Thursday, October 2, 2014

Pan Fried Zucchini, Indian Style - Zucchini Besan Sabji

Besan, chickpea flour, is one of my favorite ingredients. It does what flour does without the gluten and more flavor! I love it as a pancake and it's what makes pakoras so delightfully crunchy. Here it's used to create a delicious coating for zucchini.

While some of you readers may be in the land of early frost (hello Minnesota!), others may be enjoying an extended harvest and we all know how zucchini becomes really tiresome by now! So toss it with some chickpea flour and spices and pan fry it up into so crunchy delicious that your diners will love!

Pan Fried Zucchini, Indian Style - Zucchini Besan Sabji (from Edible Garden)

2 zucchini, diced (do not peel, it helps it hold together better in the pan)
3-4 tablespoons chickpea (besan) flour
1 teaspoon cayenne powder
1/4 teaspoon turmeric
1/8 (pinch) asafoetida (hing) powder
1/2 teaspoons salt
2 tablespoon olive oil
1 teaspoon cumin seeds
1/4 teaspoon yellow mustard seeds
curry leaves (if you have them)

Toss chickpea flour with cayenne, turmeric, asafoetida and salt and then toss zucchini in mixture and set aside. Heat a heavy bottom skillet over medium high heat for a few minutes. Add the oil and the cumin and mustard seeds and cook until mustard seeds start to pop. Add curry leaves if you have them and the zucchini mixture and spread evenly to pan fry, cooking about 5-6 minutes. Use a meta spatula to flip them as a layer when they begin to form a crust and cook on the other side, browning nicely. Serve immediately.


Recipes currently inspiring me:

"Lime in the Coconut" Salmon at Cinnamon Spice and Everything Nice
Banh Mi-Less Banh Mi Bowl at Keeping It Kind
Rainbow Cookie Cake at Amateur Gourmet

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