Last updated on December 21, 2024
Zucchini Spicy Sabzi is a flavorful, keto-friendly Indian dish. Zucchini Besan Sabzi has been on the Keto diet for over nine years, and it gives me immense pleasure to share my knowledge and experience with people out there who want to lose weight.
Brace yourselves for an extraordinary experience as I unveil my irresistible creation: the delectable Zucchini (courgette) Besan Sabzi recipe. The reason I have been featured in the Top 10 Asian Keto Blogs list curated by Feedspot.
The recipe perfectly aligns with your Keto lifestyle and is vegan, gluten-free, and suitable for a wide range of dietary preferences.
Sabzi is the Urdu word for vegetables and the recipe calls for a mix of vegetables stir-fried and simply spiced for a quick weeknight main, or hefty side. Whatever’s in season tends to taste best — NYT Cooking.
Prepare this easy dish, a healthy recipe, and enjoy every bite, knowing that you’re satisfying your palate and feeding your body at the same time.
So, get ready to indulge in the deliciousness of Zucchini Besan Sabzi. With its simplicity, versatility, and health benefits, this recipe is sure to become a staple in your Keto meal repertoire. Let’s get into its making dish.
If you’re following the Keto Diet and looking for delicious Indian recipes to add some spiciness to your meals, I’m excited to share my latest culinary innovation with you all.
Zucchini Spicy Sabzi
Ingredients
- 1 Large Zucchini
- 1 tbsp Coconut Oil
- 1/2 tbsp Cumin Seeds (Jeera)
- 1 Sprig Curry Leaves
- 3 Cloves Garlic Minced
- 1 Medium Onion finely chopped
- 3 tbsp Besan (Chickpea Flour) or Almond Flour
- 1 tbsp Red Chili Powder
- 1/2 tbsp Turmeric Powder
- 1/2 tbsp Coriander Powder
- 1/2 tbsp Garam Masala Powder
- 1/4 tbsp Amchur (dry mango powder) or 1 teaspoon of Lime Juice
- 1 tbsp Coriander Leaves
- Salt (according to the preference)
Instructions
- Begin by washing a large zucchini thoroughly. Once cleaned, cut the zucchini lengthwise and then proceed to slice it into thin, half-moon shapes (about 2 cups).
- In a bowl, combine the sliced zucchini and add besan (gram flour), red chili powder, turmeric, garam masala, coriander powder, amchur powder (dried mango powder), and salt. Mix all the ingredients together thoroughly, ensuring that the zucchini is well coated with the flavorful spice mixture.
- Heat oil in a pan or kadai, allowing it to reach a moderate temperature. Once heated, add cumin seeds (jeera) and let them crackle, releasing their aromatic flavors. Next, add in curry leaves and minced garlic into the pan, and sauté the mixture for an additional 30–40 seconds.
- Add the onions to the pan and sauté them for 1 to 2 minutes, or until turn light brown.
- Now, add in zucchini besan mix and mix well. Cover the pan with a lid and cook for about 4–5 minutes on medium flame till zucchini is tender.
- After the zucchini has been cooked to its desired tenderness, it’s time to turn up the heat. Increase the heat and continue cooking the zucchini, allowing it to brown slightly. Pay close attention to ensure that the besan is cooked well, achieving a delightful golden color and a fragrant aroma. This step adds an extra depth of flavor to the dish, so take your time to ensure the besan is cooked to perfection.
Notes
The best part is that it takes less than 20 minutes to prepare and requires materials commonly accessible in any Indian kitchen. Do give it a try!
This mouthwatering sabzi is sure to leave everyone wanting more, whether you’re providing a special lunch for your family or hosting a group.
Looking for more interesting Indian Keto Vegetarian Recipes, check out my Keto Tofu Tikka Masala and Keto Broccoli Cheese Fritters.
Let me know in the comments below how the recipe turned out for you. Also, follow me on Facebook and Instagram to find out more about my Ketogenic lifestyle and learn more healthy and yummy Ketogenic recipes.
