25 Min

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GF

V

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.

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Cook Time

25 Minutes

Serves

4

Directions

Step 1

Heat the olive oil and pop the mustard seeds and asafoetida.

Step 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.

Step 3

Add the potatoes, red onion, serrano, ginger purée, and salt and cook for about 4 minutes.

Step 4

Garnish with chopped cilantro.

Notes & Variations

Add dried currants or raisins for a touch of sweetness.
Enhance any salad or rice dish by adding this on top.

Ingredients

4 tablespoons olive oil

1 teaspoon black mustard seed

1/4 teaspoon asafoetida

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

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

1/4 cup minced red onion

1 teaspoon minced serrano pepper

1 tablespoon ginger purée

1/2 teaspoon sea salt

2 tablespoons cilantro, finely chopped

Step 1

Heat the olive oil and pop the mustard seeds and asafoetida.

Step 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.

Step 3

Add the potatoes, red onion, serrano, ginger purée, and salt and cook for about 4 minutes.

Step 4

Garnish with chopped cilantro.

4 tablespoons olive oil

1 teaspoon black mustard seed

1/4 teaspoon asafoetida

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

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

1/4 cup minced red onion

1 teaspoon minced serrano pepper

1 tablespoon ginger purée

1/2 teaspoon sea salt

2 tablespoons cilantro, finely chopped

Notes & Variations

Add dried currants or raisins for a touch of sweetness.
Enhance any salad or rice dish by adding this on top.

Tags:

25 Min

Tags:

25 Min

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