Zucchini Tofu Curry

Zucchini  belongs to Squash family like opo squash( sorakaya), ridge gourd(Beerakaya), cucumber (Dosakaya). It's originated in Italy. When I make a trip to grocery store for vegetables i always get intrigued by the exotic vegetables. I love to explore and adapt them to the Indian cooking as well as try em out in their original cuisine. 

I use zucchini a lot in my kitchen.I use it in Sambar(Vegetable stew), make chutney, curry, etc. Especially in my Tot's food I always use it in one way or other. I get the mini zucchinis from organic store and grate it ,use it in almost everything for him. Because of it's subtle flavor you can incorporate otherwise his it in your toddler food easily ;-).My other favorite way is using in Pastas.

There are few varieties of Zucchini available in grocery store yellow, dark green, stripy.But I use the dark green color zucchini. I like it because of the color :-).  Also it looks firm.

Nutrition :Zucchini, like other squash is rich in Vitamin C and potassium. Another vitamin we get from this is Vitamin A.

As a squash it looks similar to Keera dosakaya(Cucumber) but cooks as opo squash( Dudhi/Sorakaya).The skin is thin and soft so it can be used with out peeling.It cooks very fast too.This particular recipe goes well with Rice and Roti.I have used chili powder in this recipe but you can also use green chili paste.I have used Tofu in this recipe coz tofu goes well with few vegetables and this is one of it.I have used the firm tofu as it would not crumble easily and holds shape while cooking.The sesame powder has been used in this recipe to give little thickness and some flavor to the bland zucchini and Tofu.

Servings:
Four (4)
Total time:
30 minutes
Category:
Vegetables/Tofu dishes
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
2 dark green zucchini
1/3 block of firm tofu
1/2 medium onion
1 tablespoon split bengal gram (Chanadal/Senagapappu)
5 teaspoon oil
Mustard seeds (Aavalu)
Cumin seeds (Jeera)
Salt to taste 
1 tablespoon chilli powder or 5 green chilli paste
2 tablespoon brown sesame seeds 

Zucchini Tofu Curry step-by-step Recipe with Photos

1. Chop onions and zucchinis into small pieces.
   
   
2. Chop Tofu into small cubes.
3. Make a paste of chillies if you are using green chillies.
4. Toast brown sesame seeds and make a powder in coffee grinder or using mortar and pestle.
5. Heat oil in a vessel. Season with mustard and cumin seeds.Add Chanadal (senagapappu) next and let it brown.
6. Add onions and sautee till they brown.
7. Add zucchinis and cook till the pieces are soft.I did not cover the vessel as zucchini would cook fast anyway. Covering the vessel might make the curry watery.
   
8. Add salt to taste and chilli powder. 
9. Add sesame powder and stir in nicely.
10. Finally add tofu pieces and stir. Cook covered for couple of minutes and turn off the stove. Covering the vessel after adding tofu will let tofu absorb all the flavors in the curry.
    
11. Garnish with coriander optionally and serve with Rice or Chapati.You can also top it on a toasted multigrain bread.
    

Related Recipes:

• Zucchini Chutney
• Zucchi parmesan Crisps
• Zucchini tomato Curry
• Pasta Alfredo with Zucchini
• Zucchini paneer parathas