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Broccoli and Zucchini in Onion and Pickle Spices Curry. A delicious, easy and healthy curry to be served hot with Rotis, puris or Naan! Vegan and Gluten Free Recipe. Jump to Recipe
Achari Broccoli and Zucchini! We usually make Achari Baingan (Eggplant in pickle curry) or Achari Gobi(Cauliflower in pickle spices). I had to finish the wilting broccoli, so I tried this combination and it worked pretty well!
The curry is onion based and spices usually used in Indian pickles! This same curry can be used to make stuffed or stirfried baby eggplants(baingan), okra(bhindi) or bitter gourd(Karela)!. Just the spices can be roasted and powdered and added to any dry vegetable preparation as well! Hope you all like it!
Broccoli and Zucchini In Onion and Pickle Spices Curry. Vegan.
Broccoli and Zucchini in Onion and Pickle Spices Curry. A delicious, easy and healthy curry to be served hot with Rotis, puris or Naan! Vegan and Gluten Free Recipe.
Ingredients
- 2/3 medium onion chopped, (about 3/4 cup)
- 1/2 teaspoon fennel seeds, (saunf)
- 1/2 teaspoon coriander seeds, (dhania)
- 1/2 teaspoon cumin seeds, (jeera)
- 1/2 teaspoon fenugreek seeds, (methi)
- 1/2 teaspoon nigella seeds, (kalonji)
- 1/2 teaspoon poppy seeds, (khus khus)
- 1 dry red chili or to taste
- 1 inch ginger
- 1 tablespoon oil
- 1 cup small broccoli florets
- 2/3 cup chopped zucchini
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon sugar or jaggery, (optional)
Instructions
- In a medium pan heat 2 teaspoons oil at medium low.
- Add in the onions and cook for 10 minutes.
- Add in fennel, coriander, cumin, poppy, fenugreek, nigella seeds, chopped ginger and the dry red chili and cook on medium low till the onions turn golden. Add more or less spices depending on taste preference.
- Cool the onion mixture a bit and blend with a little water into a blended puree.
- In the same pan, add a little oil and the onion puree.
- Add in the broccoli and zucchini, salt and sugar and mix well to coat.
- Cook for 25-35minutes on low, stirring occasionally until the curry thickens and veggies well cooked.
- Serve hot with Rotis, puris or Naan!(Indian flat breads)
Nutrition
Calories: 131kcal, Carbohydrates: 13g, Protein: 3g, Fat: 8g, Sodium: 600mg, Potassium: 377mg, Fiber: 3g, Sugar: 5g, Vitamin A: 580IU, Vitamin C: 83mg, Calcium: 60mg, Iron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This yummy fusion curry is headed to Ricki’s Wellness Week at Diet Dessert and Dogs!
I’m not sure what I did wrong here, but the broccoli ended up overcooked and kind of spoiled the flavour, while the zucchini was only just done. Maybe I should have added more water and cooked it uncovered? The onion spice base was great though.
i think i made this recipe when i used to dislike broccoli, so the purpose must have been over cooking it with the spices so i couldnt detect any broccoli 🙂
You can add the broccoli later whenthe zucchini is almost done and cover and cook so the broccoli steams and stays vibrant and then mix well to coat the florets with the sauce.
Sounds like a good plan 🙂
WOWI love your blog. I am surely gonna try this. I have saved it. I will prepare it in olive oil and it looks healthy.
Love
https://www.meghasarin.blogspot.com
Thank Ricki! i love your wellness weekend events! always a great recipe collection there!
What a wonderful way to uuse broccoli and zucchini! Love the combination of spices here. Thanks so much for entering the recipe in this week’s Wellness Weekend event! 🙂
Thanks Savitha!
Thanks TadkaPasta!
Yeah, hubbs loves the achari spice mix.. its fun to work with .. almost like panch phoran.
Great subzi! Love your spice mix.
A very different combo of vegetables…never tried this one..thanks for this one…
http://www.savitharajsspiceland.blogspot.com