Zucchini with Green Egg (Keto Recipe)
Masala Zucchini, a flavorful dish inspired by West Bengal, using Panch Phoran spice mixture and olive oil. Sauté sliced zucchini with spices, sweetener, and dry mango powder until tender. Serve hot for a delicious and spicy experience.
Ingredients
- ½ kg Zucchini sliced with the peel
- 2 drops Stevia / Sweetener of your choice
- 1/2 tbsp Mango powder
- 1 tbsp Panch Phoran
- 1 tbsp Olive Oil
- 1/4 tbsp Red Chilli powder
- 1/4 tbsp Turmeric powder
- 2 Whole Dried Red Chillies
- As per taste Salt
- 1/2 tbsp Cumin Seeds/Jeera For Panch Phoran
- 1/2 tbsp Fennel Seeds For Panch Phoran
- 1/4 tbsp Fenugreek Seeds/Methi dana For Panch Phoran
- 1/4 tbsp Mustard Seeds/Sarson dana For Panch Phoran
- 1/4 tbsp Nigella Seeds/Kalongi For Panch Phoran
Instructions
- Take a wok and pour the oil in it. Warm it on medium heat.
- Drop the red chilies and after a few seconds add the panch phoran.
- Lower the heat and allow the seeds to crackle for a minute or so. Stir lightly.
- Add the sliced zucchini to the pan or wok.
- Add the turmeric, the red chilli powder and the salt. Stir some more.
- Lower the heat and cover the pan for two to three minutes.
- The zucchini will leave some moisture, and you can stir-fry it in that.
- Now open the pan and add the sweetener and the dry mango powder.
- Stir some more and switch off the gas.
- Please ensure that the zucchini is tender but not mushy.
- Serve hot.
