Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Salt - plus

  2. 1/4 teaspoon 1 1/3ml Salt

  3. 1 lb 454g / 16oz Zucchini - (2 medium) - cut 1/2" dice

  4. 3/4 cup 177ml Plain yogurt

  5. 1/4 teaspoon 1 1/3ml Cayenne pepper - or to taste

  6. 3/4 teaspoon 3.8ml Ground Roasted Cumin Seeds - seeNote

  7. 1/2 teaspoon 2 1/2ml Brown or granulated sugar

  8. 1 tablespoon 15ml Vegetable oil

  9. 1/2 teaspoon 2 1/2ml Brown mustard seeds

  10. Ground Roasted Cumin Seeds

  11. 4 tablespoons 60ml Whole cumin seeds

Instructions Jump to Ingredients ↑

  1. * Note: Place whole cumin seeds into a heated, small cast-iron skillet. Keep over medium heat. Stir the cumin until it is a few shades darker and emits a distinct roasted aroma. Grind in a clean and dry coffee grinder. Store unused portion in a tightly lidded jar for future use.

  2. Bring 2 1/2 quarts of water to a rolling boil. Add 1 tablespoon salt, stir and put in the zucchini. Boil rapidly for 3 to 4 minutes, or until the zucchini are just done. Drain and leave to cool.

  3. Put the yogurt in a bowl and beat lightly with a fork until smooth. Add remaining salt, cayenne, roasted cumin, and sugar. Stir to mix.

  4. Heat the oil in a very small pan or skillet over fairly high heat. When very hot, add the mustard seeds. As soon as the mustard seeds begin to pop, this takes just a few seconds, pour the seeds and oil over the yogurt. Stir to mix. Gently fold the zucchini into the yogurt. Serve warm or cold.

  5. This recipe yields 4 servings.


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