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
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
instructions
Heat the olive oil and 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, and salt and cook for about 4 minutes.
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.
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