Low Carb Zucchini and Egg Bhaji Recipe
Low Carb zucchini and egg bhaji is an authentic Bangladeshi side dish made from fried zucchini and egg in aromatic South Asian herbs and spices
With only 6g net carbs this Desi bhaji recipe makes a perfect low carb side dish sure to add a depth of flavour to any low carb meal
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Zucchini and egg bhaji is straight from my family cookbook. A recipe that traveled with my family to Canada many decades ago. With roots in Bangladeshi cuisine it’s not surprising this side dish is full of bright and powerful herbs and spices.
This low carb Bhaji recipe has been a family favourite as long as I can remember. Growing up it was always served alongside Indian curries and kebabs.
This is not the crispy battered Indian Bhaji you may be familiar with, but rather a flavourful aromatic low carb vegetarian dish of pan fried zucchini and egg in traditional herbs and spices.
I remember the first time I tried this dish, it took a lot of convincing from my parents. They actually has to mash it up into some rice just so that I would try it! In my defense, I was 5, and I’ll admit, it’s not the prettiest looking side dish in the bunch. By my goodness, is it ever delicious. It has now become a regular in our household as well, no complaints yet.
Much like my Grandma’s Authentic Indian Chicken Curry, Zucchini and Egg Bhaji is already low in carbohydrates! These two dishes make a naturally perfect pairing because they require no modifications to fit a low carb diet, just a truly Authentic tasting meal that is low in carbs.
Of course this dish can be enjoyed as part any other low carb meal that needs a punch of flavour!
What Is In Low Carb Zucchini & Egg Bhaji
The ingredients in my family Zucchini and Egg Bhaji should feel quite familiar to anyone who enjoys Desi and especially Indian cooking.
- Cayenne/Red Chili
- Fresh Green Chili
But there is more than just that, the are also 5 g of protein, 550 mg potassium, and 55 mg vitamin C!
How To Make Low Carb Zucchini & Egg Bhaji
Most of the work in this bhaji recipe is in the preparation. Once everything is prepared it’s pretty much just a matter of getting it all in a deep frying pan and stirring until it’s done.
Slicing The Zucchini
Originally this recipe called for removing most of the meat from the zucchini, using just the peel and a small section of the meat attached. But I would think it even more authentic to waste nothing, so I use nearly the entire zucchini.
Remove the tip and tail, and slice the zucchini in half lengthwise. Slice each piece in half lengthwise again quartering the zucchini creating roughly equal spears
Line up the spears and chop across the width with a sharp knife creating roughly 5 mm quarter slices. Absolute precision is not required in this dish so don’t stress too much about it.
Repeat this process for the remaining zucchini. This is the most cumbersome step of this bhaji and it really isn’t too difficult.
Now the onions and garlic should be thinly sliced before layering everything into the pan.
In a deep fry pan, wok, or sauce pan, layer in oil, sliced onions, minced garlic, ginger, and sliced zucchini. Salt everything well.
Cook over medium heat with the layers intact and leave it be. The onions, garlic, and ginger will need time to fry directly in the hot oil, the zucchini piled on top will start to drop some moisture which will in turn help the onions fry and soften.
After 5 or so minutes of frying, add in the dry spices and whole green chili. Mix well until everything is combined.
What you need to do now is cook the crap out of it stirring regularly until the zucchini has lost much of its water, is well cooked and limp. Could take anywhere from 15-20 minutes.
Similar to other Desi recipes it is important to cook your spices! Dry spices in this quantity can have a very unpleasant and underdeveloped taste when not cooked properly.
Once they are in the pan fry your spices for at least 5-10 minutes always!
In this low carb bhaji recipe make sure your pan is hot and there is still sufficient oil or butter to fry both the spices and the zucchini.
At this point crack fresh eggs into the pan and scramble them around with the zucchini. Cook for an additional 8-10 minutes stirring occasionally until the egg is cooked to your liking similar to how you would prepare and egg fried rice.
It is ok to cook the eggs longer than normal and get some colour on them as it will add texture and flavour to this bhaji recipe.
Season to taste with salt and pepper and garnish with a healthy portion of fresh coriander and if you dare, fresh chopped green chili.
Time To Dive In!
Another great low carb side dish to add to your recipe collection! It’s amazing how a new side dish can change a meal. Even something you have had many times can be feel like a whole new meal when served alongside the bold flavours of this Low Carb Zucchini and Egg Bhaji!
From my family cookbook to yours, I hope you enjoy this recipe as much as we do.
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I Hope You Enjoy!
Low Carb Zucchini And Egg Bhaji
- Deep Fry Pan/Wok/Saucepan
- Chefs Knife & Cutting Board
- 3 tablespoons ghee/oil/butter for cooking
- 1 small onion finely sliced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 4 large zucchini quartered and sliced
- 1 small fresh green chili whole
- 1 tablespoon turmeric
- ½ teaspoon cayenne/Kashimiri red chili variable
- 2 large eggs
- Salt & pepper to taste
- fresh coriander garnish
- Heat oil/ghee in a over medium heat and add in onions, garlic, and ginger. Pile the sliced zucchini on top filling the pan and leave to fry for roughly 5 minutes with the zucchini sitting on top.
- Add green chili, turmeric, cayenne, and stir until everything is combined well. Fry over medium heat stirring regularly to prevent sticking, until the zucchini and spices are very well cooked, and the zucchini has lost much of its moisture. 15-20 minutes.
- Crack fresh eggs straight into the pan and scramble them around with the zucchini. Cook for 8-10 minutes until egg is fully cooked and fried. It's ok to get some colour on the eggs here as it will improve the flavour and add texture to the bhaji.