Zucchini Pachadi/Zucchini Pickle

Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 5-8 Servings

Ingredients

3 Zucchinis, cut off the ends & chop
1 Large Sized Tomato, chopped
4-5 Garlic Cloves, peeled
8-10 Green Chillies or add as needed, cut into halves
1/4 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Cumin(Jeera) Seeds
1 1/2 Tblspn Sesame(Til/Nuvvulu) Powder
1/4 Cup Mint Leaves (Pudina), washed
1/4 Cup Cilantro Leaves(Kothmir), washed
1/2 Lemon Sized Tamarind or add as needed
1 Tblspn Oil

For Tempering

1 Dry Red Chilli
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
1 Tblspn Oil

Directions

• Heat oil in a sauce pan on a medium -low flame; add cumin seeds, garlic cloves, green chillies & saute for a minute.

• Now add turmeric powder & saute for a minute.
• Add chopped zucchini & mix everything well.

• Cover with a lid & cook for 5-10 minutes or until zucchini turns soft.

• Remove the lid; add chopped tomato & mix everything well.

• Cook for another 4-5 minutes on a medium-low flame by stirring occasionally or until tomato turns soft & mushy.
• Add mint leaves, cilantro leaves & mix everything well.

• Cook for another 2-3 minutes & add salt. Mix everything well & turn off the flame.
• Let it cool at room temperature before adding it to a mixie jar.
• In a mixie jar; add zucchini mixture, sesame powder & grind into a smooth paste. 

• Transfer to a bowl.

• For tempering; heat oil in the same pan, add all the ingredients listed & saute for 1-2 minutes on medium flame. Turn off the flame.

• Add tempering to the zucchini pickle & mix. Serve with rice or roti.

Note: Store it in an airtight container & stays fresh for 2-3 days when refrigerated.