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Zucchini and Vegetable Stir Fry

Servings: 4 servings

  • 1 medium zucchini chopped in 1 inch long slices 
  • ¼ cauliflower (optional) cut into florets
  • 1 medium tomato chopped
  • 1 medium green tomato (optional) chopped
  • 1 tsp olive oil 
  • ¾ tsp 3/4 tsp cumin seeds
  • ¼ tsp 1/4 tsp Asafetida
  • 1 small onion or shallot sliced
  • 4 cloves 4 garlic cloves chopped and rested for 10 min 
  • ½ tsp red pepper flakes  
  • ½ tsp gray salt
  • ½ tsp turmeric powder 
  • 1 grind fresh cracked black pepper
  • 1 tsp coriander powder 
  1. Chop the garlic and let it rest while you are chopping other vegetables. Cut the zucchini into half-inch-long pieces, cut the cauliflower into florets, chop the tomatoes and onion or shallot.
  2. Heat the oil and add cumin seeds and asafetida.  Fry till cumin seeds are dark brown or roasted.  (If you are on an oil-free diet, you can roast these dry).  Add the onions and garlic and let the onion sweat for 2 minutes, stirring to prevent burning. 
  3. Add the onions and garlic and let the onion sweat for 2 minutes, stirring to prevent burning.  Add turmeric powder and let it roast for 1 minute.  Add a grind of pepper to the turmeric as it is heating.
  4. Stir the vegetables with spices together and cover with a lid for 5 to 6 minutes till zucchini is slightly soft and the peel is a vibrant green. 
  5. Garnish with chopped cilantro. 
Recipe Notes

You may add or substitute any other vegetable of your choice.  

This is a fast and easy side dish to prepare and tastes wonderful with lentil soup or Dal.

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Evidence Based Integrative Medicine