Dr. Padma Garvey

The plant-based Doctor Mom 

Zucchini Sesame Curry


Two large zucchini, cut into pieces the size of peanuts

Two jalapenos, cut into pieces the size of peanuts

Sesame seeds

Urad dal

Black mustard seeds

Cumin seeds

Dried red chili


Curry leaves

Hingh powder



juice of half a lemon

Toast two tablespoons of sesame seeds in a small skillet until they are slightly golden brown then immediately place in a small glass bowl to cool.  Then grind to a powder in a spice mill.  Or you can skip this step and add one tablespoon of tahini paste to the dish.

In a medium skillet, add one teaspoon of oil and heat to medium.  Add 1 tablespoon of the urad dal.  When the urad dal starts to sizzle, add one teaspoon of the mustard seeds, 1/2 teaspoon of cumin seeds, two dried red chilies.  When the mustard seeds start to pop, add two dashes of hingh powder, the jalapenos, the zucchini and the curry leaves.  Mix well.  Add ½ teaspoon of salt and 1/8 teaspoon of turmeric powder.  Mix well and cover.  Stir occasionally.  Let the zucchini cook until very tender.  Add the sesame powder or tahini paste and mix well.  Add lemon juice at the end.

Serve with brown rice or toasted whole wheat tortilla.