Govinda Dasu is neutral about Zucchini. He feels that sometimes it is kind of good. However, it is certainly not his favorite. He much prefers aloo fry. That being said, his parents want him to eat green vegetables, so they make him eat Zucchini. And, it is soft and doesn’t require too much chewing, so he finds it kind of good sometimes with annam (cooked rice), pappu charu annam, or perugu annam (yogurt rice).
Ingredients for Govinda Dasu’s South Indian Telugu Zucchini Koora
- Zucchini 4-5 pieces
- Salt 1-2 teaspoons
- Red chilli powder – ½ spoon
- Turmeric – ¼ spoon
- Hing – ¼ spoon
- Jeera – ½ spoon
- Mustard (avalu) – ½ spoon
- Peanut oil – 1 table spoon
1. Cut the Zucchini
Cut 4-5 zucchini into semi circular slices. Govinda’s mother and paternal grandmother prefer the semicircular slices, while Govinda Dasu’s father sometimes experiments with the more vertical slices.
2. Prepare the Pan
- Put the pan on the stove. Medium high heat.
- Add a tablespoon of oil (peanut).
- Add a teaspoon of jeera
- Add half teaspoon of mustard.
- Let mustard seeds splatter.
3. Add the Zucchini
- Add zucchini slices.
- Add 1 flat teaspoon of salt.
- Add a pinch of turmeric.
- Stir fry until zucchini is cooked
4. Add spices, apply Govinda Dasu’s family’s techniques
- Add 1/3 teaspoon of red chilli powder.
- If zucchini is watery , you can add a teaspoon of besan (chane ka dal powder).
- Mix it well and take it out of the stove.
- Eat it with rice or roti.