Blogging Marathon# 49: Week 3/ Day 1
Theme: 1 Vegetable – 3 Dishes
Dish: Dry Curry — Zucchini Pesarapappu Iguru
My theme for this week of blogging marathon is to ‘Pick 1 veggie and make 3 dishes with it’. I had to think really hard on what vegetable to choose and after a lot of internal deliberations, I zeroed on Zucchini. Zucchini, courgette, green squash a staple along with potatoes and tomatoes in my kitchen and I thought this is a good opportunity to post some recipes that I frequently make at home.
Zucchini is available almost all year round and I make sure to buy them whenever I see some good looking ones. They are pretty bland by themselves and I almost always use them along with other veggies — roasted or stewed with eggplant and peppers. It is very versatile vegetable and can be used to bake bread, cake and cupcakes too.
If I have to compare zucchini to any Indian vegetable, then I would have to say it tastes like ridge gourd (beerakaya) with somewhat (but not really) bottle gourd or lauki’s (sorakaya) texture. So for the next 3 days, I have tried to use zucchini in 3 Indian flavored dishes.
First up is a dry zucchini curry with moong dal and coconut. Being a water vegetable, zucchini oozes out water while cooking, so to make sure that the curry doesn’t get too soggy, salt it right before turning off the heat. This curry is mildly spiced and can be served with both rice and roti.