Zucchini besan sabji, a dry vegetable Indian recipe with zucchini and besan or gram flour.
Confession: for the longest time, I thought zucchini was another type of cucumber that's only used in raita and salads. I didn't even know the Indian name for zucchini having never seen this vegetable in Kerala or even Hyderabad.
It seems zucchini is actually a fruit, not a vegetable, and is closely related to ridge gourd, a popular vegetable in India.
Anyway, I wanted try an Indian recipe with Zucchini and went with the easiest option - a quick and simple sabji with besan. Also check out Indian potato fry (no onion, no garlic), yam fry, and sesame tofu recipe.
This is a no-onion no-garlic, Jain friendly recipe.
Zucchini Besan Sabji
Ingredients
- 2 zucchini peeled, washed and cut into small cubes (about 3 cups)
- 3 tablespoon of besan / Bengal gram flour
- 1 teaspoon of red chilli powder
- ¼ teaspoon of turmeric powder
- ⅛ teaspoon of hing / asafoetida
- 1 teaspoon of rice flour optional
- Salt to taste
- 1-2 tablespoon of oil
- 1 teaspoon of cumin seeds / jeera
- ¼ teaspoon of mustard seeds
- A few curry leaves
Instructions
- Add the besan, salt, chilli powder, turmeric, rice flour (if using), and hing to the cubed zucchini.
- Mix well with fingertips until the zucchini pieces are well coated in the mixture. Set aside.
- Heat oil in a pan and add the mustard seeds and cumin.
- When the mustard pops and the cumin sizzles, add the curry leaves and the zucchini mixture.
- Mix well until the zucchini pieces are coated in oil.
- Cook on low flame, stirring occasionally, until the pieces are cooked soft. Add salt.
- If you don't peel the zucchini, the pieces will hold their shape and will be firmer, so it's up to you how you want it to turn out.
- Serve hot.
Serve zucchini beasan sabji hot with steamed rice or chapatis.
Do you have any favourite Indian zucchini recipes? Do share in the comment box below!
For zucchini besan sabji recipe in Hindi, Tamil, Telugu, Kannada, Urdu etc please use the Google translate button in the sidebar.
Archana Chari
Nags, and I thought I left a comment on your chow chow kootu about it! Silly me 🙂 It was brilliant, also I love love your recipe of that kootu! Such simple brilliance. Btw, I have also substituted it with ridgegourd, cucumber. Was all good.
divya
Wow.... looking super tempting curry,loving it.
Vanamala Hebbar
Very nice curry...
Spandana
Never tried Zucchini, the India way, becoz it gives out so much moisture!! But loved your recipe, have to try it!
Zareena
This looks lovely Nags. Never tried zucchini before. I don't know how it tastes. But I think so many delicious dishes can be made with this vegetable. Lovely dish.
San
Zucchini sabzi is a brilliant choice to make it without lots of hard work to put in. Like the simplicity a lot nags.
Nitts
You are right, zucchini is related to 'beerakay' or ridge gourd and in Telugu it is called 'neti beerakay'.
I've never seen it in Hyderabad, but remember seeing it many years ago in Varanasi, where we stayed as kids. I find it in the local markets in Kharagpur too.
An Open Book
hi nags..that does look like an interesting recipe. the vegetables available here apt for indian cooking are very less and i kinda struggle with the variety aspect. A friend once mentioned zucchini mezhukkupuratti n i ended up making it...was a delightful change from the usual, to say the least.
Priya
Simple and delicious sabji..
Anisha
Well that is a super easy and quick recipe.
Even I thought zucchini is from cucumber family. 🙂