Anyone who has ever grown zucchini will know that you can get a glut of zucchini very quickly. I planted 4 plants this year, forgetting how large the plants get, and they seem to be taking over the veggie garden. They have already swallowed 2 chilli bushes and a whole lot of radishes!
So I have the opportunity to explore zucchini recipes at this time of year, trying to keep that glut under control. This is an Indian mixed rice – cooked rice is mixed with spices and perhaps a vegetable or other ingredient. Indian mixed rice dishes are flavoursome and healthy!
2 cups grated zucchini
2 cups cooked basmati rice
1 tspn black mustard seeds
1 tspn cumin seeds
2 dry red chillies, ends pinched off so they don’t explode
1 branch curry leaves
1 Tblspn ghee
1 onion, chopped
2 green chillies
0.5 tpsn black pepper
0.25 tspn turmeric
1 tspn garam masala
sea salt to taste
Take the green chillies and split them from the tail to near the head, without splitting the chillies in two.
Heat the ghee in a kadhai or heavy pan. Add the mustard seeds and allow them to pop. Add the cumin seeds and stir. When they begin to change colour, add the curry leaves and red chillies, and allow to splutter for a few moments.
Add the onion and saute until translucent before adding the zucchini, black pepper, turmeric, green chillies and a little salt. Mix well, cover and allow to cook for 2 – 3 minutes until the zucchini is cooked but still has texture.
Remove the lid, raise the heat and allow any moisture to evaporate.
Add the cooked rice and garam masala and mix well. Taste and adjust seasoning if required. Serve and enjoy.
recipe notes and alternatives
This goes well as part of an Indian meal, or with papad as a snack.
Avoid using the very large zucchini as they have large, hard seeds.
There is no need to peel the zucchini.