This recipe is from Vedika’s Sanjai Mathur, who describes it as “a light recipe with a sweet effect, perfect for summer.”
½ pound zucchini, peeled and diced
1 onion, chopped
2 teaspoons ghee (clarified butter)
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
Salt to taste
Fresh coriander leaves to garnish
In a pan, heat ghee and add cumin seeds, swirl until fragrant.
Then add chopped onion and sauté until opaque.
To the onions add turmeric, salt, and zucchini and mix well. Cover, reduce heat to medium, and cook for about 12–15 minutes, stirring occasionally. When zucchini is sufficiently cooked, garnish with coriander and serve.