Ingredients:

  • 2 cups (300g) Zucchini, diced into ½ inch cubes
  • 1 medium (110g) Onion, finely chopped
  • 1 tbsp (15g) Ginger-garlic paste
  • 1 small (50g) Tomato, finely diced
  • 1 medium (20g) Green chili, slit lengthwise
  • 2 tbsp (8g) Fresh cilantro, chopped
  • 2 tbsp (30ml) Vegetable oil
  • ½ tsp (3g) Cumin seeds
  • ¼ tsp (1.5g) Turmeric powder
  • ½ tsp (2.5g) Red chili powder
  • ½ tsp (2.5g) Coriander powder
  • 1 tbsp (8g) Gram flour (Besan)
  • ½ tsp (3g) Garam masala
  • Salt to taste

Instructions:

  1. Heat the vegetable oil in a cast iron skillet or kadai over medium-high heat. Once the oil shimmers, add the cumin seeds and sauté until they sizzle and become fragrant.
  2. Add the chopped onions and green chilies to the skillet. Sauté for 3–4 minutes until the onions are translucent and slightly golden.
  3. Stir in the ginger-garlic paste and cook for 1 minute. Add the diced tomatoes, turmeric powder, red chili powder, and coriander powder. Cook for 2–3 minutes until the tomatoes soften and the oil begins to separate from the masala.
  4. Increase the heat to high and add the cubed zucchini. Toss quickly to coat the zucchini in the spice base. Sauté for 5–7 minutes without covering the pan, stirring occasionally until the edges are golden-brown.
  5. Sprinkle the gram flour (besan) over the zucchini and toss for 1–2 minutes until the flour is toasted and the excess moisture is absorbed. Finish by stirring in the garam masala and garnished with fresh cilantro.