered for about 5 minutes. You should watch it closely and add water if needed. Taste the gravy and adjust the spices per your taste
4 Add lemon juice and stir. Garnish with cilantro and enjoy with your favorite roti
Tag: Indian