Zucchini Channa Poriyal/Palya/Subzi

Living in a small town, I don’t have access to a lot of Indian veggies. But that is kind of good actually, once I get over my initial reaction of – ” Oh my god! The same vegetables again this week!” I have to genuinely try to cook veggies differently to stop myself from getting bored of the same food 😀 Last week that repeat vegetable was zucchini – hence this recipe is up on the blog!

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Spinach curry with coconut gravy (Soppina Kayi Sasive Gojju)

Spinach is an absolutely versatile vegetable, right? You can puree it into a delicious soup or throw it into pasta or rice to get a ton of flavor or you can cook up a delicious curry or make some healthy salad! Every week, I pick up a box of spinach and have it handy around the kitchen. One of my absolute favorite ways to use spinach is in the form of a curry. This spinach curry with coconut and tamarind is a real easy dish to put together. These kind of easy recipes help me get through a busy week 🙂

Spinach Curry with Coconut Gravy

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Radish and Channa Kara Kuzhambu (Tangy gravy)

I realized I hadn’t put up any radish recipes on the blog – so I have a couple of recipes coming your way. The first one is a Kara Kuzhambu using radish and channa. Kuzhambu is a gravy dish from Tamil Nadu. There are a lot of varieties of Kuzhambu. I love Kara Kuzhambu in restaurants and wanted to give it a shot at home. The traditional Kara Kuzhambu is a tangy gravy with tamarind, tomatoes, and onions and doesn’t use a lot of veggies. But I knew I had to add in some veggies – so instead of the usual combinations like potato or brinjal, I tried something different to up the game 🙂 So here I am with this new recipe! If you  are a fan of the traditional kuzhambu and are wary of adding veggies in, think of this as just another side-dish! No matter what the name, the combination of radish and tamarind gives this curry a unique taste.

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Sweet Pumpkin in Coconut-Tamarind Gravy (Sihi Kumbalakayi Gojju)

I always try to include a variety of vegetables in my diet (and in my recipes on the blog too!). With creative use of spices, even the fussy eater can fall in love with vegetables 🙂 Gojju is a Kannada term used to describe any gravy based vegetable dish. Here I have combined sweet pumpkin with a tangy gravy. The spicy red chilies, the tangy tamarind, and the slightly sweet fresh coconut perfectly blend with the taste of pumpkin. this is indeed a lip-smacking curry.This sweet pumpkin gojju reminds me of temple food in Karnataka 🙂  With just 5 or 6 ingredients readily available in your house you can whip this up in under 20 minutes.

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Did you know? Sweet pumpkin has a lot of nutrients – it is rich in Vitamin A and potassium. Pumpkin being rich in fiber will also keep you full longer! 

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Zucchini Aloo Jeera (Zucchini and Potato with Dry Indian Spices)

This recipe was created on one of those days when I was super hungry and wanted a super easy and quick side for chapathi. There was no other vegetable on hand except for some zucchini and potatoes that I had bought at a farmers market! Well, I ended up making a quick side using both the veggies 🙂 The subzi was so delicious that I had to share the recipe here!I did not over cook the zucchini so it was just slightly crunchy. The boiled potatoes just add a soft bite! And the garlic here just adds a kick! I think this is a great way to start trying out zucchini if you have never tried it before 🙂 Zucchini gets cooked in no time and works well with so many flavors – I use it in a lot of dishes like  Sabut Masoor Dal (Brown Lentils) with Zucchini,  Cucumber Zucchini Stir Fry (Palya/Poriyal) and Zucchini Yogurt Dip (Raitha)
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This one is not so much of a recipe – I just used all the basic handy spices like cumin, chilli powder and some garlic. Tossed everything up together and that is about it 🙂 The thing is somedays that is about all the cooking I want to do. Yes I love cooking and experimenting but I don’t like doing something elaborate at the end of the day! I like having some simple, and easy recipes around that I can try on busy weekdays.
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Zucchini Aloo (Potato) Jeera

  • Servings: 2-3
  • Difficulty: easy
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Ingredients
  1. 2 zucchini
  2. 1 small potato
  3. 1/2 tsp cumin seeds
  4. 2 cloves garlic
  5. 1/2 tsp cumin powder
  6. 1/4 tsp coriander powder
  7. 1/2 tsp red chilli powder
  8. 1/4 tsp garam masala powder
  9. Salt to taste
  10. 1 tbsp oil
  11. pinch of asafoetida (hing)

Method

  1. Wash and peel the potato and chop it into small bite sized pieces. Wash and chop the zucchini also into bite sized pieces.
  2. Chop the garlic finely. Mix the spice powders (except hing) together with 2 tbsp of water.
  3. Take a large saucepan and heat 1 tbsp oil in it. Add the cumin seeds and let it turn slightly golden in color. Add the chopped garlic and hing and sauté for a few seconds. Add the spice- water mixture to the pan and let it cook for one minute.
  4. Add the chopped potato and sprinkle some salt. Let it cook for 5-8 minutes till it is half cooked. Then add the chopped zucchini to this and cook till the zucchini is tender and the potato is fully cooked.
  5. Don’t add too much water as the zucchini can become mushy! Adjust salt and any spice required. You can add some lemon juice too! Serve hot with rice or chapathi.

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