Shredded Zucchini Subji
This recipe is shockingly simple to make and takes hardly
any time at all. This is a nice thing to make if a friend drops
by unexpectedly. Of course, it works much better if you have a
food processor to grate your zucchini.
- 1 quart of finely shredded/grated zucchini
- 1 jalapeno or serrano pepper
- 1 cubic inch of ginger
- 1 Tbsp ghee or oil
- 1 tsp cumin seeds
- 1/4 tsp hing
- 1/2 tsp turmeric
- 1/4 tsp mustard seeds
- 3/4 tsp garam masala
- 1/2 tsp salt
Add the ghee to a pan on high heat (the best is a thick stainless
steel wok). While the oil is warming up, grate the chilli and ginger.
Add the mustard seeds to the hot ghee and let them start popping.
Also add the cumin seeds, hing, and turmeric. Stir a little and
throw the grated chilli and ginger to the oil.
At this point, add the shredded zucchini. Stir thoroughly. Within
a minute, add 1/2 teaspoon of salt (to draw water out of the zucchini
and make the prep cook faster). Keep stirring; you'll start seeing
moisture coming out of the zucchini.
Once the zucchini becomes limp (takes about 2 minutes), add the
garam masala (a mixture of several spices, commonly used in Indian
cooking). We're done. This only took three or four minutes of cooking