This Bengali recipe is traditionally cooked with vegetables like small eggplant or cauliflower or even okra. We also cook fish in coconut and mustard paste wrapped in Banana leaves and baked in an oven. I use zucchini because it is available where I live. Well! This will be my next recipe.
You need
- 3 cups diced zucchini
- 1 crushed clove of garlic (optional)
- A pinch of fennel seeds (optional)
- 3 tbs of grated coconut
- 2 tbs of powdered yellow mustard.
- 2 medium sized green chili (de-seeded)
- 1/2 tsp turmeric powder
- Salt to taste
- 3 tbs olive oil or mustard oil
Except for the zucchini and the fennel seeds put rest of the ingredients together in a food processor and grind. Grind it with little water until the paste is smooth, like pesto.
- In a skillet, heat oil ,put fennel seeds and then throw in the diced zucchini. Stir fry on high heat until the zucchini is light brown in color, then add salt.
After the zucchini is salted you will notice some liquid in the skillet. Put the mustard paste in the skillet and reduce the heat.Gently mix the paste with the vegetable not to be stirred too often. The zucchini should be slightly crunchy in texture. Cook until the oil leaves the mixture and the zucchini looks well coated with the paste.
Garnish it with little chopped cilantro and served with hot basmati rice.
(I added some roasted peanuts and dried cranberries with the garnish).
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