WTNH– Rinku Bhattacharya does some summer seasonal cooking with an Indian flair by showing us how to make Tempered Zucchini with Creamy Yogurt and Pine Nuts.
Rinku Bhattacharya cooks and writes about Indian cooking with a local accent. As a busy working mom on the go, her recipes are practical, fresh and simple. Her cooking is a happy marriage of good local produce and fresh Indian spices.
For more information, go to http://www.cookinginwestchester.com.
Tempered Zucchini with Creamy Yogurt and Pinenuts Recipe:
This recipe originated in the eastern Indian state of Orissa, where it is made with eggplants. She kept the seasonings intact but substituted tender, prolific summer zucchini for the eggplant. Pine nuts add a touch of richness that compensates for the lighter texture of the zucchini.
Prep Time: 10 minutes
Cook Time: 5 minutes
1 cup whole plain yogurt
¾ teaspoon salt or to taste
½ teaspoon sugar
3 tender young zucchini
¼ teaspoon turmeric
½ teaspoon red cayenne pepper powder
2 tablespoons oil
¾ teaspoon black mustard seeds
⅛ teaspoon asafetida
8 to 10 curry leaves
¼ cup pine nuts
Method of Preparation
1. Beat the yogurt with the salt and sugar in a medium mixing bowl and set aside.
2. Remove the zucchini tops and cut crosswise into slices (about ¼ inch in thickness). Rub the zucchini with the turmeric and cayenne pepper powder.
3. Heat the oil in a skillet and add the mustard seeds and cook until the seeds begin to pop and crackle.
4. Add the asafetida and curry leaves and immediately add the zucchini. Stir-fry the mixture for about 2 to 3 minutes.
5. Pour the mixture over the yogurt and mix lightly. Place in a serving bowl and garnish with the pine nuts before serving.