Zucchini & Squash Dish- Turai ki bhujia
This is a simple and delicious, South Asian style zucchini & squash, also known as, turai ki bhujia. I will be the first one to admit that I did not like eating vegetables growing up but this recipe right here has changed my mind. Not only this is easy to make, but its also super tasty. It is also low in calories and super nutritious. This recipe is made with three easy steps. First, peel the zucchini/ squash and cut it into slices and set aside. Secondly, prepare the onion- tomato base with spices. The finally add your vegetables and cook until its done. Serve it over a bed of fresh basmati rice or simply enjoy it with roti.
Traditionally this is made with zucchini or ridge gourd to be more specific. However, in the USA, zucchini is much more accessible. You may use ridge gourd if available to you. Squash is also optional and can be omitted. I personally think the squash complements the zucchini and gives it more flavor. If you choose to omit squash, please remember to substitute it with more zucchini. Also, you can control the spice level but adding more or fewer spices. Check out the recipe below. The recipe is also on our YouTube channel. Enjoy!
Zucchini & Squash Dish | Turai Ki Bhujia |
Ingredients
- 1/4 cup oil
- 1 onion sliced
- 1/2 tsp cumin
- 2-3 red button chilies or 1/2 tsp of red chili flakes
- 1/2 tsp red chili powder
- 1/4 tsp turmeric
- 1/2 tsp coriander
- 1/4 tsp garam masala
- 1 tomato medium-sized
- 2 zucchinis medium-sized (peeled and sliced)
- 2 squash medium-sized (peeled and sliced)
Garnish
- 1/4 cup cilantro
- 2-3 green chilis
Instructions
- In 1/4 cup of cooking oil, add 1 sliced onion. Saute until translucent.
- Add cumin and fry for 1 minute
- Add 1 tomato, red chili powder, turmeric, coriander powder, and garam masala. Fry for 1-2 minutes. Cover the lid and cook until tomatoes are softened.
- Add the peeled and sliced zucchini and squash and mix.
- Cover the lid and cook for 8-10 mins. Note: Vegetable will release water while the pot is covered. The goal is for the veggies to cook in its own water. You may have to uncover the lid, mix for a few seconds, and cover the lid for veggies to release water.
- Once the veggies are cooked, uncover the pot and cook until the remaining water dries up.
- Garnish with cilantro and green chilies. Serve with roti or over plain rice.