Peak-season zucchini and fragrant, spiced basmati rice come together in a super-quick one-pot dish. Photo from book ""Chetna's Healthy Indian: Vegetarian"
This super-quick recipe makes a great midweek meal served simply with raita. But don’t hesitate to include it as part of a feast or barbecue spread as well!
Serves 4
1 tablespoon sunflower oil
1 teaspoon cumin seeds
1 onion, finely chopped
1 small green chile, finely chopped
2 garlic cloves, grated
2 zucchini, about 1 pound 2 ounces, chopped
1 teaspoon garam masala
1/2 teaspoon chili powder
1 1/2 teaspoons salt
1 cup (7 ounces) basmati rice
2 1/4 cups (18 ounces) boiling water
Heat the oil in a pan and add the cumin seeds. When they start to sizzle, add the onion and cook on medium heat for 5 minutes, until it begins to change color. Add the chile and the garlic and cook for another minute.
