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Warm Zucchini Salad

Warm Zucchini Salad
Recipe type: Appetiser
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
I have served this dish as a subzi as well as a salad, on a lot of occasions. It has a very fresh, colorful and light look to it, which is very appealing to the stomach and the eyes.
  • Oil – 1 tsp
  • Mustard Seeds – 1 tsp
  • Raw Peanuts – 2 tbsp (optional)
  • Onions – ½ med (chopped)
  • Ginger– 1 tsp (grated)
  • Garlic – 2 cloves (finely chopped)
  • Zucchini – 3, diced
  • Bell pepper – ½, preferably red or yellow (chopped)
  • Green chili – to taste (finely chopped)
  • Lime juice – 1 tbsp or juice of 1 lime
  • Cilantro – ¼ cup (finely chopped)
  1. Heat Oil in a wok, add Mustard Seeds and let them sputter.
  2. Add Peanuts and sauté for a minute.
  3. Add Onions, Ginger and Garlic. Mix well and cook till the onions become translucent.
  4. Add Zucchini and Green Chili and mix well. Let it cook uncovered for 2-3 minutes.
  5. Add diced Bell Pepper and Salt – Mix well and turn off the flame.
  6. Add Lime juice and Cilantro – give it a final toss and serve.
1 Cook on medium to high heat.
2 Always cook Zucchini uncovered to keep the crunch and avoid overcooking.

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