Ingredients
Method
- Wash, peel, and dice the squash and zucchini. Remove any hard seeds from the yellow squash. Dice tomatoes and onions.
- Heat oil in a large skillet or a wok on medium-high heat. Add dried chili, fenugreek, cumin, and mustard seeds. Once the mustard seeds start to pop, add diced onions. Cook onion until golden.
- Add tomatoes, turmeric powder, salt, and cumin-coriander powder to the skillet. Stir well and cook until tomatoes break easily and oil starts to separate.
- Add Kashmiri chili powder to the skillet and stir well. Add diced squash and zucchini. Mix everything well and add water. Bring the heat down to low-medium. Cover and cook for 15-20 minutes or until squash is tender.
- Add jaggery and squeeze half lemon. Mix well and turn the heat off.
- Garnish the Sabzi with chopped cilantro and serve it with hot Roti or as a side for Daal-Chawal(Rice and Lentils soup).
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
