Halwai February 13, 2018


• 4 – small zucchini, cut into 1/4-inch pieces
• 1 tsp – vegetable oil
• 1 tsp – Mustard Seeds
• 1 tsp – grated Ginger
• 1 tsp -red chilli flakes (or powder)
• Salt to taste
• 1/2 tetra pack – firm Tofu blended with 1/2 cup non-dairy Milk and juice of 1 Lemon
• 1 tsp – cumin seeds, toasted and then ground to a coarse powder


  1. Heat the oil and add the mustard seeds. When they crackle, add the red chilli flakes and ginger, stir to mix, then add the zucchini and salt to taste.
  2. Cook the zucchini, stirring frequently, until it is fairly soft.
  3. Turn off the heat and let the zucchini cool. Mix with the tofu yogurt.
  4. Sprinkle the cumin powder and mix. Check salt.
  5. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishaly