Ingredients:

  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 pinch asafoetida
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 1 lb zucchini, cubed into 1/2 inch pieces
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1 tsp amchur
  • 1 tsp sea salt
  • 2 tbsp fresh coriander leaves, chopped

Instructions:

  1. Heat the oil over medium-high heat. Once the oil shimmers, add the cumin and mustard seeds. Wait for the mustard seeds to pop and the cumin to release a nutty, toasted aroma. Stir in the asafoetida for 5 seconds.
  2. Add the diced onions and sauté until they become translucent and slightly mahogany-colored. Stir in the ginger-garlic paste and green chilies, cooking for another 60 seconds until fragrant.
  3. Increase heat to high and toss in the cubed zucchini. Stir-fry for 3-4 minutes until the edges begin to sear but the vegetable remains firm. Add the turmeric, red chili powder, coriander powder, and salt, tossing rapidly to coat.
  4. Lower the heat to medium and cook for another 3-5 minutes without covering the pan. Once the zucchini is tender but holds its shape, sprinkle the amchur powder over the top. Fold in the fresh coriander and remove from heat immediately.