I really enjoy squash. I grew up eating lots of it, particularly squash casserole. And when I lived in California, they pretty much serve zucchini with everything. We can find zucchini all year, but in the summer we always seem to get an abundance of the long green vegetable. Because zucchini is always so available, I really like to make a sabzi out of it. Paired with kalonji and kasoori methi, the dish really ends up being quite flavorful, and really buttery without the butter. I don’t use very many ingredients, so it is a really simple recipe, but it still packs a good flavor. When you buy zucchini, look for the smaller ones with bright and firm skin. The larger the zucchini, the less flavor and the tougher they are. When you buy them small, they are so much more flavorful. Also, when small, you don’t have to cut the ends off. You don’t have to remove the skin, but sometimes I do. This dish tastes great with roti/chapati, and is the perfect vegetarian meal. Also vegan friendly!
- 3-6 zucchini, depending on size, diced
- 1 small onion, finely diced
- 1/2 tomato, finely diced
- 1/2 tsp cumin seeds
- 1/2 tsp kalonji
- salt to taste
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1 tbsp kasoori methi palm crushed
- oil for cooking
Once they splutter add the onions. Saute till golden brown. Add the turmeric and stir.
You can always add some liquid to keep it from getting too too dry, but I like this particular sabzi on the dry side, which makes for good chapati eating.