Spicyana

A simple zucchini curry

The word “curry” is on its way to confuse me, I face my worst moments whenever I am confronted with bottles labeled “curry powder” in a grocery shop, or when I am dipping a piece of naan into that omnipresent red gravy served in Indian restaurants here, which appears in the menu in many different curry avatars. I have a bottle of curry powder which has almost acquired the status of a keepsake, was once opened and a tablespoon or two used and is gathering dust ever since. Any spice blend as it is used in India, be it a sambar powder or garam masala, can be strong but is devoid of that lingering fetor that some of the “curry powders” have. What is that secret ingredient or formula which suppresses the fragrance of the spices, and turns this blend into a pungent smelling buff colored power? In India majority of everyday no frill curries feature simpler spice combinations and reflect regional and personal spice preferences. Here is a simple zucchini curry, with coconut milk and curry leaves, tastes best when served with rice.

Zucchini (medium size)- 2
Coriander powder - 1 tbsp
Kashmiri chilly powder – 1 ½ tsp
Salt - to taste
Curry leaves – 8-10nos
Coconut oil – 1 tsp
Onions sliced (preferably red) – 1 ½ cup
Ginger finely chopped – 1 ½ tsp
Garlic finely chopped – 1 tsp
Coconut milk (light) - 3/4cup

Halve each zucchini horizontally. Cut each half into 1-½ inch slices. Score (2 or 4 lines) the flesh side of the pieces with a knife. Mix chilly powder, coriander powder and a pinch of salt, add 1 tbsp water and make a thick paste. Marinate zucchini pieces in this paste for 10-20 minutes. Heat ¾ tsp oil till smoking hot; add onions, ginger and garlic and sauté till onions are translucent. Add 3/4 cup of water to the sautéed mixture and let the water boil. Arrange the marinated zucchini pieces with cut side up in this mixture. Mix ¼ cup of water with the remaining marinade and add to the pan. Add ¼ cup of coconut milk. Cook covered for 8-12 minutes. Remove the lid; turn the heat up to thicken the gravy. Once the gravy is thick, add ½ cup of coconut milk, and gently mix. Turn of the heat. Slightly crush curry leaves with ¼ tsp coconut oil and add to the prepared curry. Keep it covered for 5-10 minutes. Mix well before serving with rice.