We are back from a ten-day vacation. My vegetable garden is relatively new, and I am anxious to check how it has fared with only the timed sprinklers watering it.
Not bad!
The plants are still alive, and the two zucchini plants I cultivated are spread thickly over the plot. Peeping out from under the foliage, I spy a bit of zucchini. I pull at the fruit. It is over one foot long. It is the largest I have seen, and it has a companion. These were just beginning to grow when we left on our trip. That’s when I learned that zucchini grows very fast, so it’s a good idea to keep an eye on them when they grow so you can harvest them young and tender.
The Indian equivalent of zucchini is a gourd called Toree. It has a mild, slightly sweet flavor. Like most squashes, it takes on the flavor of the seasonings and spices it is cooked in.
I cook zucchini with a five-seed seasoning called panch pooran (five seeds). I add a little heat to this dish to counter the slight sweetness of the zucchini. Panch Pooran seasoning is available at Indian grocery stores, but I have included a recipe for it in the notes. It goes good with squashes and cabbage.
Tori Panch Pooran Sabzi (Five-Seed Zucchini Vegetable)
Ingredients
- 4-6 medium zucchini
- 1 tsp 5-seed seasoning
- 1-2 small dry red chilies (more or less, to your taste)
- ¼ tsp red chili flakes (more or less, to your taste)
- ½ tsp turmeric powder
- ½ tsp salt (more or less, to your taste)
- 2 tbsp cooking oil
Panch Pooran Tadka
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- ½ tsp fenugreek seeds
- ½ tsp onion seeds (you can substitute 1 tsp cumin seeds for the onion sees.)
Instructions
- Wash the zucchini. Cut the stalk end. Split the zucchini in half length-wise and then again in half length-wise. Chop into bite-sized bits. Don't cut the bits too small, as they get squishy fast.
- In a wok or skillet, heat the oil on medium heat. Lower heat to medium-low and add the red chilies, give them a stir, and let them darken for about 30 seconds. They are pungent, so don't inhale, or you will start coughing!
- Add the five-seed seasoning, wait 30 seconds for it to crackle and pop, then quickly add the turmeric powder.
- Stir for a few seconds before adding the zucchini.
- Stir until the zucchini is nicely coated.
- Turn the heat up to medium and cook uncovered, stirring occasionally, until the zucchini is done(approximately 10-15 minutes).
- You can leave the vegetable crunchy or soft to your liking. You do not have to add water as the zucchini releases enough moisture to cook in.
- This dish goes well in a wrap or as a side with roti, dal, or rice.
Panch Pooran Tadka
- Toss all the ingredients together and store them in ajar.
- Fenugreek is a bitter seed; if you are not used to it, you can reduce it to 1/4 teaspoon.
- Panch Pooran can be used when fixing different squashes and cabbage.
Notes
