Zucchini Sabzi

There are endless possibilities with sabzis. They can be the side, a main dish, a salad topper, or anywhere that you would like to add more veg. The key to this sabzi is getting a good brown on the zucchini, that is when it’s flavor truly shines. 

makes 4 cups

ingredients

1 large zucchini (3 cups, 330 g), chopped into half moons

2 small potatoes (1 cup), boiled and roughly chopped

4 Tbsp olive oil

1 tsp mustard seed

¼ tsp asafoetida 

¼ cup red onion, minced

1 tsp serrano pepper, minced

1 Tbsp ginger purée 

½ tsp salt

2 Tbsp cilantro, finely chopped

instructions

1. Heat up the olive oil and pop the mustard seeds and asafoetida. 
    
2. Keep on high heat and add the zucchini. Cook until it gets a golden color around the edges and is still bright green (~5 minutes). 
    
3. Add the potatoes, red onion, serrano, ginger purée, salt and cook for about 4 minutes. 
    
4. Garnish with chopped cilantro.

ideas / variations

• Add dried currants or raisins for added sweetness. 
• Enhance any salad or rice dish by adding this on top.