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Zucchini fry is one of the quick recipes with very little oil, about 1 tbsp. It is a stirred fry recipe which is fit for a kid's tiffin box. Easy to make and easy to digest. Zucchini has many health benefits. You can pair it with anything like breads/ flatbreads/ chapatis/ roti.
I made it in coconut flavor, but you can also prepare it without it. Zucchini tastes like bottle gourd, so you can cook this recipe from it.
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Let's jump to the recipe,
Yield – 2 servings
Timing – 10 min
Prep time – 5 min
Total- 15 min
Ingredients:
Zucchini – 1 pc, diced
Mustard seeds – ½ tsp
Olive Oil- 1 tbsp
Curry leaves- 5-6 nos.
Fennel seeds powder – ¼ tsp
Coriander powder- ½ tsp
Cumin powder- ¼ tsp
Asafoetida a pinch
Salt to taste
Coconut- 3 tbsp, grated
Method-
Heat the pan, add the olive oil, then add these seeds for tempering- mustard seeds, curry leaves and a pinch of asafoetida. Mix for a second. Add zucchini to it and fry for 2 minutes and cover with a lid. After 1 minute, remove the lid and fry again. Add salt as per taste, mix well.
Then add the powdered spices - fennel seed powder, ground coriander, and cumin. Add the grated coconut, stir until it becomes soft and begins to change color. Serve hot with roti / bread.
Note- It can be added green chili.Storage- Keep this dish in refrigerator for up to 2 days.
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