Roasted Zucchini Recipe- Charred Garlic & Chili Indian Bharta

Last Updated on 2 months by Neha Deshmukh

Roasted Zucchini Recipe- Charred Garlic & Chili Indian Bharta

Introduction

Okay, let’s be real – zucchini sometimes gets a bad rap. It can be a little…bland, right? But trust me on this one. This Roasted Zucchini Bharta is a total game-changer! I first stumbled upon a similar recipe during a visit to my aunt’s in Rajasthan, and I’ve been tweaking it ever since. Roasting the zucchini brings out a sweetness you wouldn’t believe, and the smoky char combined with those warm Indian spices? Chef’s kiss. It’s seriously addictive, and a fantastic way to enjoy this often-overlooked veggie.

Why You’ll Love This Recipe

This isn’t your average zucchini dish. It’s packed with flavor, surprisingly easy to make, and a wonderful way to experience Indian cuisine beyond the usual suspects. Plus, it’s a great way to use up any zucchini you have hanging around in the fridge! It’s a comforting, flavorful side dish that pairs beautifully with roti, rice, or even just a simple dal.

Ingredients

Here’s what you’ll need to make this delicious Roasted Zucchini Bharta:

• 2 large zucchini
• 4 garlic cloves
• 1 inch ginger
• 2-3 green chilies
• 2 tablespoons oil (I prefer mustard oil for that authentic flavor, but any cooking oil works!)
• 1 tablespoon ghee (or vegan butter for a plant-based version)
• 1 medium onion
• 2 medium tomatoes
• 1 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh cilantro for garnish

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter, and wonderfully fragrant flavor. You can find it at most Indian grocery stores. Just crush it between your palms before adding it to release its aroma.
• Asafoetida (Hing): This might smell a little funky on its own, but trust me, it adds a savory depth that’s essential in Indian cooking. It’s especially good for digestion! If you can’t find it, you can leave it out, but it does make a difference.
• Roasting is Key: Roasting the zucchini is crucial. It’s what gives it that lovely smoky flavor and tender texture. Don’t be afraid to get some good char on it – that’s where the magic happens!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry your zucchini. Make slits lengthwise down the sides – this helps the flavors penetrate. Stuff each slit with a garlic clove and a piece of green chili.
2. Brush the zucchini with a little oil. Now, you can roast them! I prefer roasting in a preheated oven at 200°C (400°F) for about 20-25 minutes, or until they’re nicely charred and tender.
3. Once the zucchini is cool enough to handle, gently peel off the skin (it should come off easily). Mash the flesh with the roasted garlic and chilies. Set this aside.
4. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add a pinch of asafoetida, chopped ginger, garlic, and chopped onion. Sauté until the onions are golden brown.
5. Add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, and red chili powder. Cook until the tomatoes soften and the oil starts to separate from the mixture – this is a sign that the spices are well cooked.
6. Now, add the mashed zucchini to the pan. Mix well and cook for 5-7 minutes on medium heat, stirring occasionally.
7. Finally, stir in the kasuri methi, garam masala, and ghee. Adjust the salt to your liking and cook for another 2 minutes.
8. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan when roasting the zucchini. If necessary, roast in batches.
• For a deeper smoky flavor, you can roast the zucchini directly over a gas flame (carefully!).
• Taste as you go and adjust the spices to your preference.

Variations

• Vegan Adaptation: Simply substitute the ghee with a vegan butter or an extra tablespoon of oil.
• Spice Level Adjustment: Reduce or increase the amount of green chilies and red chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Regional Variations: In some parts of India, people add a squeeze of lemon juice at the end for a bit of tang. You could also experiment with different types of chilies – Kashmiri chilies will give you a vibrant color and mild heat.

Serving Suggestions

This bharta is incredibly versatile! Here are a few ideas:

• Serve it with warm roti or paratha.
• Enjoy it with a side of dal and rice.
• It’s also delicious as a side dish with any Indian main course.
• My family loves it with a dollop of yogurt on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of zucchini works best for this bharta? Honestly, any type of zucchini will work! But I find that the larger, darker green zucchini have the best flavor.
2. Can I roast the zucchini directly on a gas flame instead of in the oven? Yes, you can! Just be very careful and use tongs to turn the zucchini frequently.
3. How can I adjust the spice level of this dish? Easily! Reduce the amount of green chilies and red chili powder. You can also remove the seeds from the green chilies to reduce their heat.
4. What is asafoetida (hing) and can I substitute it? Asafoetida is a resin with a pungent smell that adds a savory depth to Indian dishes. If you can’t find it, you can leave it out, or try a tiny pinch of onion powder as a substitute (it won’t be the same, but it will add some umami).
5. Can this bharta be made ahead of time? Yes! You can roast the zucchini and make the masala base ahead of time. Store them separately and combine them just before serving.