Zucchini Besan Sabzi, or Zucchini Besan Stir Fry, is a quick and easy side dish where zucchini is coated with seasoned besan (gram flour) and stir-fried until just tender and crunchy. It’s ready in under 20 minutes and is a vegan, gluten-free recipe.
If you are tired of making zucchini curry or zucchini sabzi, and looking for more ideas to cook with zucchini, here's a delicious alternative zucchini besan sabzi.
This Zucchini besan sabzi recipe is similar to my broccoli besan sabzi, offering a fantastic way to transform zucchinis into a flavorful dish quickly. My family loves it, and I make it almost every other week. To make it even healthier, you can add toasted flax seeds as a finishing touch.
Zucchini vegetable contains zero fat and is high in water and fiber content. It also provides significant amounts of vitamins B6, riboflavin, folate, C, and K, as well as minerals like potassium and manganese.
I also tried making this recipe by replacing besan/gram flour with almond flour to make it KETO, LOW CARB recipe. It tastes equally good. But almond flour gets cooked faster than besan, so keep an eye out not to burn the flour.
If you like zucchini, check out more Indian Zucchini recipes
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Ingredients
- Zucchini: I used green zucchini squash also known as courgette.
- Besan flour (Gram flour): Use fresh besan. You can easily find it at the nearest Indian grocery store or on Amazon.
- Spices: I used cumin seeds, red chili powder, turmeric, garam masala, coriander powder, amchur powder, and salt
- Onion: I used finely chopped red onions. You can use any variety.
- Garlic: use freshly minced garlic for the best flavor.
How to make Zucchini Besan Sabzi
Wash and cut 1 large zucchini lengthwise and then into thin half-moon slices (around 2 cups).
In a large bowl, add sliced zucchini, 3 tablespoons besan, 1 teaspoon red chili powder, ½ teaspoon turmeric, ½ teaspoon garam masala, ½ teaspoon coriander powder, ¼ teaspoon amchur powder, and salt, and mix well.
Note: You can replace besan with almond flour for a low-carb/keto recipe.
Heat 1 tablespoon oil in a pan, add ½ teaspoon cumin seeds (jeera), and let it crackle. Then add 1 stalk of curry leaves and 3 garlic cloves (minced) and saute for another 30-40 seconds.
Add 1 medium onion (finely chopped) and saute for 1 to 2 minutes, till onions turn light brown.
Then add the zucchini besan mix to the pan and mix everything well. Cover the pan with a lid and cook for 4-5 minutes on medium-low flame until the zucchini is tender.
Once the zucchini is cooked, increase the heat and brown the zucchini slightly. Ensure the besan is cooked well.
Garnish with 1 tablespoon of coriander leaves and serve zucchini chickpea flour sabzi hot.
What to Serve with Zucchini Besan Sabzi?
Serve Zucchini Besan Stir Fry with roti, chapati, basmati rice, or quinoa. It can also be enjoyed on its own.
Tips & Variations
- Zucchini needs to be fresh and firm. Also, check the taste of zucchini before cooking it, some of them might be bitter in taste.
- Zucchini slices should not be too thick or too thin.
- Besan mixture should be well cooked, or else it will taste raw.
- You can make this Keto, Low carb recipe by replacing besan flour with almond flour. But almond flour gets cooked faster than besan, so keep an eye out not to burn the flour.
- You can skip onions in this recipe, but sabji tastes better with onions.
- Zucchini contains 95% water; hence, there is no need to add water while cooking; cook it on low flame.
More Stir Fry/Sabzi Recipes
Zucchini Besan Sabzi Recipe
Ingredients
- 1 large zucchini (cut lengthwise, and then into thin half-moon slices) (about 2 cups)
- 1 tablespoon coconut oil
- ½ teaspoon cumin (jeera) seeds
- 1 stalk curry leaves
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 3 tablespoons besan (gram flour) (or chickpea flour)
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
- ¼ teaspoon amchur (dry mango powder) (or 1 teaspoon of lime juice)
- 1 tablespoon coriander leaves
- salt to taste
Instructions
- Wash and cut 1 large zucchini lengthwise, and then into thin half-moon slices (around 2 cups).
- Wash and cut 1 large zucchini lengthwise, and then into thin half-moon slices (around 2 cups).Note: You can replace besan with almond flour for a low-carb/keto recipe.
- Heat oil in a pan or Kadai, add in cumin (jeera), and let it crackle. Then add curry leaves and minced garlic and saute for another 30-40 seconds.
- Add onions and saute for 1 to 2 minutes, till onions turn light brown.
- Then add the zucchini besan mix to the pan and mix everything well. Cover the pan with a lid and cook for 4-5 minutes on medium-low flame until the zucchini is tender.
- Once the zucchini is cooked, increase the heat and brown the zucchini slightly. Ensure the besan is cooked well.
- Serve hot with roti, rice or eat as it is.
Notes
- Zucchini needs to be fresh and firm. Also, check the taste of zucchini before cooking it, some of them might be bitter in taste.
- Zucchini slices should not be too thick or too thin.
- Besan mixture should be well cooked, or else it will taste raw.
- You can make this Keto, Low carb recipe by replacing besan flour with almond flour.
- You can skip onions in this recipe, but sabji tastes better with onions.
- Zucchini contains 95% water; hence, there is no need to add water while cooking; cook it on low flame.
Nutrition
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Anonymous
excellent
Bhavana Patil
Thank you:)
SN
Loved this! The zucchini was bitter so i added some honey and it balanced out perfectly. I do the same with other bitter veg: fry them with caramelized onions and some sugar as well as spices.
Bhavana Patil
Thank you so much for letting me know it turned out good.
Steve
I'm impressed with this recipe!.
Although I cook Indian food regularly, I had never used besan flour in this way before. I can see how this recipe can be adapted for use with a variety of fresh vegetables.
Thank you for opening my eyes to another way to work through our annual glut of courgettes.
Bhavana Patil
You are Welcome Steve, I have also shared a similar recipe with Broccoli, tastes so great with besan and spices. Let me know if you give a try.
Cynthia
AMAZING!!! Def saving this and will make again! Thankyou ❤️??
bhavana
Thank you Cynthia ? Glad you loved it ?
Govinda
Made this today and it came out sooo good! Thanks for the recipe. The only changes I made were adding ginger too in addition to garlic and in the tadka, I added some urad dal and channa dal to give a bit of crunch.
bhavana
Awsome ,thanks for letting me know the variations..Glad you liked it:)