[gardeners] Zucchini recipe

Liz Albrook (gardeners@globalgarden.com)
Tue, 2 Jun 1998 09:25:35 +0000

This is mostly for Pat -- she's going to need it.  

This dish is very unusual -- a blessing when one has a plethora of 
zucchini.  Originating in Tanjore, India it's not for the faint of 
heart -- the concept of sweetened zucchini is not for everyone.  I 
swear it's wonderful -- particularly when made with some of 
Margaret's authentic Indian chiles.

Zucchini in Sweet Milk Sauce with Chile Flakes
(Paal Kootoo)

1 pound tender young zucchini
1 c milk
3 T jaggery or light brown sugar
1/2 t. coarse salt
2 t. cornstarch dissolved in 2 T milk or water
1 T light sesame oil (I use olive oil)
1/2 t black mustard seeds
3/4 t split white gram beans (urad dal, optional)
4 dry red chile pods, broken into bits (discard seeds for a milder 
flavor if desired)

1. Slice zucchini into 1/4 inch rounds. Steam until just cooked and 
set aside. 
2. Mix the milk, sugar and salt in a 3 quart pan; bring to 
boil over medium-high heat.  Add the cornstarch and cook, stirring, 
until the sauce thickens.  Add the zucchini and cook until heated.  
Turn off the heat.
3.  Heat the oil in a small frying pan over high heat. Have a lid 
handy to cover the pot.  Add the mustard seeds to the oil.  If using 
the gram beans add them to the oil as the mustard seeds begin to 
sputter.  Cover the pan until the mustard seeds stop sputtering.  Add 
the chile pieces, shake the pan a few seconds to cover the chile 
pieces, then immediately pour the contents of the pan into the 
vegetable mixture.  Stir to mix and serve.

which I highly recommend.