Zucchinir Jhol



Peel the zucchinis and cut it into fine slices (like the picture). Heat up the mustard oil in a pan and fry the boris for a minute before it gets colour. Then keep it aside. In the remaining oil, temper the black nigella seeds. If you are using the split yellow peas, add them at this point. Add the whole green chili, ginger paste and zucchini. Add a pinch of turmeric powder. Keep frying for four to five minutes, until the zucchini releases water. Add salt and sugar, and keep stirring with added water so it keeps moist. Add the fried boris. Once you feel that the zucchini has softened, add the mixture of milk and flour. Keep boiling for two minutes and let it thicken. Add ghee and then it's done! Serve with rice.


400 grams of zucchini

50 grams of bori (dollops of lentils). If you don't find bori, you can use soaked split yellow peas.

1 tsp of ginger paste

0,5 tsp of kalojire (black nigella seeds). If you don't find it, then use whole cumin seeds.

Pinch of turmeric

Salt to taste

1 tsp sugar

1 green chili

3 tsp mustard oil

3 tsp milk

1 tsp ghee

pinch of corn flour or wheat flour