Curried Shredded Zucchini in 25 Minutes

Instructions:

1. Trim the ends of the zucchini and shred using the large holes of a grater.
2. Lightly pat the shredded zucchini with a paper towel to remove surface moisture to prevent wateriness during cooking.
3. Heat the ghee or oil over medium-high heat in a large non-stick skillet or Kadai.
4. Add the cumin seeds and sauté until they sizzle and turn a deep brown.
5. Stir in the minced garlic, ginger, and green chili, sautéing for 60 seconds until the garlic is fragrant and golden.
6. Toss in the shredded zucchini and immediately sprinkle with turmeric, garam masala, salt, and pepper.
7. Stir constantly for 5–7 minutes until the zucchini turns a vivid gold and is tender-crisp.
8. Remove the pan from the heat.
9. Stir in the fresh lemon juice and fold in the chopped cilantro before serving.