August 29, 2010

Mung zucchini

The initial plan was to cook a zucchini from the garden for lunch. Accompanied by some lentils, it would make a simple and good lunch with rice. To fetch ‘masoor’ lentils from the utility, I saw a packet of green mung beans that is there for quite some time now. Why do not I combine these green mung with the zucchini into a single preparation? As I thought, I went ahead with mixing the lentils, zucchini, and spices. And out came this simple and tasty dish.


500g zucchini
250g green mung (green soy)
1 small onion
1/2sp turmeric
1sp red chili powder
1tbsp mustard powder or seeds
1/2sp garam masala


1. Boil the mung lentils with a bit of salt and sugar. Take care that it is not over boiled. Remove from heat when the beans are soft and starting to split but still separate. Drain and keep aside.
2. Make a paste of the mustard powder if you are using powder. If you are using seeds, make a fresh paste of the seeds. Do not use the Dijon or similar mustard sauce.
3. Peel and cut the zucchini into medium sized long pieces, and finely chop the onion.
4. Heat oil in a pan and add the zucchini pieces.
5. Fry them on medium to high with minimum stirring until they are a bit soft.
6. Add mustard paste, salt, sugar and chili powder.
7. Cook on high heat for a couple of minutes and remove from heat.
8. Heat oil in a separate pan.
9. Add the chopped onion and fry until it turns brownish.
10. Add the boiled mung and fry on high heat for 4-5mins.
11. Next, add the fried zucchini.
12. Add the garam masala.
13. Stir gently. Cook for 3-4mins.
14. Serve with rice.

Take care that the mung beans are not over boiled.

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