Next year I have to remember how many zucchinis will appear in May, when I plant in March. For now, zucchini will have a culinary journey of its lifetime in my kitchen.
The following is a zucchini experiment, inspired by traditional ponganala recipe of South India.
Zucchini Ponganam ~ for Meal Yesterday
(for 3 to 4 batches)
3 cups, dosa batter
1 cup, grated yellow zucchini
1/2 cup, finely chopped onions
2 tablespoons, roasted cashew pieces
1 tablespoon, finely chopped green chilli
1/2 teaspoon salt (or to taste)
1/4 teaspoon each – cumin and turmeric
2 tablespoons, finely chopped fresh cilantro leaves
To prepare ponganalu: a well-seasoned ponganalu pan
In a skillet, heat a tablespoon of peanut oil. Add and toast cumin to fragrance. Add and saute onion, yellow zucchini and green chilli for about five minutes. When they start to get crisp, add cashew pieces, turmeric, salt and cilantro leaves. Stir-fry few seconds and turn off the heat.
Add the skillet contents to dosa batter. Mix well. This is now zucchini ponganala batter.
Heat a ponganala(paniyaram) pan on medium heat. Add spoonful of ponganala batter in each impression. Cook few minutes on each side to golden brown like shown here in photos.
Serve zucchini ponganalu warm with chutney, honey or sambar. They make a tasty snack or filling mini meal.