zucchini 010

Dear Husband’s perpetual complaint is that the vegetables here in the United States, especially Zucchini have a sweetish taste to them and accents even more when cooked. He complains that it tends to ruin the taste of the dish and tends to steer clear from that vegetable. I on the other hand love it; and also being the sweet toothed person can never understand what the plight is all about. I eat hot and spicy food too, but also like the sweetish taste the vegetables have to offer when cooked. 

“Oh no, look what happened, I mistook Zucchini for a cucumber and bought it again” I said. 

“Yeah right, you need to come up with a better story than that” he said 

Wonder why he doesn’t buy my cucumber theory anymore! J 

Speaking of which, the food blogosphere has been raining cats and dogs with awards and I am thankful to Vanamala of My Kitchen World and Seema of My Randap for passing this award to me.  


“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

I would like to pass on this award to: Aparna of My Diverse Kitchen, Bhags  of Crazy Curry and  Kamini of  Bubbling-Cauldron.


2 medium Zucchini
4-5 garlic peeled pods
mustard seeds
Chilli powder


  • Dice the zucchini in half-moon shapes ( Actually any shape is fine as long as it is small)
  • Heat oil in a kadai and then add the mustard seeds. Once they splutter add garlic and fry until brown.
  • Add the diced zucchini and crank up the heat a bit. Add salt and fry for a bit.
  • Zucchini tends to leave lot of water while cooking, so no additional water is necessary to cook this.
  • When nearly cooked add turmeric and chilli powder. Adjust taste.

Serve hot with rice, rotis or phulkas.

Related Posts Plugin for WordPress, Blogger...
Website Pin Facebook Twitter Myspace Friendfeed Technorati del.icio.us Digg Google StumbleUpon Premium Responsive