White Zucchini

This original recipe demands Nethi Beerakaya, which comes from ridge gourd family. Because of that buttery texture and taste we are calling as ghee ridge gourd. These ridge gourds are very difficult find here. So I made this recipe with white zucchini, it’s worked very well every time.

Follow the recipe:

6 baby zucchini (or) 3 big White Zucchini

2 medium size Onions

2 medium size Tomatoes

1 tsp Ginger Garlic paste

5 Green Chilies

1 sp Coriander powder

¼ sp Turmeric powder

2 tbs Chopped Coriander leaves

10 Cashew nuts (make it paste)

¼ cup Milk

1/3 cup Water

2 tbs Oil

Salt to taste.

Wash and peel the zucchini and slit into plus shape.

If you have big size zucchini peel and chop into one-inch peaces.

Finely chop the onions, tomatoes and green chillies.

Heat the oil in a kadai, fry the chopped onions and green chilies until onions become transparent.

Add ginger garlic paste and fry till raw smell goes off.

Add the chopped tomatoes, fry till soft.

Add turmeric and coriander powder and mix well.

Add cashew nut paste and fry for a while.

Add zucchini, chopped coriander mix it well carefully.

Pour 1/3 cup of water and salt, close the lid,(don’t add more water because

zucchini takes only few minutes to cook) cook until all water get evaporate.

Then add the milk and simmer for 3 minutes, remove from the stove.

Serve with the rice.