Coconut Curried Zucchini with easy Dill Rice Pulao

I wanted something light, less spicy and a tiny bit sweet. So I decided to make a coconut based vegetable dish. I always have chopped up frozen zucchini at my disposal (I find zucchini gets spoilt rather quickly if not used within a short time so I chop it up and freeze it for later use) so it was my go to vegetable. I am sure you can try this recipe with other options that you may have at home.

 

Ingredients:

1-2 tbs of Oil

½ an onion – diced

1 tomato – diced

1 zucchini – chopped

1 tbs of shredded coconut

¼ cup of skim milk (You could probably use coconut milk but I did not have that at home so I just went with coconut + milk :), also I used skim milk you can use whole).

1 ½ cup of water

½ tsp ginger paste

½ tsp garlic paste

Spices:

½ tsp red chili powder (or as per taste)

¼ tsp of turmeric powder

¼ tsp coriander powder

¼ tsp cumin powder

1 tsp curry powder (any curry powder would work, I use Rani Curry Powder*)

Salt as per taste

Method:

Fry the chopped onions

When the onions turn slightly brown (not burnt) add the tomatoes and fry till the tomatoes start getting soft.

Add the ginger/garlic paste and fry till the raw smell disappears.

Add the chopped zucchini and mix well with the onions and tomatoes.

Add the remaining spices and mix well.

Add shredded coconut and mix.

Add the water and let it come to a boil.

Add milk to this after the water has boiled and let it come to a boil (at medium heat).

Cook till your desired consistency. I wanted to eat this with rice so I wanted it to be a wet curry.

Serve with rice.

* Rani’s Curry Powder: http://www.amazon.com/Rani-Curry-Powder-Hot-16Oz/dp/B00302N1DS

I made a quick Dill and Peas rice pulao to eat this with. Below is the recipe for the dill rice pulao.

Ingredients for Dill and Peas rice pulao:

1 ½ cup rice

3 cups of water

¼ cup of peas

1 tbs of dried dill

2 pods of white cardamom

Salt as per taste

Method:

Wash the rice well (3 times).

Remove all the washed water and refill the pot with the 3 cups of water.

Add the peas, dill, salt and cardamom to the rice/water mix.

Bring to a boil.

Lower the heat to medium and continue boiling the rice till the rice is all done.

Drain out excess water.

Cover and keep the rice pot on the lowest possible setting for heat for an additional 5-10 minutes.

Serve hot.

Enjoy 🙂

Bhindi Masala – Okra Curry

Ingredients for gravy:
1 tbs of Oil
½ chopped Onion
3 chopped Tomatoes
2 sliced green chilies
1 tsp Ginger and Garlic Paste
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3-4 Curry Leaves
¼ tsp Red Chili Powder
¼ tsp Coriander Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
1 tsp Mango Powder
Salt to taste
1 cup of Water

Ingredients for frying Okra:
1 cup chopped Okra (I used around 25 pieces)
A pinch of Red Chili Powder (just a sprinkle)
A pinch of Turmeric Powder (just a sprinkle)
A pinch of salt
A tbs of Oil

Method to fry the Okra: (This step is necessary to remove the stickiness from the okra).
Wash okra and place on a paper towel to let it dry out.
Okra must be dry before cutting it.
If okra is still wet use a paper towel to wipe down the vegetable.
Use a dry board to cut the okra into pieces.
While cutting into pieces if your knife gets to sticky keep cleaning it with a paper towel. (Be careful not to cut yourself ☺)
Heat the oil in a non-stick pan.
Add the chopped okra with the spices and salt.
Fry till the sides of the okra start getting brown and the stickiness is almost gone.
(Use a flat spatula to turn the okra be careful not to break it.)
You will start smelling a nice aroma of the cooked okra.

Method for the gravy:
Heat oil in a pan, add the Cumin and Mustard Seeds.
Add the curry leaves.
Let the seeds sputter and add the chopped Onions and fry till they turn translucent.
Add the sliced green chilies.
Add the Tomatoes and cook till soft.
Add 1 tsp of Ginger and Garlic Paste.
Cook for a few minutes.

Once the tomato gravy starts letting out a bit of the oil.
Add the almost cooked okra pieces to it.
Add all the spices (Red Chili Powder, Coriander Powder, Cumin Powder, Turmeric Powder) and the salt and mix well. (DO NOT ADD THE MANGO POWDER AT THIS POINT!)
Add one cup of water
Let the mixture cook till the water is almost dried up stirring occasionaly.
Be careful not to break the okra pieces.
Add the mango powder (do not add the mango powder before the okra is well done)
Simmer on low for another 5 minutes or till the gravy reaches a consistency of your choice.
Serve hot with Rice or Roti.

Happy Cooking ☺