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Achari Zucchini

Servings: 2
Preparation time: 5-7 minutes.
Cooking time: 15 minutes.
Total time: 22 minutes.

Traditional style of pickle in India is called ‘Achar’; the combination of spices, used in pickle is called pickle masala. This consists of spices like fenugreek, Kalongi, fennel seed etc, which is used in pickling and hence it gives a typical Indian pickle like taste and aroma.

Adding these spices-mix on daily basis; produces big change in taste and aroma, simple recipe get converted into awesome one, must try the recipe and write to me…

Ingredients:

Zucchini: 300 gm
Asafoetida: one pinch
Fennel seed: 1 teaspoon
Fenugreek seed: ½ teaspoon
Red chilli: 1 no.
Cumin: ½ teaspoon
Kalongi: ¼ teaspoon
Cinnamon: 1” piece
Bay leaf: 1 no.
Chat masala: 1 teaspoon
Salt: half teaspoon
Turmeric powder: ½ teaspoon
Chilli powder: 1 teaspoon
Coriander powder: 1 teaspoon
Mustard powder: 2 teaspoon
Dry mango powder: 1 teaspoon
Mustard oil/olive oil: 2 tablespoon

Preparation:

Chop zucchini into ½”cube, keep aside.
To prepare dry masala: Dry roast fennel seed, fenugreek seed, mustard, cinnamon (light brown in colour). Roughly grind and keep aside.

Method:

Take a fry pan, heat oil till smoke starts to appear, add Cumin, Kalongi, Red chilli and Bay leaf, sputter it for few seconds. Add chopped zucchini, salt, turmeric powder, chilli powder and coriander powder.
Fry for couple of minutes on medium low flame with lid on, cook until zucchini is done( 6-8 minutes).
Stir often so that it should not burn or stick to bottom. Add dry masala and chat masala, stir fry on medium high flame for couple of minutes, put off the flame. Very tasty Achari Zucchini is ready to serve with paratha. It is very good to carry in your lunch box, ideal for travelling.