Zucchini Mezhukkupuratti (Zucchini Stir Fried with Indian Spices)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
Zucchini- 3 medium, chopped into cubes (approx. 3 cups)
Onion- 1 small, roughly chopped
Garlic- 3 pods, finely chopped (or 1 tsp garlic paste)
Ginger- 1/2 inch piece, finely chopped (or 1/2 tsp paste)
Dry red chile- 1
Green chiles- 2, slit
Cumin powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Mustard seeds- 1/4 tsp
Curry leaves- a sprig
Oil- 1/2 tbsp
Salt- to taste
Instructions:
Heat oil in a kadai and throw in the mustard seeds. Once they splutter add the curry leaves, green chiles, red chile, garlic and ginger. Saute for a few minutes. Add onions and cook till they turn soft. In goes the turmeric powder and cumin powder. Mix well to coat the onions and cook till it doesn’t smell raw any more. Throw in chopped zucchini and salt, stir to combine. Close with a lid and cook on medium low for about 10 minutes, stirring in between to make sure it doesn’t stick to the bottom. The zucchini lets out enough water, so you might want to open the lid and cook after a while. Over cook it, and it will turn mushy.
Serve with rice, dal, cutlets and pickle.