Monday, 12 August 2013

Courgette/Zucchini Potato Curry

Dear Gujarati Food Made Easy lovers!

I would like to firstly apologise for my long absence from this blog as the excitement of actually having a summer, after many years, in the UK completely took me over and I have been enjoying the sunshine and getting carried away with doing Surya Darshan since! For those of you who don’t know, Surya Darshan literally means getting sight of the sun…

Anyway, there is much to report as well as a recipe to be shared so let’s crack on!

First of all, this blog has hit well over 25,000 visits and has been in existence for 1 year as of 17th July 2013. I am happy for this great achievement and I look to at least double the number of visitors in the second year of writing, so please do continue to help me in my mission of successfully promoting Gujarati food to the world as a whole and get your friends and family to share it with everyone that they know!

Thank you to everyone that has signed up to receive recipe alerts and to those who have joined our facebook and twitter pages:
twitter: @GujaratiFood

A special thank you to Saraswatichandra which is an Indian TV soap, currently being aired on Star Plus ( and DD National ( channels, for liking the Gujarati Food Made Easy Facebook page! I am truly excited and hope your viewers will join me as well in my quest to put Gujarati food on the global map!

Right, now down to business; today’s recipe is Courgette/Zucchini & Potato Curry (Turiya Bataka nu Shaak). Here is a picture of the final dish:

(serves 2)

It can be eaten as a main course or as a side dish.
2½ tbsps. sunflower oil
1 tsp cumin seeds
1 pinch asafoetida
1 medium sized potato (washed, peeled and sliced)
¼ tsp turmeric powder
1 tsp salt
¾ tsp garlic
½ tsp green chillies (fresh and ground)
2 fresh medium sized courgettes/zucchinis (washed and sliced)
75mls water

1. Heat the oil in a saucepan on a medium high heat.
2. Once it is hot, add in the cumin seeds and let them cook until they start to go golden brown in colour.

3. Add in the asafetida followed by the sliced potatoes.
4. Toss well until the potatoes are coated with the oil and cumin seeds mixture.
5. Add in the turmeric, garlic, green chillies, and salt and stir well.
6. Add in the courgettes/zucchinis and toss them into the mix already in the saucepan. Do not over stir otherwise it may break everything up turning the ingredients into a mash.

7. Add in the water and cover the saucepan with its’ lid.
8. Turn the heat down to a low heat and cook for a further 10 minutes or until the potatoes are cooked.

So there you have it friends, give it a try and let me know how it turned out for you! It is also a great accompaniment to a meat dish …
‘Til next time … Enjoy!
Bon appetit! xx

1 comment:

  1. I like your Zucchini Potato Curry and these recipes.... thanks for sharing
    Chowringhee Kathi Roll