![\"Zucchini](\"\/mahanandi\/images\/zucchini\/zucchinikurmaimagecopyrighted5.jpg\")
\nZucchini Kurma<\/small><\/center><\/p>\n
When we buy vegetables that are in season, they reward us with incredible fresh flavor. I guess, as if saying thanks for saving them from a fate of an artificial light enhanced, wax coated, every 30 minute sprinkler spray hell of 24-hour open, chain grocery shop environment. <\/p>\n
Zucchini is one such vegetable. My first few times cooking this vegetable, the result was not good. The vegetable went all weepy with no taste or substance. I thought what a loser and why would anyone pay good money to buy this. Keep in mind that we don’t get this vegetable in India. After a year break, the next spring, I couldn’t resist giving them another try when I saw the farm fresh, tender skinned and no waxed zucchinis in an appealing shade of pale green. They rewarded me for buying them fresh. The curry with them tasted good, almost like ridge gourd<\/a>, my favorite vegetable from India. I guess that’s why people often say moving to a new country is a learning experience. Everyday is a new day to find out something new about people, traditions and particularly about food.<\/p>\n We can get zucchini that is freshly picked for the day from neighborhood “Rulli Brothers”<\/a> grocery shop. I like to cook them by baking & broiling<\/a> for few minutes or as traditional Indian curry. This is one such recipe where zucchinis are cooked with other fresh vegetables like bell peppers, new crop potatoes, carrots and springtime tomatoes. A satisfying taste and filling side dish suitable to any time of the day.<\/p>\n Recipe:<\/strong><\/p>\n Cut and chop:<\/strong><\/small><\/font> Heat in a large pan over medium heat:<\/strong> <\/small><\/font> Add and cook:<\/strong><\/small><\/font>![\"Zucchini,](\"\/mahanandi\/images\/zucchini\/zucchinikurmaimagecopyrighted1.jpg\")
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\nFresh Zucchinis – 2, cut into big bite sized cubes
\nBell Peppers – 2, cut into small pieces
\nBaby potatoes – 6 to 8, cut into cubes
\nCarrot – 1, cut into cubes
\nTomatoes 6 to 8 or 1 pound cherry tomatoes – chopped
\nOnion – 1, chopped into small pieces<\/font><\/p>\n
\n1 tsp of peanut oil. To it add and toast
\n1 tsp of each – minced garlic, cumin, mustard seeds and few curry leaves (tadka<\/a>)<\/font><\/p>\n
\nFirst onion, then tomatoes until they soften.
\nNext, 1 cup of overnight soaked dried green peas<\/a>
\nAlso all the chopped vegetables – Zucchini, bell peppers, potatoes and carrots
\nAdd 1 cup of water and mix. Cover and simmer for about 10 to 15 minutes on medium heat.<\/font><\/p>\n
![\"Zucchini](\"\/mahanandi\/images\/zucchini\/zucchinikurmaimagecopyrighted6.jpg\")