Ingredients
Method
- Heat the oil in a large pan and fry the onions till they start turning light golden brown, about 6-7 minutes.
- Then add the tomatoes, ginger, garlic and all the spices. Saute until the tomatoes start breaking down, about 5-6 minutes. Add the sliced zucchini and green chilies. Mix to combine. Then cover and cook on a low flame for 12-15 minutes, stirring occasionally to make sure the zucchini doesn't burn.
- If the curry gets too dry add a splash of water. Cook until the zucchini has cooked down and is tender. Taste for salt and spices and adjust accordingly. Serve with a sprinkle of fresh dhania.
Notes
Turai/Zucchini. Turai is actually a little different than zucchini, in that it's thinner and longer, but you can't always find it here in the states. I find that using normal zucchini gives a very similar result.
Slow cook and non stick. The trick to a good Pakistani vegetable curry is that no water is added to mellow out the flavors. This is why you need to cook it low and slow, and I always prefer using a non stick pan. That way you don't need to add lots of oil and it won't burn or stick to the bottom.
Variations. You can add meat stew to this. You would cook the meat like a curry and then add the zucchini to it.
Spice. I love using a good amount of spice, just enough so you get a kick with every bite, but not so much so that you can't taste anything else. That's what's listed in the recipe. Adjust according to your personal taste.
How to serve. I love eating this with fresh roti or naan. I know some people who enjoy this with steamed basmati.