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.
Ingredients
2 medium Zucchini
4-5 garlic peeled pods
Salt
mustard seeds
Turmeric
Chilli powder
Oil
Preparation:
- 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.
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