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Masala Zucchini

Masala Zucchini

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Manjula Jain

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Masala Zucchini

Masala Zucchini

Masala Zucchini has a nutty and spicy flavor. It's great as a side dish. For this recipe, I used a popular Bengali spice mixture known as punch poran. Punch poran is a blend of five spices which gives a very unique flavor to Zucchini.
4.67 from 3 votes
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Course vegan
Cuisine Indian
Servings 3 people

Ingredients
  

  • 2 zucchini large size with skin, sliced in 1/2 inch thick. This will make about 4 cups of sliced zucchini
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon fenugreek seeds (Methi dana)
  • 1/4 teaspoon mustard seeds (rai)
  • 1/4 teaspoon fennel seeds (saunf)
  • 1/4 teaspoon nigella seeds (kalonji)
  • 2 whole red chilies
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon turmeric (haldi)
  • 1/2 teaspoon heaping salt
  • 1 teaspoon sugar
  • 1/2 teaspoon mango powder (amchoor)
  • 1 teaspoon lemon juice

Instructions
 

  • Mix the first 5 spices to make Punch Poran cumin, fenugreek, mustard, fennel, and nigella seeds. Set aside.
  • Heat the oil in a flat sauce pan over medium high heat. When oil is moderately hot add the spice mix as cumin seeds and mustard seeds crack add whole red chili stir for few seconds. Add turmeric, red chili powder and salt stir and add zucchini.
  • Stir fry for about 1 minute lower the heat to low medium, and cover the pen. Let it cook for about 2-3 minutes, doing this zucchini will leave the moisture that will help to stir fry them.
  • Remove the cover bring the heat to medium high and stir fry for about 3-4 minutes. Zucchini should be tender not mushy.
  • Add sugar, mango powder and lemon juice, stir and mix it well. Turn off the heat Masala  Zucchini is ready to serve.
  • Serve Masala Zucchini with roti, paratha or any bread. This also good with rice.

Notes

Notes
  1. First 5 spice mix cumin, fenugreek, mustard, fennel, and nigella seeds known as Punch Poran. You can make your own mix or buy the mix in Indian grocery store.
  2. This recipe works best with large and firm zucchini.
 
Variations
You can also use bottle gourd (in Hindi it is known as lauki, or ghia) but do peel the skin before slicing and slice them about the same size.
Tried this recipe?Let us know how it was!

Comments

16 responses to “Masala Zucchini”

  1. Coral

    This was delicious and easy to make. It was a tasty side dish to my dal with just the slightest sweetness and tangy flavour.

  2. Jani

    Made this yesterday — very good!

  3. Sheetu

    Tried this recipe today and loved it. Its simple and delicious.

  4. Amita garg

    I just cooked this recipe because I was tired of eating veg in tomato gravies and I had bottle gourd from the garden. I added potatoes. It is delicious and simple!

  5. Roberto

    I loved this recipe (just like everything on this website).
    Being Italian and fond of pasta, I attempted a variation and I served it with penne, which I stir-fried in the pan with the zucchini at the final stage 🙂

    1. Manjula Jain

      Roberto, thank you, and yes good idea I will also try

  6. Aneesha

    Unfortunately, I didnt like this one much. A bit bitter for my taste buds. I didnt have sesame seeds, rest I followed the recipe through.

    I feel It could have been just me but the taste wasnt for me. Although, Most of the recipes that I have tried from this website are so simple to make and taste great

    1. Manjula Jain

      Aneesha, it is fine we all have our own liking, but thank you for your input

  7. Tina

    Glad I tried this recipe. To suit our taste I added a bit more salt and used one red chilli to cut down on the heat/spiceness. I had bought the packet of Panchporan mix and was on the look out for a recipe to use it in. I used 1.5 tsps of the mix to equal the measurements of the individual ingredients in your recipe. The result was perfect. Thanks for your accurate measurements and precise instructions. By the way, your new look complements you well.

  8. Hashim

    Good recipe! enjoyed it with plain rice today and really loved it. While cooking at first I thought I’ll need to add water before letting it cook but to my surprise zucchini itself exude quite a lot of water, enough to cook in it.

  9. matt nannery

    This is delicious, Manjula. So crisp and citrusy. It’s nice to eat things that aren’t cooked to death!

  10. matt nannery

    manjula, you don’t use onions because you’re jain right?
    would using onions make the recipes inauthentic if we non-jains used them?

  11. sonia77

    I thought you never use any onion or garlic in any of your recipes, but you are using “Kalonji” for this recipe which is onion seeds.

    1. Manjula Jain

      sonia77,
      Kalonji is not a onion seed Google to find out more about it

  12. swann2b

    I just made this ! It was delicious and spicy. I made the mistake of not watching the video first and just made it by the written recipe. So I didn’t half then slice the zucchini and used a wok. I also scorched my Panch Poran ! 🙁 It was still so good and now I will remember to watch the video too before cooking. Thanks for the tasty recipe Aunty !

4.67 from 3 votes (3 ratings without comment)

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