Uploaded March 2019 | Updated September 2026, 2 weeks ago
In this video Santosh Shah of Baluchi at LaLit London shows us his recipe for the naturally vegan, Grilled Zucchini with Masala Cashew Nuts dish.
Recipe
Grilled Zucchini with Masala Cashew Nuts
Serves 4
Ingredients
2 zucchinis green or yellow cut in
half lengthways
2 tbsp. vegetable or corn oil
1 tsp. salt
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
1/4 tsp. carom seeds
1/4 tsp. black onion seeds
1/4 tsp. fennel seeds
For Tamarind Chutney
150 ml tamarind pulp
1no bay leaf
1no black cardamom
50g Jaggery
1tsp ground red chili
1½ tsp ground dry ginger
¼ tsp salt
Method
Take the tamarind pulp in a thick bottomed pan and bring it to boil adding the bay leaf and the black cardamom.
When the tamarind pulp is boiling add the jaggery and cook further stirring for another 12-15 minutes, then add the ginger powder and salt and stir well.
The chutney should be glossy by now, strain the chutney through a sieve and to get a smooth pulp. Cool it and serve as a dip.
Score and marinate the Zucchini with red chilli powder, turmeric, salt, carom seeds, onion seeds, and fennel seeds. Keep aside for 10 minutes.
In the meantime, combine all the ingredients for the spice crust and grind them to a coarse powder. Spread the spice crust on a tray and leave to dry.
Place the flat side of the Zucchini on a hot grill or pan and sear for 2 minutes. Repeat the same on the other side by brushing it with butter or oil and cooking for about 3 minutes. Ensure it is cooked through.
Place them on a plate with the flat side facing upwards. Apply a dash of tamarind chutney on the Zucchini, sprinkle the spice crust and serve hot with green salad.
In this video Santosh Shah of Baluchi at LaLit London shows us his recipe for the naturally vegan, Grilled Zucchini with Masala Cashew Nuts dish.
Recipe
Grilled Zucchini with Masala Cashew Nuts
Serves 4
Ingredients
2 zucchinis green or yellow cut in
half lengthways
2 tbsp. vegetable or corn oil
1 tsp. salt
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
1/4 tsp. carom seeds
1/4 tsp. black onion seeds
1/4 tsp. fennel seeds
For Tamarind Chutney
150 ml tamarind pulp
1no bay leaf
1no black cardamom
50g Jaggery
1tsp ground red chili
1½ tsp ground dry ginger
¼ tsp salt
Method
Take the tamarind pulp in a thick bottomed pan and bring it to boil adding the bay leaf and the black cardamom.
When the tamarind pulp is boiling add the jaggery and cook further stirring for another 12-15 minutes, then add the ginger powder and salt and stir well.
The chutney should be glossy by now, strain the chutney through a sieve and to get a smooth pulp. Cool it and serve as a dip.
Score and marinate the Zucchini with red chilli powder, turmeric, salt, carom seeds, onion seeds, and fennel seeds. Keep aside for 10 minutes.
In the meantime, combine all the ingredients for the spice crust and grind them to a coarse powder. Spread the spice crust on a tray and leave to dry.
Place the flat side of the Zucchini on a hot grill or pan and sear for 2 minutes. Repeat the same on the other side by brushing it with butter or oil and cooking for about 3 minutes. Ensure it is cooked through.
Place them on a plate with the flat side facing upwards. Apply a dash of tamarind chutney on the Zucchini, sprinkle the spice crust and serve hot with green salad.
