Zucchini Sabzi

When there is a glut of zucchini from the garden, I look for different ways to use them up to add some variety. While zucchini bread is delicious, here's a curried dish that carries its own moisture to eat with both wet and drier dals. 

2 tsps. mild oil

½ tsp cumin seeds

2 green chillies finely chopped or 1 good pinch red pepper flakes

1" knob of ginger, finely grated

2 garlic cloves, finely grated

⅛ tsp asafoetida (hing) optional

1 medium onion (6oz/170gr) finely chopped

2 medium zucchini cut into ½ inch pieces (about 20oz)

½ tsp turmeric powder

1 tsp coriander powder 

½ tsp garam masala powder

salt to taste (trying 1 tsp)

2 tsps. to 1 Tbsp. lemon juice or white wine vinegar

2 Tbsps. coriander leaves (cilantro)

1. Heat the oil in a pan on medium heat. Add cumin seeds to toast.
2. When cumin is fragrant add the ginger and the garlic, the chillies and asafoetida. Saute for 30 seconds till the raw smell of ginger and garlic disappears.
3. Add the onion and cook until they soften.
4. Add the chopped zucchini, turmeric powder, coriander powder, garam masala, and salt. Mix everything well.
5. Cover and cook over low heat for 3 to 4 minutes, till fork tender. Stir in between. Zucchini contains 95% of water so you may not need to add extra water while cooking, but use your judgment to avoid scorching the spices.
6. Once the zucchini is cooked add the lemon juice and coriander leaves.
7. Mix well and serve with roti, paratha, or rice.