Ingredients:

• 3 – zucchini, peeled sliced diagonally
• 1 – green chilli, finely chopped
• 1 flake – garlic, finely crushed
• 1/2 inch piece – Ginger grated
• 1 tbsp – Coriander leaves finely chopped
• 1 stalk – Curry leaves
• 2-3 pinches – Asafoetida powder
• 2 pinches – Turmeric powder
• 1/2 tsp – Wheat flour
• 1/4 tsp – each cumin and Mustard Seeds
• salt to taste

Method:

1. Heat a non-stick or heavy pan.
2. Add seeds, allow it to splutter.
3. Add curry leaves, ginger, garlic, chillies and stir.
4. Add asafoetida, turmeric and zucchini.
5. Stir fry till the zucchini gets properly mixed.
6. Sprinkle a tsp of water, cover and simmer till cooked.
7. Sprinkle very little water in between if required.
8. Add salt, wheat flour, stir and cook further one minute uncovered.
9. Transfer it to a serving dish, garnish with chopped coriander.
10. Serve hot with steamed rice, roti, or as desired.

Recipe courtesy of Saroj Kering