Ok, ok why am I getting ahead of myself here and making a summer recipe in the beginning of spring? It's true, the season for zucchini is June - August but I loooove zucchini - it's so easy to make and all you need are minimal spices to enjoy it, it's that good! So when I saw it in the market I thought I struck gold!
I came home and immediately set to finding the easiest way to cook it. By sharing the recipe now, I guess I'm way ahead of the zucchini recipe sharing party hehe.
Just look at that zoodle (zucchini noodle) swirl!
So, I know I've committed to cooking mostly Kerala food and that too, mostly vegetarian so you're probably wondering, what are zucchini's doing here? They're not typical to Kerala vegetables...! Well, to be fair, neither are broccolis but we cooked it up in typical Kerala fashion, as a broccoli mezhukkupuratti. So in the spirit of bringing a taste of Kerala to Hong Kong, we'll be using fruits and veggies we find in the local market and cook it with that Kerala flair we're all beginning to know and love (this is where you guys all nod in unison and tell me you're loving my cooking, or at least the pictures of it :P)!
Best thing about zucchini - you really don't need to coax the flavour out of it. However, when I was cooking the zucchini with coconut oil, using basil wasn't the bestest of ideas. It just lacked a certain depth (have I just gotten THAT used to coconut oil and Indian spices?! Hmmm possible... and not even sorry!).
So I shall share a recipe with you that tickled my tastebuds, is perfect for summer and is ridiculously simple. I'm down for some noms, are you??
Enjoy your light, sweet and scrummy carrot and zucchini stir fry!
Ayurveda Dosha Suitability
In a large wok, heat coconut oil and crackle cumin seeds. Then add curry leaves and saute till slightly crispy. Add grated carrots and sauté till slightly soft (approx 2 minutes).
Add zucchini, salt, pepper and turmeric powder and sauté till soft and tender (approx. 10 minutes).
You can either spiralize the zucchini using a spiralizer or use a mandolin/ grater. If you're using a mandolin/ grater, grate the zucchini, stack up the zucchinis then slice vertically to get thin zucchini slivers.
Instead of zucchini slivers, you can just as easily slice into full moon slices. However, also make sure to cut the carrots the same way, though, bear in mind the carrots will take longer to cook depending on the thickness of each slice.
Carrots in this recipe are actually optional, it will taste just as good without them - I added them in because I quite liked the colour contrast. :D