Ingredients:

  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium green chilies, slit lengthwise
  • 1 lb zucchini, diced into 1/2 inch cubes
  • 1 medium tomato, finely chopped
  • 1 tbsp gram flour
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1 tsp amchur powder
  • 1 tbsp kasoori methi, crushed

Instructions:

  1. Dice zucchini into uniform 1/2 inch cubes and pat dry with a paper towel. If using gram flour, toss the cubes lightly in the flour to coat.
  2. Heat oil or ghee over medium-high heat. Add cumin and mustard seeds; sauté until mustard seeds stop popping and cumin smells nutty.
  3. Stir in asafoetida, then add diced onions and sauté until translucent and lightly browned at the edges.
  4. Add ginger-garlic paste and green chilies; sauté for 60 seconds. Stir in chopped tomatoes and cook for 2-3 minutes until softened and oil separates.
  5. Increase heat to high. Add zucchini cubes and turmeric. Stir-fry for 3-5 minutes without covering the pan until zucchini develops golden-brown edges.
  6. Stir in the Kashmiri red chili powder, coriander powder, garam masala, salt, amchur powder, and crushed kasoori methi. Mix well and cook for another 2 minutes before serving.