It was one of those days when I was feeling brain dead. Just couldn't think of what to make for lunch and I also get bored of the run of the mill daily dishes. So wanted to make something different with my numb state of mind. I started looking for recipes and also I was in no mood for an elaborate dish. I happened to find just the right one on about.com. The recipe is from Petrina Verma Sarkar. It is an Indian based dish using zucchini. So it is one of those quick dishes that you can squeeze in on a busy day or make it when you are in a state like me. It is quick but flavor wise very satisfying.
- 3 large zucchinis
- 3-4 tbsp chickpea flour/ besan
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp cumin seeds
- 1 tsp carom seeds/ ajwain
- 1 tbsp olive/ canola/ vegetable oil
- Salt to taste
Directions:
- Clean zucchini and cut it into 1" cubes
- In a mixing bowl put zucchini pieces and add chickpea flour, red chili powder, turmeric powder and cumin powder. Mix well and keep aside.
- In a deep nonstick pan, heat oil. I prefer nonstick cause you need less oil in it. If you are not using nonstick then just add 1 more tablespoon of oil. Add cumin seeds and ajwain seeds and when it starts spluttering add the zucchini mixture.
- On low flame, cover the vessel and let the chick pea flour get cooked. When the flour starts turning golden and gives an aroma the bhaji is done because zucchini will also be cooked by then.
- Serve warm with roti, rice and dal.
No comments:
Post a Comment