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Zucchini Curry

| March 19, 2013 Comment


zucchini curry

Zucchini Curry is quick and easy to make. Serve it with plain rice, regular or basmati.

Zucchini has a lot of water content; it is low in calories and as such a great weight-loss vegetable. Zucchini is rich in vitamin C, which has antioxidant and anti-inflammatory properties.

Servings: 2-3
Cooking Time: 20 minutes


  • 4 cups (2 medium) zucchini, peeled and sliced (not too thin)
  • 1/4 tsp red chilli powder
  • 1/2 tsp sugar
  • Salt to taste

For Seasoning

  • 4 tsp vegetable oil
  • Asafoetida powder (hing), a pinch
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp coriander-cumin powder (dhania-jeera)
  • 2 green chillies, slit lengthwise
  • 1/4 tsp turmeric powder


  1. Heat oil in a wide skillet. Add the asafoetida and cumin seeds and fry until golden. Add the turmeric powder, green chillies, coriander-cumin powder and saute for half a minute.
  2. Add the zucchini slices along with salt. Stir-fry the zucchini curry for 3-4 minutes.
  3. Add the red chilli powder and fry for a few seconds. Add 1/2 cup water and sugar and cover and cook on medium heat until the zucchini is tender.
  4. Serve the zucchini curry hot with plain rice.

Cooking Tip

If you want the gravy to be thick, rather than watery, add 1 tsp rice flour or chickpea flour (besan), and cook until it thickens a bit. Or add only 1/4 cup of water while cooking the zucchini, and cook uncovered towards the end to evaporate the water.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic

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