As I had mentioned earlier, there were loads of food language communication gaps between me and The Foodie, one such conversation;
HE: Hey.. brought Gilki for dinner
ME: G-I-L-K-I ??
HE: Yeah, we can prepare dry vegetable with this, you dunno ??
ME: (!!) :-/
Any problem in world, RING Mom dearest, confusion vanishes !
ME: What’s Gilki ?
Mom: G-I-L-K-I ??
ME: Green.. slim.. long..also medium length..
Mom: Shirala..?? Padval..?? Kakdich asel .. (Snake gourd..?? Ridge gourd..?? It must be Cucumber !!)
ME: (??) #-o
Yeah…sometimes confusion increases ! Anyways, with some help of Google Search I gotta know it’s Ghosala in Marathi and Zucchini in English, and we concluded to call it Zucchini from then. (though it sounded like some Italian or French brand name).From then we had been quite regular with this versatile vegetable, from dry vegetable to using it in rice to fritters we have tried it all.
I found many more innovative recipes related to Zucchini at this pioneering and mammoth blog of Kevin – Closet Cooking.Thanks to Hema now I got one more beautiful blog recipes to stalk ! (TnT an original idea by Zlamushka of Spicy Kitchen)
The only change I made was adding green chili to add some spiciness and added 1/4 cup of flour instead of 1/2 – as I wanted to avoid shallow frying and instead used Omlette way to prepare these fritters. Hence the look changed a bit !
Verdict: The fusion of egg and zucchini was new. As rightly mentioned by Kevin, the outside was crispy and inside was moist and green !