Zucchini Tomato Curry

Zucchini is a godsend on days when you have little time to spend in the kitchen. The vegetable is as easy to chop as it is to cook. This zucchini tomato curry takes under 20 minutes from getting the vegetables out of the fridge to having it ready to gobble up. And it tastes wonderful!

Both zucchini and tomatoes have high water content and when cooked together, stew gamely in their own juices without demanding much from the cook. You can have zucchini tomato curry simmering on one stove burner, rice on the other, while you focus on other pressing tasks.

You Need:

[for 3-4 servings]

• Zucchini* – 1 medium (350 grams)
• Tomatoes – 3-4 small (250 grams)
• Green chilies – 2
• Coriander leaves – a few sprigs
• Salt – 1/2 teaspoon (adjust to taste)
• Red chili powder – 1/2 teaspoon
• Turmeric powder – 1/4 teaspoon
• Pepper powder – 1/4 teaspoon
• Roasted cumin powder – 1 teaspoon
• Raw mango powder (amchoor powder) – 1/3 teaspoon
• Asafoetida – a pinch
• Cumin seeds – 1/3 teaspoon
• Oil – 2 teaspoons

*I have used yellow zucchini. Green zucchini works just as well.

How To Make Zucchini Tomato Curry:

Wash, remove the head and chop the zuchhini into chunks.

For thick (>= 2-inch diameter) zuchhini: cut into quarters lengthwise and chop into 3/4-inch segments.

For slim (< 2-inch diameter) zucchini: cut into half lengthwise and chop into 3/4-inch half-moons.

Chop tomatoes into similar-sized pieces.

Slit green chilies vertically.

Use a thick-bottomed pan with a close-fitting lid for cooking. Heat oil in the pan, set the heat to low and add to it cumin seeds and asafoetida.

When the cumin seeds turn a darker hue (keep watch – this will take just a few seconds, don’t let the spices burn), add slit green chilies.

Follow with zucchini chunks. Turn the vegetables around in the pan so that they are well-coated with the oil and spices.

Turn heat to medium-high, cook the zucchini covered for 2 minutes.

Uncover, add tomato chunks.

Add salt and these spices: turmeric powder, red chili powder. Mix well to coat the vegetables with the spice powders.

Cook covered on medium-high heat for 5-6 minutes. Once or twice in between, open the lid and turn the contents around for even cooking.

By this time, the zucchini would be almost done. Uncover, add these spices: raw mango powder, roasted cumin powder, pepper powder.

Cook for another minute or till the zucchini is soft enough to your liking.

Sprinkle chopped coriander leaves over the zucchini tomato curry.

Serve with rice, chapatis or bread.

Notes:

You could, if you wish, make the gravy runnier by adding some water midway between the covered cooking process. As it stands, this semi-dry style of zucchini tomato curry is super-convenient to carry in the lunchbox as well.

Looking for more quick and easy vegetable recipes? Try carrot radish curry, red capsicum curry, dahi aloo.