Packed with the zing of mustard, garlic and paprika, this zucchini cherry tomato curry is lip-smacking delicious.
The curry is light in texture, great for dipping bread and parathas in to soak up its flavors.
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You Need:
- Zucchini – 250 grams (1 small)
- Cherry tomatoes – 200 grams (about 30 cherry tomatoes)
- Ground mustard* – 1/2 tablespoon (increase if you like it sharper)
- Paprika powder** – 1/2 teaspoon
- Garlic – 6 fat cloves
- Salt – to taste
- Turmeric powder – 1/4 teaspoon
- Asafoetida powder – a pinch
- Mustard oil – 1/2 tablespoon
- Coriander leaves – for garnish
*I use McCormick Ground Mustard. If you do not have ready-made ground mustard, you could grind yellow mustard seeds to make some at home, as in this potato-mustard recipe.
**I use McCormick Hot Hungarian Paprika. You could substitute paprika with Indian red chili powder – keep in mind that Indian red chili powder is hotter: adjust the quantity accordingly.
How To Make Zucchini Cherry Tomato with Mustard:
Peel and crush garlic.
Cut zucchini into 1/2inch-sized pieces.
Heat mustard oil in a skillet or kadhai.
When the oil is hot, set heat to low and add asafoetida powder and crushed garlic.
When the garlic begins to turn golden, set heat to medium and add cherry tomatoes. Stir around.
After a minute, add turmeric powder, chopped zucchini, and salt. Stir and cook for 2-3 minutes.
Add ground mustard.
Mix, cook covered for 6-7 minutes, or till the zucchini has softened and cherry tomatoes have started oozing out their juices.
Add paprika powder, half a cup of water and bring to a boil. Set heat to low and simmer till the zucchini is done (this should take 4-5 minutes).
Garnish with fresh coriander leaves. Serve zucchini cherry tomato curry with chapatis or parathas.
Meal below: methi parathas, raw mango mint chutney, zucchini cherry tomato with mustard.
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