Zucchini Ki Bhaji Stir Fried Zucchini Food

ZUCCHINI KI BHAJI - STIR-FRIED ZUCCHINI

Steps:

• Wash the zucchini thoroughly and pat dry. Now cut into quarters lengthwise and then dice into 1" pieces.
• Put the cut zucchini into a large mixing bowl. Add the bengal gram flour, turmeric, cumin and red chilli powders, salt to taste and mix well to coat all the zucchini pieces.
• Keep aside for later.
• Heat the oil in a deep pan on a medium flame, till hot.
• Add the cumin and ajwain seeds and cook till they stop spluttering. Now add the zucchini and mix well.
• Simmer the flame and cook till the bengal gram flour coating is cooked - it will look golden and give off a cooked aroma. Ideally the zucchini will also be cooked by this time.
• Serve hot with Chapatis or rice and your favorite Daal.

STIR-FRIED ZUCCHINI

Steps:

• In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

PAN-FRIED ZUCCHINI

Steps:

• Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
• Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
• When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

STIR-FRIED ZUCCHINI

Steps:

• Cut zucchini into 1/4-inch pieces.
• In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated.
• Add water, salt and sugar.
• Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.
• VARIATION: 1/4 olive OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR.
• COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS.

STIR-FRIED ZUCCHINI RECIPE

Steps:

• Dice zucchini into 1/4-inch pieces.
• Heat oil In a skillet over medium-high heat, then add zucchini, garlic, and Worcestershire sauce until zucchini is soft (about 6-8 minutes), adding 2-3 teaspoons of water if necessary.
• Sprinkle sesame seeds and green onions over the top, and serve warm.

EASY ZUCCHINI STIR-FRY

Steps:

• Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.