In the hustle of everyday cooking, we’re always on the lookout for something that’s quick, healthy, and still packed with flavor. Today’s recipe — Zucchini Sabzi — checks all the boxes!
Light on spices but rich in taste, this colorful stir-fry brings together the goodness of zucchini, baby corn, and capsicum, making it a nutritious addition to your lunch or dinner.
Zucchini, though not a traditional Indian vegetable, blends beautifully with our desi masalas and gives a refreshing twist to regular sabzis. Paired with the crunch of baby corn and the subtle heat of green chilies, this sabzi is a must-try for anyone looking to explore new flavors with everyday ingredients.
Ingredients
- Zucchini – 2
- Chopped Tomato – 2
- Baby corn – 2
- Green capsicum – ¼ cup
- Oil – 2 tbsp
- Cumin seeds – ½ tsp
- Dried red chili – 2
- Chopped ginger – ¼ tsp
- Chopped green chili – 2
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Coriander powder – 1 tsp
- Garam masala – 1/8 tsp
- Salt – as per taste
- Chopped coriander leaves – 1 tbsp
Method
- Firstly, heat oil in a pan. Once the oil is hot, add ½ tsp cumin seeds.
- Now add 2 dried red chilies, ¼ tsp chopped ginger, and 2 finely chopped green chilies.
- Then add 2 roughly chopped tomatoes and sauté briefly.
- Next add 2 zucchinis, chopped into medium-sized pieces.
- Along with 2 chopped baby corns and ¼ cup chopped green capsicum.
- Next add ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder, and ⅛ tsp garam masala.
- Mix everything well to coat the vegetables with the spices.
- Then add a little water and mix again. Cover with a lid and cook the sabzi on low heat.
- After about 10 minutes, check if the vegetables are soft and cooked through.
- Finally, add salt as per your taste, sprinkle with chopped coriander leaves, and mix well.
- Our simple, healthy, and delicious zucchini sabzi is ready to serve!
