Zucchini Aloo Jeera (Zucchini and Potato with Dry Indian Spices)

This recipe was created on one of those days when I was super hungry and wanted a super easy and quick side for chapathi. There was no other vegetable on hand except for someย zucchini and potatoes that I had bought at a farmers market! Well, I ended up making a quick side using both the veggies ๐Ÿ™‚ The subzi was so delicious that I had to share the recipe here!I did not over cook the zucchini so it was just slightly crunchy. The boiled potatoes just add a soft bite! And the garlic here just adds a kick! I think this is a great way to start trying out zucchini if you have never tried it before ๐Ÿ™‚ Zucchini gets cooked in no time and works well with so many flavors – I use it in a lot of dishes like ย Sabut Masoor Dal (Brown Lentils) with Zucchini, ย Cucumber Zucchini Stir Fry (Palya/Poriyal)ย and Zucchini Yogurt Dip (Raitha)
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This one is not so much of a recipe – I just used all the basic handy spices like cumin, chilli powder and some garlic. Tossed everything up together and that is about it ๐Ÿ™‚ The thing is somedays that is about all the cooking I want to do. Yes I love cooking and experimenting but I don’t like doing something elaborate at the end of the day! I like having some simple, and easy recipes around that I can try on busy weekdays.
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Zucchini Aloo (Potato) Jeera

  • Servings: 2-3
  • Difficulty: easy
  • Print
Ingredients
  1. 2 zucchini
  2. 1 small potato
  3. 1/2 tsp cumin seeds
  4. 2 cloves garlic
  5. 1/2 tsp cumin powder
  6. 1/4 tsp coriander powder
  7. 1/2 tsp red chilli powder
  8. 1/4 tsp garam masala powder
  9. Salt to taste
  10. 1 tbsp oil
  11. pinch of asafoetida (hing)

Method

  1. Wash and peel the potato and chop it into small bite sized pieces. Wash and chop the zucchini also into bite sized pieces.
  2. Chop the garlic finely. Mix the spice powders (except hing) together with 2 tbsp of water.
  3. Take a large saucepan and heat 1 tbsp oil in it. Add the cumin seeds and let it turn slightly golden in color. Add the chopped garlic and hing and sautรฉ for a few seconds. Add the spice- water mixture to the pan and let it cook for one minute.
  4. Add the chopped potato and sprinkle some salt. Let it cook for 5-8 minutes till it is half cooked. Then add the chopped zucchini to this and cook till the zucchini is tender and the potato is fully cooked.
  5. Don’t add too much water as the zucchini can become mushy! Adjust salt and any spice required. You can add some lemon juice too! Serve hot with rice or chapathi.

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Whole Wheat Banana Pancakes (No Eggs)

Most Sundays I end up with this huge dilemma about what to prepare for breakfast. Typically, most weekdays I end up having some kind of sandwich for breakfast and so I really look forward to having something different on the weekend. Something that is quick to prepare too! I don’t want to spend most of my morning just preparing breakfast ๐Ÿ™‚ ๐Ÿ™‚ Thats when pancakes come to the rescue!

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Hesarabele Southekayi Kosambari (Mung dal and Cucumber Salad)

This kosambari/salad is a part of any festival celebration in Karnataka! I love this kosambari because it’s super easy to make and also probably because I associate it with festivals, it tastes special. Normally apart from festival days, I never used to prepare this at home! But while I thinking about great evening snacks, it struck me that this is an amazing snack ๐Ÿ™‚ You don’t have to prepare this for just festivals or special occasions, right?
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Oats Wheat Kohlrabi (knolkhol) Muthia (Steamed Savory Bites)

Back with another kohlrabi recipe ๐Ÿ™‚ I love using this vegetable a lot because it just goes well with a lot of flavors and cooks quickly. Ok let’s not forget it’s healthy too ๐Ÿ˜‰ In my previous blog post I mentioned that planning something for the evening snack can be difficult. Something to have with tea and relax! This Muthia fits right into that slot for snacks that are super yummy, easy to prepare, tasty, and healthy!
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