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Malai Zucchini

Servings: 4
Preparation time: 7-8 minutes.
Frying time: 7 minutes.
Cooking time: 6 minutes.
Total time: 21 minutes.

Do you know botanically Zucchini is classified as fruits but it is used as vegetables? There are so many varieties, considered highly nutritious and a good remedy to treat cold and ache.

Zucchini are available throughout summer in Tokyo. I have already prepared delicious desserts Zucchini Fudge, Zucchini Vegetables Curry, and Zucchini and Potatoes, Stuffed Zucchini, Zucchini Fritters, Zucchini with Corn, Zucchini with Masoor Dal(Red Lentil), etc…and enjoyed the summer. This time I would like to post wonderful “Malai Zucchini”

Ingredients:

Zucchini: 250 gm
Milk: 150 ml.
Almond: 12-15 no.
Green cardamom: 3-4 no.
Black pepper: 1 teaspoon
Salt: 1 teaspoon
Ginger: 1”piece
Ghee (clarified butter): 2 tablespoon
Malai (fresh cream): 1 tablespoon

Preparation:

Dry roast black pepper on low flame, crush them roughly, keep aside.
Chop zucchini into ½”cube, keep aside.
Crush ginger into motor-pestle, keep aside.
Grind almond powder, keep aside.

Method:

Take a heavy bottom pan, heat ghee, add crushed green cardamom and sputter it for few seconds; add crushed ginger, stir fry for a minute on low flame, add chopped zucchini, stir fry for couple of minutes on medium flame.
Add milk and continue to cook on medium low flame for about 3-4 minutes with lid on or until zucchini is 80% done(Stir often so that it should not burn or stick to bottom); add almond powder and salt, continue to cook for couple of minutes
Add roasted and crushed black pepper; put off the flame. Very tasty “Malai Zucchini” is ready to be served with chapatti or paratha.
Transfer into serving bowl and decorate with malai, serve hot or warm.