Tori Sabzi (Stewed Zucchini)

I have a confession to make. I used to hate vegetables as a kid. Like really hate them. But oddly enough, one vegetable I loved was tori (zucchini). I accidentally took a bite, not knowing what it was, and I loved it. It was sweet, yet spicy. It was soft, but not a complete mush, and my mom conveniently didn’t tell me it was tori until I was old enough to realize myself that I was enjoying vegetables. Needless to say I was shocked, and eventually began trying other vegetables.  Potatoes I can have in any form, but tori only hits the spot if it’s stewed in an onion and tomato masala with a sprinkling of fresh cilantro, mopped up by some naan or fresh roti. I love how the vegetables get a chance to shine. The spices are minimal, yet effective, and the true star of the show is the zucchini. Ok, now that i’m hungry (and conveniently have some cooked for dinner today) i’ll get on to the recipe so we can all just eat.

Here’s what you’ll need:

3 medium sized Zucchini, peeled and cut into thin circles

1 onion, thinly sliced

2 tomatoes, thinly sliced

2-3 hari mirch (green chilli pepper)

1 Tblspn ginger garlic paste

1/2 tsp salt

1/2 tsp Laal Mirch (cayenne)

1/4 tsp haldi (turmeric powder)

oil for cooking

fresh cilantro leaves for garnish 

In a pan with a lid, heat about 4 Tblspn oil and saute the onions until they are light golden brown. Then add the chopped tomatoes, ginger garlic paste, whole hari mirch, salt, haldi and laal mirch and sauté over a medium flame for 3-4 minutes, until the tomatoes start breaking down.

Add the sliced zucchini and mix well. Do not add water to the pan. The zucchini will slowly release its own water and help stew itself. Cover and cook for about 20-25 minutes, stirring occasionally to make sure nothing burns and everything cooks evenly. Serve with a sprinkle of fresh coriander and naan/roti.

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