Monday, February 20, 2017

Zucchini Besan Sabzi | Zucchini Besan Stir Fry

Zucchini Besan Sabzi1.jpg

I have always used Zucchini in various cuisines but not in Indian recipes. There are so many indian flavors which when experimented with different vegetables can spice them up as well. My MIL makes Besanwali bhindi (Okra stir fried with gram flour) and I decided to try the recipe with Zucchini this time. Ouch! People might think I am kidding. But no, this recipe really came out good and so decided to share my recipe online.

Serves: 3-4
Preparation time: 5-8 mins.
Cooking time: 12-15 mins.


2 medium sized zucchini
3 tablespoon besan (gram flour)
1 teaspoon jeera (cumin seeds)
¼ teaspoon mustard seeds
1 or 2 dry red chillies
½ teaspoon turmeric powder
¼ teaspoon hing (asafoetida)
1 medium sized onion (finely chopped)
1-2 tablespoon oil
3-4 curry leaves
Salt to taste

Zucchini Besan Sabzi2.jpg


  1. Wash and dice the zucchini.
  2. Mix together zucchini, besan, turmeric, hing and salt in a bowl until the zucchini is well coated with the spices. Set aside.
  3. In a pan, heat oil and add mustard seeds, cumin seeds and curry leaves.
  4. Once they splutter, add in onions and fry them till they turn pink.
  5. Add in zucchini and mix well to coat thoroughly the mixture.
  6. Keep on low flame and keep stirring occasionally, until the zucchini is soft and tender.
  7. Garnish with fresh chopped tomatoes and serve hot.


  • You can peel the zucchini if you like a softer and tender version. I have not peeled it so that it remains firmer while cooking and after.

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