Besan Wali Zucchini/Zucchini Cooked in Gram flour

Friends,I hope everyone had a great Holi with friends & family. We had a big get together in our house on the 19th which went on till the 20th afternoon ,there was lots of good food and sweets from Raj Bhog and we played with Abir/color,I wanted to put up a picture of me with my friends in holi colors,but it will have to wait due to technical difficulties :( And I cannot believe it is the first official day of spring here and it snowed for us :(

Personally I prefer eating anything cooked with Besan/Gram flour on a cold wintry or rainy day.So here is a very tasty zucchini vegetable cooked with besan from my drafts,it has been lying in there for quite some time,I must have cooked it on one of those cold wintry ,rainy days. This one is very simple to make and the besan and mango powder along with other non-dominant spices makes this zucchini dish very special and different from the regular zucchini fair :) So I hope you will give this one a try,here it goes:

Preparation Time: 20 minutes
Cooking time: 10 minutes

Ingredients:
Zucchini: 4 cut lengthwise into two pieces and then cubed into 1- 2 inch pieces
Oil: olive oil: 2 tbsp
Red dry chili: 4
Kalonji/nigella seeds: 1 tsp
Gram flour: dry roasted 1 tbsp and then cooled
Red chili powder: 1 tsp
Turmeric: 1/4 th tsp
Coriander powder: 1 tsp
Mango powder: 1 tbsp
Jeera/cumin powder: 1 tsp
Salt to taste
Lime Juice : To squeeze at the end of the preparation  is optional

Method:

Take all the dry spices in a big owl except nigella/kalonji seeds & the whole chilli's and mix the zucchini along with the spices in the bowl and give it a good shake.Leave it marinated in these spices for 10 minutes.

Now take a frying pan and heat the oil.When it is hot add the nigella seeds/kalonji  and the whole dried chilli's,wait for a couple minutes before you add the zucchini to this oil.  Now slide in the zucchini and stir it nicely in the oil. Fry it for a couple minutes,till you see a nice glossy coat on all.Now cover and cook with a tight lid for 7-10 minutes. Leave it a little crunchy,it tastes better when it has a nice crunch to it. Also make sure when you remove the lid to check on the doneness,do not let the water build-up from the steam drop in the zucchini,this will make the zucchini wet and when you cover it again it will get soft and will not be able to retain its crunchiness.

Enjoy this with roti's with some daal on the side :) Also don't forget to squeeze some lime juice if you enjoy it tangy & spicy.