Zucchini Baath(Spiced Zucchini rice)

I have always found that using zucchini in dishes where you normally use eggplant, or use both in conjunction works best. With that in mind, when I wanted to make vaangi baath, but didnt have any eggplants on hand, I used zucchini instead. Hence, the zucchini Baath. Its a very easy recipe, that I made on a weeknight, which also doubled to fill the lunch box the next day. It’s a very time-saving recipe too…because you start the rice off….work on chopping and making the veggie masala. And, when both are done, just mix them together.

2 medium zucchinis, chopped
1 green bell pepper, chopped (optional)
2 cups cooked basmati rice
1 onion, finely minced
1 tomato(optional)
1/2 tsp turmeric powder
1/2 tsp red chilli powder(optional)
1 tbsp vaangi baath masala or all purpose masala powder
1 tbsp oil
1/2 tsp mustard
1/2 tsp urad dal
1 tsp channa dal
1 tsp chopped cashews
1 tbsp chopped cilantro
salt to taste

In a wide mouthed pan, heat the oil. Splutter the mustard seeds. Add the urad dal and channa dal, and the cashews. Add the chopped onion and fry until soft. Add the tomatoes, salt and turmeric powder. Saute until soft. Add the zucchini and the bell peppers. Saute and add the chilli powder if using. When the vegetables sweat, add the vaangi baath powder. Toss to combine. Let this mixture cool a little and mix it with the cooled rice. Toss in the cilantro. Check for seasoning and serve hot!

Verdict: Mildly spiced, rich in flavor and perfect for the lunch box. To me, it tasted better the next day, probably coss I was famished. All you need is a raitha, boiled halved eggs or a pickle. No extra side dish needed.

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