Wednesday, March 21, 2012

Sauteed zucchini with chickpea flour

We love zucchini in any form and this is another quick and creative way to use zucchini. The chickpea flour forms a lovely crust on the zucchini helping it to retain its structure while sauteing. With the addition of spices the crisp coating of the chickpea flour livens up the usually not so lively zucchini. In this recipe, I use a little more spice than I would normally use since the chickpea flour by itself can be flat and the spices help to bring out the flavor of the flour.

Along with a bowl of warm dal and some roti or pita this makes an easy weeknight dinner.

Sauteed zucchini with chickpea flour
2 extra large or 3 medium zucchini (about 6 cups chopped)
3 tablespoon chickpea flour (besan)
1/2 teaspoon cayenne
1/4 teaspoon turmeric powder
3/4 teaspoon kosher salt
3/4 teaspoon ajwain seeds
4 teaspoons canola oil
  1. Mix the chickpea flour, cayenne, turmeric powder, and salt in a large bowl and toss the zucchini pieces in it to coat evenly and set aside.
  2. Heat a large heavy bottomed non-stick skillet with canola oil. Add the ajwain seeds to the hot oil and let them sizzle for 30 seconds. They should not burn. Add the zucchini pieces to the hot oil and ajwain mixture and toss quickly to coat the zucchini pieces with the ajwain flavored oil. Saute over medium heat for about 10 minutes stirring every 2 minutes to ensure all the zucchini pieces develop a crisp crust.
  3. Serve warm.
Serves 3

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