Zucchini Besan Sabzi or Zucchini Besan Stir Fry, is a quick and easy side dish where zucchini is coated with seasoned besan (gram flour) and stir-fried until just tender and crunchy.

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

  1. Wash and cut 1 large zucchini lengthwise, and then into thin half-moon slices (around 2 cups).
  2. 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.
  3. 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.
  4. Add onions and saute for 1 to 2 minutes, till onions turn light brown.
  5. 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.
  6. Once the zucchini is cooked, increase the heat and brown the zucchini slightly. Ensure the besan is cooked well.
  7. 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.