Zucchini curry!

A quick and easy zucchini curry that can be served with rice or rotis…best for week nights when dinner should have been on the table half hour ago.  I usually pair zucchini with lentils to make daal or pair it with tomatoes to make curry.  Been planning to experiment with a couple other variations…there are plenty inspirations on the web…hopefully, will get around to it soon.




  • Zucchini – around 2 lbs diced with the skin on
  • Frozen peas or corn – 1/2 cup thawed in microwave for a minute
  • Onion – 1 small diced
  • Tomatoes – 2 small diced
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds – 1/8 tsp
  • Cumin seeds – 1/8 tsp
  • Curry leaves – a few
  • Coriander leaves – a few sprigs
  • Coriander powder – 1 tsp
  • Red chilli powder – 1 tsp (adjust to your taste)
  • Salt – to taste
  • Turmeric powder – 1/8 tsp
  • Garam masala – a pinch (optional)
  • Oil – 2 tbsp


  1. Heat oil and add mustard seeds; when they splatter add cumin seeds and fry for a few seconds
  2. Add onion and curry leaves; saute until onions brown slightly
  3. Add turmeric powder and ginger garlic paste; saute until the raw smell of ginger garlic paste goes away…for about 30 seconds
  4. Add thawed peas or corn; mix well, reduce the flame to medium high, cover with a lid and cook for a minute
  5. Add tomatoes, mix well and cook for a few minutes until the tomatoes become soft.  Keep stirring so it won’t burn
  6. Add salt, chilli powder and coriander powder and cook for a few seconds
  7. Add zucchini and mix well.  Reduce flame to medium and cover with lid
  8. Cook until zucchini is soft; keep stirring in between so it won’t burn.  There should be enough water coming out of zucchini and tomatoes but if it looks dry add a few tbsp of water
  9. Add coriander leaves and garam masala; mix well and cook for a minute more

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