by Grey Haired Gourmet
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Grey Haired Gourmet's Notes:
3 medium size zucchini Ask a question about this ingredient
2 tablespoons Poppy seeds Ask a question about this ingredient
1 tablespoon mustard seeds Ask a question about this ingredient
1 teaspoon onion seeds (kalonji) Ask a question about this ingredient
1 teaspoon turmeric powder Ask a question about this ingredient
3 tablespoons cooking oil Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
Combine poppy seeds and mustard seeds in a small bowl, cover with cold water and soak overnight or for a day.
Ask a question about this stepWhen you are ready to start cooking, drain the water from the poppy-mustard seed mixture. Wash and cut the zucchinis into small cubes.
Ask a question about this stepAdd 1/4 cup water in a blender and run it at a high speed. Slowly add the soaked poppy and mustard seeds in the running mixer using a teaspoon. Run the blender for a minute or so after adding all the poppy and mustard seeds until it becomes a thick paste.
Ask a question about this stepPour the oil in a large frying pan and heat on medium high. When the oil is hot put the onion seeds in the pan and after about five seconds add the cubed zucchini. Fry the zucchini in medium heat for about five minutes and then pour the poppy and mustard seed paste on the zucchini. Add the salt and turmeric. Mix using a large spoon.
Ask a question about this stepPut the lid on the frying pan and cook for another five to seven minutes. Add a little bit of water if the mix gets too dry during the cooking. The preparation should be moist but not runny. Remove from heat and serve hot with rice.
Ask a question about this stepSounds wonderful! I never heard about soading poppy/mustard seeds - what effect does it have on the recipe?
Soaking the poppy and mustard seeds overnight will make it easier to make the thick paste in the blender.
I tried this. It is delicious! And so easy!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
I made this last night-- thanks so much for an easy, interesting zucchini recipe-- I am very uncreative when it comes to zucchini. I really liked the paste the seeds made.