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Indian-Style Zucchini

A potpourri of Asian spices and aromatics really jazzes up zucchini - or many other vegetables for that matter, such as green beans, okra, or eggplant. The dish is delicious served hot or at room temperature.

2 Servings


3 Tbsp

sesame oil

½ tsp

black or brown mustard seeds

1 tsp

ground cumin

½ tsp

ground coriander

½ tsp

garam masala

½ cup

finely minced yellow onion

1 Tbsp

grated fresh ginger

1 Tbsp

minced fresh garlic

5 cups

diced zucchini (about 5 medium, cut into 1/2-inch dice)


jalapeño or Serrano chile (finely minced, or to taste)

salt (to taste)


Place a large skillet over medium-high heat; when hot, add the oil and mustard seeds to the dry skillet. Cover the pan with a lid, and cook until the seeds pop, about 1 minute.

Uncover the pan and add the cumin, turmeric, coriander, garam masala, and onion; cook, stirring frequently, until the onion is soft, about 5 minutes. Add the ginger, garlic, and zucchini, and stir-fry until the zucchini is crisp-tender, 3 to 5 minutes. Add the chili and cook another minute. Season to taste with salt.


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