Zucchini with Coconut

Zucchini with Coconut


  1. 4 medium zucchini grated in a food processor
  2. Handful of hot green chilies
  3. 1/2 a coconut grated.
  4. Handful of coriander leaves, chopped.
  5. Turmeric and salt to taste.
  6. 1 tsp kalonji to sizzle


  1. On a large, deep, non-stick saucepan heat oil (3 tblsps) and sizzle kalonji and 4/5 split green chilies.
  2. Pour in all of the grated zucchini at once and start stirring. 
  3. After about 5 minutes on high fire, sprinkle salt and turmeric and stir and fry for a while longer taking care not to burn vegetable.
  4. Now cover tightly, lower heat, and steam for at least 8 minutes.
  5. No need to add water as zucchini releases enough water.
  6. Lift cover, stir, taste for doneness and add 1 tblsp sugar (or more if desired; this dish is supposed to be sweetish).
  7. Now turn heat to medium high, throw in the grated coconut and stir and fry until oil floats up to the top and almost all of the water evaporates.
  8. This may take 5 minutes or more.
  9. Sprinkle with chopped coriander leaves. Serve with hot rice.

Source: Bharati Mitra

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