Dhania Nimbu Wali Zucchini: Zucchini with Coriander Lemon Dressing

28 Jun

Zucchini Lemon Coriander

With each bite, dhani nimbu wali zucchini gives a delightful lemony jolt to the senses. Green and light and tangy, this veggie side dish of zucchini with coriander lemon dressing is summer exemplified.


Zucchini with Coriander Lemon Dressing

You Need:

  • Zucchini – 400 grams (1 large or 2 medium)
  • Coriander leaves – 1 small bunch
  • Green chilies – 2 (adjust to taste)
  • Freshly squeezed lime/lemon juice – 1 tablespoon
  • Salt – to taste
  • Cumin seeds – 1/2 teaspoon
  • Coriander seeds – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Asafoetida powder – 1/4 teaspoon
  • Oil – 2 teaspoons

Zucchini, Coriander, Green Chilies, Lime

How To Make Zucchini with Coriander Lemon Dressing:

1. Cut, pound, grind

Zucchini: Slice the unpeeled zucchini into thin wedges about 3-cm long.

For medium-sized zucchini: remove the ends, slice lengthwise into quarters, then halve each quarter. Cut the zucchini wedges into 3-cm long pieces.

Zucchini Chopped

Dry whole spices: Coarsely grind together coriander seeds and cumin seeds. You could do it in a mortar and pestle, or with a few seconds’ run in the chutney grinder.

Asafoetida Powder, Turmeric Powder, Cumin Coriander

Fresh coriander-chili paste: Chop coriander leaves and green chilies roughly. Place them in the chutney grinder.

Coriander and Green Chilies

Give the grinder a quick run to make a coarse coriander-chili paste.

2. Cook!

Heat two teaspoons of oil in a pan or kadhai.

When the oil is hot, add asafoetida powder, coarsely ground coriander-cumin powder.

Stir for a few seconds, then add turmeric powder and follow with zucchini wedges. Add salt, mix.

Zucchini, Cooking

Cover and cook on medium heat.

Zucchini will give off water as it cooks, you need not add any extra water or worry about burning. Every other minute, uncover, stir the zucchini around, and cover again – till it is nearly done. This will take around 7-8 minutes.

Add coriander-chili paste to the pan. Mix well to coat the zucchini wedges evenly with the green paste.

Cook uncovered on high heat for a minute or two, so that the excess water dries up.

Zucchini with Coriander Chili Paste, Cooking

Turn off the heat. Stir in freshly squeezed lemon juice. Cover and let zucchini with coriander lemon dressing rest for a few minutes before serving.

Zucchini Lemon Coriander

Serve zucchini with coriander lemon dressing hot with chapatis and dal.

Notes:

Looking for more zucchini recipes to go with Indian food? Try zucchini tomato curry, easy cheesy zucchini.

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