Seasoned Zucchini Curry (Sukhi Turai)

Seasoned Zucchini (Sukhi Torai)  

Seasoned Summer Squash featured in O - Magazine.

I can't help but brag about this recipe as it appeared in O-The Oprah Magazine. To see the recipe as it appeared in the magazine click on the magazine photo. 

There are so many varieties of summer squash; yellow squash and zucchini are the most readily available in the USA. In India, the summer squashes are in the gourd family. The most popular gourds in India are called turai and lauki (in Hindi). They are readily available in Indian grocery stores these days. Ridge Gourd or Sponge Gourd are two types of "Turai." The sponge gourd has a similar texture to zucchini and thus it's a good substitute to make this dish.

I prefer to use zucchini as it is readily available throughout the year. It is a wonderful accompaniment to any meal. Cook only until tender for a fresh taste. 

Ingredients

Best Measuring Cups and Spoons  

2-pound zucchini
1 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3/4 teaspoon salt
1/4 teaspoon cayenne pepper, to taste
2 teaspoon coriander powder
2 tablespoon water
1/2 teaspoon garam masala
1 teaspoon lemon juice
1 tablespoons cilantro, chopped

Instructions  

1. Trim zucchini ends and slice in two length-wise. Then cut into 1/2-inch thick pieces. 

2. Heat oil in a nonstick fry pan on medium-high heat. Add cumin seeds cook for a few seconds until golden brown. Add zucchini and stir.

3. Sprinkle with turmeric, salt, cayenne pepper, and coriander powder and stir to mix. 

4. Drizzle water and stir. Cover with lid. Reduce heat and simmer for 5 to 7 minutes until zucchini is tender. Do not overcook. 

5. Sprinkle with garam masala and lemon juice and stir. Transfer to a serving platter and garnish with chopped cilantro.

Makes 6 servings; Serving size: 1/2 cup

Nutrition Information per serving: Calories: 54; Total Fat: 3 g; Carbohydrate: 6 g; Protein 2 g; Fiber: 2 g; Sodium: 367 mg

From: The Indian Vegan Kitchen by Madhu Gadia, MS, RD