Zucchim & Carrot Saute
|Onion||1 Small, thinly sliced|
|Chili powder||2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Large carrot||6 Ounce, cut into matchstick strips (170 Grams)|
|Zucchini||1 1⁄4 Pound, cut into matchstick strips (565 Grams)|
1. In a wide nonstick frying pan or wok, combine onion and 3 tablespoons (45 ml) water. Stir-fry over medium-high heat until onion is soft (about 5 minutes). Stir in chili powder, cumin seeds, and mustard seeds.
2. Add carrot and zucchini to pan; stir-fry until carrot is tender-crisp to bite (about 5 minutes). Season to taste with salt and pepper.