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 some zucchini and potatoes that I had bought at a farmers market! Well, I ended up making a quick side using both the veggies 🙂 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 🙂 Zucchini gets cooked in no time and works well with so many flavors – I use it in a lot of dishes like Sabut Masoor Dal (Brown Lentils) with Zucchini, Cucumber Zucchini Stir Fry (Palya/Poriyal) and Zucchini Yogurt Dip (Raitha)
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 🙂 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.
Zucchini Aloo (Potato) Jeera
Ingredients
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2 zucchini
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1 small potato
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1/2 tsp cumin seeds
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2 cloves garlic
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1/2 tsp cumin powder
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1/4 tsp coriander powder
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1/2 tsp red chilli powder
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1/4 tsp garam masala powder
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Salt to taste
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1 tbsp oil
- pinch of asafoetida (hing)
Method
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Wash and peel the potato and chop it into small bite sized pieces. Wash and chop the zucchini also into bite sized pieces.
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Chop the garlic finely. Mix the spice powders (except hing) together with 2 tbsp of water.
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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 sauté for a few seconds. Add the spice- water mixture to the pan and let it cook for one minute.
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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.
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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.
