Indian-Style Zucchini
Serves 2
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.
3 tablespoons sesame oil
1/2 teaspoon black or brown mustard seeds
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 cup finely minced yellow onion
1 tablespoon grated fresh ginger
1 tablespoon minced fresh garlic
5 cups diced zucchini (about 5 medium, cut into 1/2-inch dice)
1 small 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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