Zucchini Bhaji Recipe – Quick Besan & Turmeric Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Zucchini Bhaji Recipe – Quick Besan & Turmeric Indian Stir-Fry

Hey everyone! If you’re looking for a super simple, flavorful Indian side dish, you have to try this Zucchini Bhaji. It’s a quick stir-fry, packed with warm spices, and honestly, it’s one of those recipes I make when I need something comforting and ready in a flash. I first stumbled upon a version of this at my aunt’s place, and I’ve been tweaking it ever since to make it just perfect.

Why You’ll Love This Recipe

This Zucchini Bhaji is a winner for so many reasons! It’s ready in under 30 minutes, uses easily accessible ingredients, and is incredibly versatile. Plus, it’s a fantastic way to sneak in some veggies – even picky eaters tend to enjoy this one! It’s a lovely accompaniment to rice and dal, or even chapatis.

Ingredients

Here’s what you’ll need to make this delicious bhaji:

• 2 zucchini, cubed
• 3 tbsp besan (Bengal gram flour)
• 1 tsp red chilli powder
• 0.25 tsp turmeric powder
• 0.125 tsp hing (asafoetida)
• 1 tsp rice flour (optional)
• Salt to taste
• 1-2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 0.25 tsp mustard seeds
• A few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

Besan (Bengal Gram Flour) – The Heart of the Bhaji

Besan is the star here! It gives the bhaji that lovely, slightly nutty flavor and helps create a nice coating on the zucchini. You can usually find it in Indian grocery stores, or even in the international aisle of larger supermarkets.

Zucchini – Choosing the Best Variety

I prefer using medium-sized zucchini, as they have fewer seeds. But honestly, any zucchini will work! Just make sure it feels firm to the touch.

Hing (Asafoetida) – A Unique Flavor Profile

Hing has a really unique, pungent aroma – don’t be put off by it! It adds a wonderful depth of flavor to the bhaji. A little goes a long way, so don’t overdo it. You can find it as a powder or a resin (you’ll need to powder the resin yourself).

Regional Variations in Spice Levels

Spice levels in Indian cooking are so personal! Some families like it mild, others fiery. This recipe is a good starting point, but feel free to adjust the red chilli powder to your liking. My grandma always added a pinch of garam masala too – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the besan, salt, red chilli powder, turmeric powder, rice flour (if using), and hing. Add the cubed zucchini and mix everything really well, making sure all the zucchini pieces are nicely coated.
2. Now, heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds and cumin seeds. Wait for the mustard seeds to start crackling – that’s when you know they’re ready!
3. Add the curry leaves and let them sizzle for a few seconds. Then, add the coated zucchini mixture to the pan.
4. Stir everything well to coat the zucchini with the oil and spices. Reduce the heat to low, cover the pan, and cook for about 10-12 minutes, stirring occasionally. You want the zucchini to soften but still hold its shape.
5. Give it a taste and adjust the salt if needed.
6. Serve hot!

Expert Tips

• Don’t overcrowd the pan – cook in batches if necessary. This ensures the zucchini cooks evenly.
• If the bhaji starts to stick, add a splash of water.
• For a crispier bhaji, cook for a few extra minutes, stirring constantly.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check your besan to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment – Mild to Spicy: Start with ½ tsp of red chilli powder for a mild bhaji, and increase to 1.5-2 tsp for a spicier kick.
• Quick Weeknight Version: Skip the rice flour if you’re short on time – it’s not essential.

Serving Suggestions

This Zucchini Bhaji is amazing with:

• Steamed rice and dal
• Warm chapatis or rotis
• A side of yogurt (raita) to cool things down
• As part of a larger Indian thali (platter)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

Is this bhaji better with or without rice flour?

Rice flour adds a little extra crispness, but it’s totally optional. If you don’t have it, don’t worry about it!

Can I use another vegetable instead of zucchini?

Absolutely! You can use other vegetables like eggplant (brinjal), potatoes, or even cauliflower. Just adjust the cooking time accordingly.

What is hing and where can I find it?

Hing (asafoetida) is a resin with a pungent smell. It adds a unique flavor to Indian dishes. You can find it in Indian grocery stores or online.

How can I make this bhaji less oily?

Use a non-stick pan and reduce the amount of oil to 1 tbsp. You can also try dry-roasting the spices for a few seconds before adding the zucchini.

Can I make this bhaji ahead of time?

It’s best enjoyed fresh, but you can prep the zucchini and spice mixture a few hours in advance. Store them separately in the fridge and combine just before cooking.