Indian-Style Zucchini: Zucchini with Coriander Lemon Dressing

Wondering what to do with zucchini in Indian cooking? Here’s your answer! With each bite, dhania nimbu wali zucchini delivers a delightful lemony jolt to the senses. Green, light and tangy, with a quick tadka of Indian spices, this zucchini side dish is summer exemplified.

Ingredients:

• 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 (hing) – 1/4 teaspoon
• Oil – 2 teaspoons

How To Make Indian-Style Zucchini with Coriander and Lemon:

1. Cut, pound, grind

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

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

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.

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

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 the zucchini wedges. Add salt, mix.

Cover and cook on medium heat.

Zucchini will give off water as it cooks, so you need not add extra water or worry about burning. Every other minute, uncover, stir the zucchini around, and cover again – until 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.

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.

Serve zucchini with coriander lemon dressing hot with a regular Indian meal (chapatis / rice / dal).

Plated below: zucchini with lemon coriander dressing alongside (clockwise) anar ka raita, chapatis, amaranth leaves stir fry, kachumber salad, beans in tomato garlic sauce.

Notes:

Looking for more zucchini recipes for Indian meals? Try zucchini tomato curry, easy cheesy zucchini, moong dal with zucchini and coriander.