This was an amazing dish I made last night and very easy too. Now lets start cooking.
In a coldero on high heat I added 1/4 cup of olive oil, 1 drop of mustard oil, 3 curry leaves, 1 pinch of hing, 1 onion or shallot sliced in to half moon slices, cook until it turns brown. Keep stirring so it doesn’t burn.
Now it is time to add whole masala (spices) only. They are 1 pinch each of cumin seeds fenugreek seeds, fennel seeds, mustard seeds, and kaloonji. Stir and add 1 small piece of ginger washed, 3 garlic cloves peeled and cut in to tiny pieces add to mortar and pestle then crush them and add them to the oily mixture.
Stir and add 3 pinches of turbinado sugar, either 1 bullion cube, 3 pinches of vegtea seasoning or 1 pinch of pink salt, 1 pinch each of turmeric, red chili powder, desiccated or grated coconut, 3 dashes of maggi or knorr aroma.
Reduce heat to low and add 1 green chili deseeded and chopped, 1 tomato chopped and cook until mushy. One way to do it is place the lid while it is cooking. No need to add water to this recipe because these vegetables makes its own liquid.
Now add between 4 to 6 zucchinis or yellow squashes sliced very thin. If using a mandoline slicer be very careful because it can take your hand off if not. I have used a knife and cut it as thin as I can and while it is still on low heat that I stirred until the masala mixture combines well with either the zucchini or yellow squash. Cover and let it cook for 30 minutes or until done. Keep checking until the vegetables are done. Start with the curry base on sauté on instant pot then add sliced zucchini or yellow squash plus 1 cup of water for instant pot method only, pressure cook for 15 minutes on high then put steam diverter on steam vent and press quick release button.
Enjoy this with either rice or chapati.
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