Wednesday, August 12, 2009
The Invasion Of The Zucchini People
It's August and the one thing most people dread hearing more than, wanna come over and see the videos from our vacation? is , hey want some zucchini?
I grew up Italian, and ergo, I grew up eating zucchini, or in my case not eating it. They say eskimos have 200 words for snow, Italians have about 200 recipes for zucchini and I think I've had most of them. It's not the most exciting vegetable in my pantry and I'm always hesitant to prepare it..so i don't. Indian recipes are so full of a variety of vegetables, okra, and spinach, and green beans ,cauliflower, bitter melon potato and drumsticks..yes drumsticks are a vegetable, but that's for another day.
Zucchini are so plentiful this time of year, and so cheap that it seems a crime against the bankbook not to cook with them.
There's a Bangaladeshi recipe that I ran across in the cookbook Mangos and Curry Leaves that's just perfect for a hot summer lunch or dinner on the deck. It's comfortable next to other Indian vegetarian dishes, or a plain roast chicken as I did the other night.Zucchini stands in for the Indian potal squash. Plus, it only has 4 ingredients and takes about 8 minutes to cook, and you can't beat that.
So, get those zukes ready here's how it goes.
1.) 4 small zucchini
2.) slice them in 1/2 inch thick rounds.
3.) Mix together 1/4 tsp. of turmeric
4.) 1/4 tsp. of ground black mustard seeds
5.) 1/4 tsp. of cayenne
6.) 1 tsp of sugar
7.)Heat 2 Tbs of oil in a deep pan or Indian karhai and when the oil is hot pour in your spices and stir fry for a few seconds.
8.) Add the zucchini and move them around and stir them up keeping them moving.
9.) They'll be done in about 4 minutes. Sprinkle them with about 1/2 tsp. of salt and serve.
So there you have it, a great way to get rid of all those pesty zucches the neighbors keep leaving on your doorstep.
Say.... anybody wanna see some home movies???