Stuffed Zucchini Sabzi

A healthy & amazing dish that is packed with flavors from aromatic spices and cooked in a thick crunchy cashew paste!


Zucchini -2
Cashew nuts- 1/2 cup, crushed into coarse powder
Ginger-garlic paste- 1 tsp
Green chilies-2, finely minced
Turmeric powder – 1/2 tsp
Kashmiri chili powder – 2 tsp
Cumin powder- 1/4 tsp
Coriander powder – 1 tsp
Asafoetida – A pinch
Cumin seeds- 1/4 tsp
Mustard seeds- 1/4 tsp
Bay leaf-1
Whole dry chili-1
Coriander leaves – A small bunch, finely chopped
Water- As needed
Oil- As needed
Salt- To taste

Method: Wash and cut each zucchini into 3-4 pieces length wise. Make a deep slit on each zucchini piece through the center, making sure not to cut it into halves. In a small bowl, mix together the cashew powder, ginger-garlic paste, minced green chilies, half of the turmeric powder, half of the chili powder, cumin powder, coriander powder,  half of the chopped coriander leaves, & salt. Mix together adding little oil to form a coarse paste. Take a spoonful of the prepared masala paste and stuff it into the gaps of the zucchini pieces. Save the remaining masala for the gravy. Heat oil in a pan. Splutter mustard seeds and cumin seeds. Add the bay leaf, asafoetia, & turmeric powder, and saute for 1 min. Add the stuffed zucchinis and mix well so that the oil gets coated over the zucchini pieces. Cover with a lid and cook on low flame for 5-10 mins. Once the vegetable is half cooked, add 1 tsp of chili powder and mix well. Add the remaining masala paste & season to taste. Mix well so that the veggies are coated with the masala. Add 1/2 cup of water and mix well. Cover with a lid and cook for another 10 mins.  Once the zucchini pieces have cooked well and the gravy has thickened, garnish with the chopped coriander leaves and mix well. Remove from flame. Serve hot with roti or paratha.


Leave a Reply

Your email address will not be published. Required fields are marked *