Because zucchini is being so generous in my garden, I decided to return the favor and treat it royally. I picked two zucchinis. Diced them into bite-sized cubes and added them to rich cashew sauce. Zucchini looked like it was in a state of Zen, and that made us happy. This is a good zucchini recipe for those of you who would like to avoid tomatoes but still like to indulge in sauces.

Cubed Zucchini in Cashew Sauce

Ingredients:
2 young and tender, yellow zucchini, cubed to bite-sized pieces
1 small red onion or shallot, finely chopped
1/2 cup crowder peas fresh or frozen (or any beans you prefer) for protein
1 tablespoon, peanut oil
1/4 teaspoon each – turmeric, salt and chilli powder (or to taste)

For cashew sauce:
2 tablespoons, roasted, unsalted cashew pieces
1 teaspoon each – coriander seeds and cumin seeds
4 cloves and half inch piece of cinnamon
1/2 x 1/2 inch piece ginger
Blend the above ingredients to smooth paste in a blender or mortar.

Method:
In a saucepan or skillet, heat oil.
Do the tadka (toast a pinch each cumin and mustard seeds).
Add onion and saute to soft.
Add zucchini and the peas.
Add the cashew paste and also turmeric, salt and chilli powder. Add about half cup water. Mix well.
Cover and cook for about ten minutes. Do not over-cook. Zucchini should remain crisp and tender.
Serve as a side vegetable for chapati or rice or with upma or dosa.

Yellow Zucchini in Cashew Sauce with Dosa ~ Meal on the Weekend

May 15th:

Vratham Food:
Brunch: 3 Rose Matta rice dosas with cubed zucchini in cashew sauce + 1 sweet mango + 1 cup cardamom chai
Evening: 2 wholewheat vegetarian pizza slices (grimaldi) + 1 glass buttermilk (home)
Workout: Shopping walk

May 16th:

Vratham Food:
Morning: a cup of cardamom chai
Noon: Traditional Kerala-onam style meal at a friends home ( matta rice, avail, mango pulissery, sambar etc served on banana leaf).
Night: Wasn’t feeling hungry much. So, had a glass of plain soda water and a mango.
Workout: Talk and laugh, moved the mouth muscles a lot. It was a pleasant day.

May 17th:

Vratham Food:
Morning: a glass of cucumber lemonade (from Cilantro blog) + 15 rehydrated almonds
Noon: a bowl of cucumber kosambari + small bowl of carrot sambar + 1 mango
Evening: 6 Zucchini ponganaalu with honey + 1 glass buttermilk(homemade)
Workout: 15 minutes meditation + 30 minutes walk

May 18th:

Vratham Food:
Morning: A glass of cucumber lemonade + 15 rehydrated almonds
Noon: a bowl of zucchini zunka with sorghum roti + small bowl of fruits (pear and mango)
Evening: 1 cup palak tofu with a cup of kerala matta rice + 1 glass buttermilk(homemade)
Workout: 30 minutes elliptical + 30 minutes walk + 15 minutes meditation.

May 19th:

Vratham Food:
Morning: A glass of cucumber lemonade with just a bit of honey (it’s humid here) + 12 rehydrated almonds
Noon: a bowl of zucchini zunka with sorghum roti + small bowl of fruit (pears and mango)
Evening: 1 small bowl of capsicum in sesame sauce + a cup of kerala matta rice + a small bowl of chana dal chaaru
Workout: 1 hour aerobics + 30 minutes weights + 15 minutes meditation

May 20th and 21st:

Enough protein powered lentils and fresh vegetables filled sundal, sambar and subji with some Kerala matta rice sums up my food intake.
Low energy days, so no workout.