Shahi zucchini bhartha

Ingredients

• 3 medium zucchinis
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 onions finely chopped
• 2 tomatoes finely chopped
• 2 green chillies, slit
• 1/2 cup cilantro, finely chopped
• 1 teaspoon kashmiri chilli powder
• 1 tablespoon dried fenugreek leaves
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1 teaspoon salt, or to taste
• 1/2 cup fat free half and half
• 1/2 cup frozen peas(optional)

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Preparation

• Preheat the grill. Wash, wipe dry and smear the outer skin of the zucchinis with 1 tablespoon oil. Grill until charred on all sides.
• Keep turning every 5 mins or so to ensure even cooking. Remove the zucchini onto a plate and cover with foil.
• Let rest for about 5 minutes. Peel the skin off and mash the pulp coarsely with a fork. Set aside.
• Heat the remaining oil in a pan over medium heat. Add the cumin and let it splutter. Add the chopped onion and saute for a minute.
• Add the slit green chillies, chopped ginger and garlic next. Add turmeric and saute until everything is soft and translucent.
• Add the chopped tomatoes and salt. Saute until the juices evaporate and the tomatoes are soft.
• Add the kashmiri chillli powder, garam masala, kasuri methi and saute for a couple of minutes.
• Add the mashed zucchini pulp, the half and half and frozen peas if using.
• Let everything come up to boil together until it all thickens and the raw smell of the masalas disappear.
• Serve hot with rotis or chapatis.