January 11, 2007
Healthy Sabzi of the Week - Zucchini
Now that the last new year sweets, cookies and other goodies have been consumed, new year resolutions have been made and days have a semblance of routine, and I have started complaining about the weather, I know I need to jumpstart my week. So, I am back with the Healthy Sabzi of the Week series.
Let me tell you I was surprised by what I found. I knew that it was a low calorie vegetable, has moderate amounts of potassium and magnesium. But what I didn't know is that it is a good source of Vitamin C. Now who would have thought that! For nutritional and other benefits, click here and here.
This is a easy potato and zucchini recipe. It has nigella (kalonji) as one of the main seasoning and is served dry or with a thick curry. It tastes great in both versions, but I prefer the dry one. The sabzi goes well with parathas.
Ingredients: Serves 2-3
2-3 medium red potatoes
2 dry red chillis
2 - green chillis
1/2 tspoon nigella seeds
1/4 tspoon methi seeds
small cube - ginger - chopped thinly
1/2 tspoon cumin seeds powder
1/2 tspoon coriander seeds powder
1/4 tspoon turmeric powder
1 tspoon olive oil
1/4 cup water
salt to taste
Method: Clean and cut the potatoes into small cubes.
I like to leave some of the zucchini rind. So I remove the rind of in alternate strips. Cut zucchini into medium cubes.
Heat olive oil in a pan and temper it with nigella seeds, methi seeds, red and green chillis. Add the ginger in a couple of minutes.
Add the potaoes and saute it with a closed lid for 3-4 minutes. Add turmeric, cumin and coriander powder and mix it well.
Now add the zucchini, salt and water and let it cook for 8-10 minutes (closed lid) on medium heat till the water evaporates or the potato is cooked.
Serve hot with roti, or paratha.