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.
black or brown mustard seeds
finely minced yellow onion
grated fresh ginger
minced fresh garlic
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.