Simple, practical, and full of everyday flavour, Zucchini Besan Sabzi Recipe is a vegetarian Indian, North Indian side dish made with zucchini, coconut oil, and cumin (jeera) seeds in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Indian, North Indian
Ingredients
- 1 large zucchini ((cut lengthwise, and then into thin half-moon slices) (about 2 cups))
- 1 tablespoon coconut oil
- 1/2 teaspoon cumin (jeera) seeds
- 1 stalk curry leaves
- 3 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 3 tablespoons besan (gram flour) ((or chickpea flour))
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon amchur (dry mango powder) ((or 1 teaspoon of lime juice))
- 1 tablespoon coriander leaves
- salt (to taste)
Method
- Wash and cut 1 large zucchini lengthwise, and then into thin half-moon slices (around 2 cups).
- Wash and cut 1 large zucchini lengthwise, and then into thin half-moon slices (around 2 cups). Note: You can replace besan with almond flour for a low-carb/keto recipe.
- Heat oil in a pan or Kadai, add in cumin (jeera), and let it crackle. Then add curry leaves and minced garlic and saute for another 30-40 seconds.
- Add onions and saute for 1 to 2 minutes, till onions turn light brown.
- Then add the zucchini besan mix to the pan and mix everything well. Cover the pan with a lid and cook for 4-5 minutes on medium-low flame until the zucchini is tender.
- Once the zucchini is cooked, increase the heat and brown the zucchini slightly. Ensure the besan is cooked well.
- Serve hot with roti, rice or eat as it is.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
