For 4 people
For 4 people
Heat a tablespoon of ghee (clarified butter) in a pan. If you don't have any, you can use coconut oil or olive oil instead.
Next, pour the following spices onto the pan containing the melted ghee: 1 teaspoon of cumin and 1 teaspoon of fenugreek, as well as 2 teaspoons of mustard and coriander.
If you like spicy dishes, you can add chili pepper to the preparation.
Fry a large chopped onion in the pan until the seeds begin to pop.
Start by washing the zucchini, then cut them into slices. If they're organic, you can leave them as is; otherwise, peel them. Then add the slices to the pan.
Finally, add the sliced zucchini to the pan containing the curry leaves, ginger, and turmeric. Reduce the heat to low, cover, and stir frequently. The zucchini will cook in its own juices. Season to taste with salt and pepper. For an extra kick, add half a carton of coconut milk and reduce until the sauce becomes creamy.
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