Zucchini (Ghiya Tori or Torai)
Zucchini, also known as courgette in some regions, is a versatile and nutritious vegetable belonging to the squash family. It’s often used in various culinary dishes around the world. In Pakistan, zucchini is commonly referred to as “Torai” or “Ghiya Tori.” It’s a popular ingredient in Pakistani cuisine, where it’s used in curries, stews, and vegetable dishes. Pakistani cooking often incorporates zucchini alongside other traditional vegetables and spices, creating flavorful and wholesome meals. The mild flavor and tender texture of zucchini make it a favorite addition to many Pakistani dishes, adding both taste and nutritional value.
Zucchini (Torai/Ghiya Tori)
Ingredients
- 4 lbs Zucchini
- 1/2 cup oil
- onion sliced
- 1 tomato chopepd
- salte to taste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- garam masala as required
Instructions
- Heat oil in a pan over medium heat.
- Add sliced onions and sauté until they turn light golden brown.
- Add chopped tomatoes and cook for about a minute until they soften.
- Add all the spices. Adjust according to your taste.
- Increase the heat to high and cook the spices for a minute to release their flavors.
- Add the washed and sliced zucchini to the pan and mix everything together.
- Cover the pan and let the zucchini cook until it's tender, stirring occasionally.
- Avoid adding water as the zucchini will release its own moisture while cooking.
- Once the zucchini is cooked to your desired tenderness, remove from heat.
- Add green chillies, cilantro and sprinkle garam masala.
- Serve it with roti, naan, or rice, and ENJOY 🙂
