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Рецепт [VeganMoFo 2014] Zero Oil Zucchini Curry Recipe
by Siri

I wriggle my nose whenever I hear the word 'Zero Oil' for a recipe, probably because of my many previously failed kitchen experiments. An Indian curry dish without oil (or any kind of fat) seemed incomprehensible until I tried today's version by my fellow blogging pal, published in GoodFood India (August 2013). I was meaning to try it since last year and the opportunity finally arrived last week. The freshly ground spice powder forms a lovely curry base and compliment very well with a subtle vegetable like Zucchini. I am sure when substituted with any other firm veggie like potato or squash it will give out equally good results. If you'd like to a taste of good curry without any guilt of excess oil floating on the top, then there is no better recipe than this!.

Recipe Image from August 2013 GoodFood India Magazine

Zero Oil Zucchini Curry Recipe

Serves 2-3

Ingredients:

Preparation:

On low flame, dry roast all the masala ingredients together, except for roasted peanuts. Once the toor dal turns golden, remove from heat. Cool and grind along with the peanuts into a fine powder. Set aside.

Cut zucchini into cubes.

In a pan, bring to boil 3/4 cup water along with turmeric, asafoetida and salt. Add zucchini and boil for 4-5 minutes until the pieces are soft but retain their shape. Do not drain the water left in the pan.

Add the powdered masala to the cooked zucchini pices. On a low flame, mix everything together and add little water if necessary. Season well and garnish with coriander.

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until next recipe,