Ingredients:
- 4 Zucchinis (cut into medium chunks)
- 4 medium size Potatoes (cut into medium chunks)
- 1 tsp finely chopped garlic
- 3 Tomatoes cut chopped
- 6 Curry leaves
- ½ tsp Cumin seeds
- ¼ tsp Mustard seeds
- ¼ tsp Onion seeds
- 3 whole Red chillies
- Salt as per taste
- 1 tsp red chilli powder
- ½ tsp Red chilli flakes
- ½ tsp Turmeric powder
- 2 Green chillies sliced
- Fresh coriander leaves for garnishing
- ¼ cup Oil
- 1 tbsp butter
- 1 lemon
- 3 tbsp water
Instructions:
- Wash, peel and cut potatoes into medium chunks. Wash and peel zucchini very thinly so that you can still see bits of skin. It will add colour to the dish.
- Heat oil in a wok. Add cumin seeds, mustard seeds, onion seeds and whole red chillies along with the curry leaves. Fry until the seeds and curry leaves start to splutter hence releasing their aroma.
- Now add garlic, salt, red chilli powder, red chilli flakes, green chillies and turmeric powder with a splash of water. Toss and cook for a minute till the spices are fragrant. Then add potatoes and fry till the edges are a bit crisp.
- Now cover the pan and cook on low heat till potatoes are half cooked. Also add 3 Tbsp of water to avoid spices to get burn and potatoes have enough moisture to get tender. Add finely chopped tomatoes and fry for a minute or two till softened and oil is released.
- Add zucchini and no need to add any water as this stage as zucchini will release its own water.
- Cover the pan and cook on low heat for 3-4 minutes or till the potatoes are cooked through and zucchini is tender.
- Turn off the flame and top with butter . Garnish with fresh coriander and a squeeze of lemon juice.
Do not overcook zucchini or else it will loose its texture and colour and will not be presentable.