I have known and practiced Indian vegetarian cuisine for 25 years and have been teaching it for 13 years. Yet I am often amazed by a recipe that conjures up magical flavours from infinitely simple ingredients. Such is the case with this zucchini masala.
Although courgettes are now available all year round, it is best to use them when they are in season, in the summer months. Its cooling properties make it an easy dish to prepare on hot days.
This particular recipe doesn’t contain many spices, the secret is in how you use them. To add it at the right time, roast it for the right amount of time, and don’t sprinkle too much or too little into the dish.
If you want to tap into the knowledge of Indian cuisine, follow its traditional lineage.
Zucchini masala ingredients:
2-3 courgettes, depending on size
3 tbsp oil
2 tsp Roman cumin
1 large diced tomato
1.5 tsp ground coriander
0.5 tsp ground chilli (to taste)
0.5 pk turmeric
0.5 kk garam masala
1.5 kk salt
Zucchini masala preparation:
Cut the peeled courgettes in half lengthways and slice the halves in half. Heat the oil in a frying pan and fry the cumin. Add the tomatoes and stir-fry for two to three minutes. Sprinkle with the coriander, chilli and turmeric, toss and add the courgettes. Cover the pan and fry the courgettes for 6-8 minutes. Meanwhile, stir a few times. When done, add the salt and garam masala. Serve with rice or flatbread.
In summer, it is recommended for each of the dosa, pittas should use only knife tip chillies.
Author: Hémangi Dévi Dászi