Sorry for the confusion!YAY! This is a very tasty vegan curry that'll transform everyday Zucchini into something even kids will love!Lower the heat to medium and add the garlic, ginger and cumin seeds. Very happy to hear you’ll be trying more.
I can’t wait to give this a try. ... courgettes and tomatoes. Thank you!
I feel this curry would be amazing for that vegetable. Wil be making it again this week! Fry for 10 minutes, turning only now and then so as to get some good golden colour on them.Add the tomatoes, cook for five minutes, then add the spices and salt. I get mine from South Asian stores but it’s almost exactly the same as cayenne so feel free to substitute! Courgette curry. Thank you for sharing! Meanwhile, VERY finely chop the onion, add to a bowl with chopped coriander, finely chopped chilli, curry powder, mustard seeds and pepper. Your husband clearly has a winner on his hands Yayy! Mix well, ensuring that the zucchini is well coated.Cover and let cook for 7 minutes, stirring once in between. It is typically eaten with Please let me know in the comments below. Thank you for your review!That’s so awesome to hear, Ixchel! I am pinning and I am making this as soon as I get my hands on some zucchini. Thanks very much for sharing your review Omg, the first healthy recipe my kids love. Stir well until mixed in the onion and spice mixture and cook over a low heat for around 10-15 … Definitely adding this to my growing list of vegetarian friendly recipes.
Then add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning. Yes, ladies and gentlemen, people want more zucchini.This zucchini curry is unique because my husband invented this recipe. Am always trying to expand my sabzi repertoire but us Pakistanis are such carnivores its hard! Authentic South Asian Cooking for the Modern KitchenNo one gets excited about zucchini. Or does it have to be the thin Pakistani version from a desi supermarket?Thanks so much! It just needs chapatis, pickle and yoghurt to form a choir for dinner. https://www.bawarchi.com/recipe/courgette-masala-ojtoIkbcgeaig.html Thank you!Glad you tried it, Sarah.. and thanks for your review!YAY!
Yes, it’s surprising how many vegetables our ancestors curried. I am so happy to hear your kids enjoyed it!recipe says peeled but photo shows the half moon with peels, please clarify which is it?Hi Farid! The courgettes are roughly chopped up and added into the curry halfway through the cooking time. He makes sure the end product bears little resemblance to its original form.Whatever he does works because this zucchini curry is good enough to steal the show at dinner parties.I hope this recipe gets you excited about zucchini..maybe even as much as our dinner guests.Yes! While the other component parts of curries change with the seasons, according to what’s ripe for harvest, coconut is a constant.On my return home, all I wanted to do was continue to eat like this, putting some of the recipes and flavours I’d discovered there to good use. I’ve never been a big fan of zucchini, but I see this vegetable so differently now! But this zucchini curry was absolutely delicious and so easy to prepare with minimal clean up! Thank you for your kind review, Rob.
This, coming from Mr. It-aint-food-unless-it’s-got-meat is practically a miracle. Let me know if you try it. Uncover and stir well. Drain.Heat the oil in a large pan and add the onion, garlic and potatoes.Add the spices and cook on a medium heat for 10 minutes to soften the onions and crisp the edges of the potatoes.Add the courgettes, pour over the tomatoes and simmer for at least 15 minutes to allow the flavours to develop.Garnish with finely chopped coriander. Thanks for your review!Love this comment! Will it work with zucchini found in normal supermarkets? Mix well, then briefly take off the heat.Tip the chickpeas and their water into the courgette pan, and put it back on the heat. Happy you got to try it! This simple and delicious vegetable curry is healthy, packed full of flavour and has a tasty spicy kick to it. Taste and adjust salt. The perfect amount of salt and spice and the real litmus test was my husband: he not only ate it without complaint, he said it was good! He uses excessive amounts of oil. Sprinkle with 1/2 tsp salt, mix and leave to stand for 1/2 hour. Canned chickpeas vary, so simmer yours until they become soft – this might take five minutes or it might take 10.Heat three tablespoons of oil in wide frying pan over a high heat, and, when very hot, add the mustard and fenugreek seeds.Let them sizzle and pop, then add the courgettes. Must pick up a batch and try since I love Pakistani style curries… Even though the dish looks unassuming, the taste is definitely what got the guest to eat it… I’ve never heard of koosa…very interesting. I hope they will bring some of the tastes of Sri Lanka into your kitchen too. It’s just zucchini, after all. Not only do your reviews make my day, but they help others find my recipe online.This is an easy, flavorful fan-favorite Pakistani Zucchini (Courgette) Curry called Toriyan or torai ki sabzi in Urdu.
Thank you for trying and sharing! Traditionally the zucchini is peeled but you can leave it unpeeled if you prefer.Red chili powder covers a range of red chili peppers. This doesn’t sound very appetising, but in fact it is delicious. Does the name extend to Zucchini as well?Great question and point, Dido! You’re right – I think in Pakistan it’s often made with Ridge Gourd.