Zucchini (Courgette) Curry called Toriyan or torai ki sabzi is a very tasty vegetarian curry that'll transform everyday Zucchini into something even kids will love! Plus, check out 14 other vegetarian curry recipes!
3 large(1 to 1 1/4 lb)green zucchini squashwashed, peeled and cut into 1/8-inch half-moons
1small green chili peppersliced
1/2tspturmeric powder
1/4cupchopped cilantrofor garnish
Instructions
Heat oil in a nonstick skillet over high heat. Add the sliced onions, and sauté until they are lightly golden, about 8-10 minutes.
Lower the heat to medium and add the garlic, ginger and cumin seeds. Sauté until the raw smell of the ginger and garlic disappears, about 20-30 seconds. Add the cubed tomato, salt, coriander powder, black pepper powder, and red chili powder. Sauté for a minute, then stir in the zucchini and 1/4 cup of water. Mix well, ensuring that the zucchini is well coated.
Cover and let cook for 7 minutes, stirring once in between. Once most of the water has dried up, use a wooden spoon to break the zucchini into pieces. Add the sliced green chili pepper and turmeric and sauté for a few minutes.
Lower the heat to the lowest setting, cover and continue to cook for about 15-20 minutes, stirring half-way. If you’re afraid it will stick to the pan, add a splash of water. Uncover and stir well. Taste and adjust salt.
When the water has completely dried up and the zucchini is very well cooked, turn off the heat and garnish with cilantro, if desired. It is typically eaten with roti or naan but you can serve it with any type of bread or rice.