Ingredients:

  • 1.5 lb zucchini, diced into 1/2-inch cubes
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/4 tsp hing
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1 tbsp lemon juice

Instructions:

  1. Dice the zucchini into uniform 1/2-inch cubes and pat them dry with a paper towel to prevent steaming.
  2. Heat oil in a skillet over medium-high heat. Add mustard seeds; once they pop, stir in cumin seeds and hing and sauté for 30 seconds.
  3. Add diced onions and sauté until translucent and lightly golden. Stir in the ginger-garlic paste and slit green chilies, cooking for another 60 seconds.
  4. Increase heat to high and add the zucchini cubes. Toss quickly to coat and cook for 3–4 minutes without stirring frequently to allow edges to brown.
  5. Reduce heat to medium. Sprinkle in turmeric, red chili powder, coriander powder, and salt. Stir gently and cook for 2 minutes until fragrant.
  6. Turn off the heat and stir in the lemon juice and chopped cilantro before serving.