Friday, September 25, 2009

Stuffed Zucchini Shaak

The original recipe asks for longish baby eggplants which are very difficult to find here. But this summer, my generous neighbor shared her baby zucchinis with me. I thought of using my MIL's stuffed masala for these beauties.

Bharela Zucchini nu shaak
Stuffed Zucchini
5 baby zucchinis, stems removed, make pockets around the length, thus, leaving each zucchini whole

Grind to a smooth paste
1/2 cup fresh cilantro/coriander leaves
2-3 green chilies (more or less per taste)
2 garlic cloves
1 tsp coriander-cumin seed powder
1/2" ginger
1/2 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp Gujarati Garam Masala
1/2 tsp sugar
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Stuff green paste in the pockets of each zucchini. Leave remaining green masala aside
2. Heat oil in a saucepan. Add tempering ingredients.
3. As they splutter, switch the gas to low. Place the stuffed zucchinis carefully. Add remaining green masala and 1/4 cup water. Cover and let it cook for about 7 minutes.
4. Flip the zucchinis. Cook for another 7 minutes or so. The vegetable should be cooked but still hold its shape. It shouldn't be mushy.
5. If needed add more water.

Note -
1. The original recipe calls for long baby eggplants.


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