In a large frying pan, heat ghee on medium-hi.
Add garlic and green chillies and brown for about 15 seconds.
Add cumin seed.
As soon as seeds start to pop, add tomatoes and saute for a few minutes until tomatoes break down into a sauce.
Mix in coriander, chili powder and salt.
Stir in zucchini, coating all the pieces with tomato sauce mixture.
Cover and check back in 5-8 minutes.
Uncover and stir, repeating step 7 two or three more times or until zucchini looks mostly translucent (but be careful not to overcook).
Add juice of half a lemon, stir in pan, serve and enjoy!
One of my least favorite things in life is a soggy zucchini. How a grilled floppy piece of zucchini served on the side is supposed to be enjoyable beats me. Adding a bit of flavor and tomato makes a world of difference. In this particular recipe, I’m reminded of my trip to Italy (or was it an episode of Lidia’s Italy). If you’re a zucchini-hater, try this out, it just may change your mind!
Want to treat your family to a delicious Indian dish today? Try this 100% vegetarian Zucchini Tomato Indian Style recipe. The dish is high on taste and weather you like or dislike zucchini, you will sure like this recipe.