[VeganMoFo 2014] Zero Oil Zucchini Curry Recipe

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I wriggle my nose whenever I hear the word 'Zero Oil' for a recipe, probably because of my many previously failed kitchen experiments. An Indian curry dish without oil (or any kind of fat) seemed incomprehensible until I tried today's version by my fellow blogging pal, published in GoodFood India (August 2013). I was meaning to try it since last year and the opportunity finally arrived last week. The freshly ground spice powder forms a lovely curry base and compliment very well with a subtle vegetable like Zucchini. I am sure when substituted with any other firm veggie like potato or squash it will give out equally good results. If you'd like to a taste of good curry without any guilt of excess oil floating on the top, then there is no better recipe than this!. 

Previously On VeganMoFo 2014 -

Day 1 | No Grind Chutney with Gongura (Sorrel) Leaves
Day 2 | Moongachi Bhaaji | Whole Green Gram and Potato Curry with Koli Masala

Day 3 | Crispy Hedgehog Potatoes with Garlic and Herbs

Day 4 | Cabbage and Onion Vada/Fritters

Day 5 | Ripe Red Chilli Pickle

Day 6 | Garlic Tostones | Puerto Rican Twice Fried Plantains With Rice and Beans 

Recipe Image from August 2013 GoodFood India Magazine

Zero Oil Zucchini Curry Recipe

Recipe Source: Nandita Iyer for GoodFood India Magazine (August 2013)

Serves 2-3

Ingredients:

zucchini 2 medium cut into cubes
water 3/4 cup
turmeric powder a pinch
asafoetida (hing) a pinch
salt 1 tsp + extra to taste
coriander leaves to garnish

For the Masala:

red chillies 2, broken into small pieces
white sesame seeds 1 tbsp
toor dal 1 tbsp
coriander seeds 1 tsp (I used coriander powder)
cumin (or fennel) seeds 1 tsp
unsalted peanuts 1/4 cup, roasted

Preparation:

On low flame, dry roast all the masala ingredients together, except for roasted peanuts. Once the toor dal turns golden, remove from heat. Cool and grind along with the peanuts into a fine powder. Set aside.

Cut zucchini into cubes. 

In a pan, bring to boil 3/4 cup water along with turmeric, asafoetida and salt. Add zucchini and boil for 4-5 minutes until the pieces are soft but retain their shape. Do not drain the water left in the pan. 

Add the powdered masala to the cooked zucchini pices. On a low flame, mix everything together and add little water if necessary. Season well and garnish with coriander. 

Serve with rice, dosas or any rotis. 

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