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.


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


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

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