Zucchini Indian Style

Zucchini Indian Style
Serves 3 to 4
Can be Doubled| Can be Halved| Makes Great Leftovers

Zucchini is a favorite vegetable of mine, but you’ll usually never see it on Indian restaurant menus or find Indians cooking it with the Asian touch. I was in Bombay last December staying with my in-laws, and while visiting a grocery store in the Breach Candy area that carries foodstuff not commonly found in India, I saw a basket of verdant green zucchini begging to be bought. My mother-in-law is an exceptional cook, but her cuisine is limited to that of her upbringing so I picked up two zucchini and asked her to make it for me with her touch. She was hesitant as she had never cooked this vegetable before, but, not surprisingly, the recipe came out delicious. And, my mother-in-law tells me that she liked it so much that she’s added it to her repertoire as well even though I’m not there.     ~Shivani

Ingredients:

2 medium zucchini, cut into coins and halved
2 garlic cloves, finely minced
1 medium tomato, diced into small chunks
1/2 onion, cut into thin slivers
1 tablespoon of canola oil
1 teaspoon of cumin
1 teaspoon of coriander
1/2 teaspoon of garam masala
1/8 teaspoon turmeric
1/4 cup water
cilantro, finely chopped for garnish (optional)

Instructions:

Warm oil in a medium nonstick pan over medium heat.

Saute garlic and onion for 3 to 4 minutes or until soft.

Add in tomatoes, and cook for 2 minutes.

Stir in spices into onion tomato mixture, and fry for two minutes.

Add in zucchini and water cook until soft but not overly mushy (about 5 to 7 minutes).

Turn off heat, and garnish with cilantro, if desired.

Serving Suggestions:

Try this with Aparna’s Turkey Tikkis and some warmed whole wheat rotis (whole wheat tortillas make a fine substitute).

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Indian Style Mushrooms and Green Beans

Indian Style Mushrooms and Green Beans
Serves 3 to 4
Can be Doubled| Can Be Halved| Makes Great Leftovers

On Indian restaurant menus, mushrooms are usually served in a rich sauce that’s often cream based, and green beans are part of a vegetable medley. In fact, these two vegetables work beautifully together in their own dish. I came up with this recipe by accident- I had lots of leftover mushrooms and green beans in the fridge, and I didn’t have the time to make two dishes so, in an effort of not wanting to waste either, I made them a team. The recipe was a success and amazingly easy and light but with a hint of spice- great for summer!     ~Shivani

Ingredients:

1 pound crimini mushrooms, halved
1 pound green beans, halved
1/2 red onion, thinly sliced
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon of olive or canola oil
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1/2 teaspoon turmeric
1/2 to 1 teaspoon garam masala (add more for more heat)
salt and black pepper, to taste
1/4 cup water
salt, to taste
1/2 teaspoon red chili powder (optional)

Instructions:

Warm oil in a large non-stick frying pan over medium heat.

Add onion, and saute for three minutes or until it starts to soften.

Add ginger and garlic, and saute for another two minutes.

Add spices, and saute for two more minutes.

Add in water, lower heat, and let the mixture simmer for five minutes.

Add vegetables, increase heat back to medium, and cook until done- five to ten minutes.

Serving Suggestions:

Try with spiced tofu steaks or chicken curry. You can also scoop up the veggies with a whole-wheat tortilla or enjoy with brown rice.

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