Zucchini Sabzi

There are endless possibilities with sabzis. They can be the side, a main dish, a salad topper, or anywhere else 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 EVOO
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
- Heat up the olive oil, pop the mustard seeds and asafoetida.
- 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).
- Add the potatoes, red onion, serrano, ginger purée, salt and cook for about 4 minutes.
- Garnish with chopped cilantro.
ideas / variations
- Add dried currants or raisins for a touch of sweetness.
- Enhance any salad or rice dish by adding this on top.
india1948 team