Zucchini (torai) Recipe

• Ingredients

  Buy locally grown organic ingredients, if possible

  • 2 tsp organic homemade ghee

  • A pinch of asafoetida (hing)

  • 1/4 tsp cumin seeds (jeera)

  • 1 tsp crushed ginger

  • 2 medium zucchini (torai), prepped

  • Spice mix: turmeric, freshly ground coriander, and red chili as desired

  • Rock salt (saindhav) for seasoning

  • Chopped cilantro for a fresh finish

• Benefits

  Zucchini (torai’s) light and slightly cooling nature makes it a favorable choice for Pitta and Kapha doshas. Its subtle sweet taste aids in balancing the fire element (Pitta), and its lightness prevents Kapha accumulation.

• Contraindications

  Due to its cooling essence, those with predominant Vata dosha or individuals who feel cold easily should consume zucchini in moderation or ensure it's balanced with warming spices and ghee.

• Selecting the Right Zucchini

  • Choose firm zucchinis with a vibrant green color.

  • They should be free from soft spots or blemishes.

  • A medium size is often juicier and has fewer seeds compared to the larger ones.

Recipe Serves 3-4

Directions:

1. Prepare zucchini by washing, trimming ends, and dicing.

2. In a pot, melt ghee. Toss in asafoetida, cumin, curry leaves, and ginger. Keep sautéing gently.

3. Introduce diced zucchini and seasoning spices. Cook until they soften, occasionally stirring.

4. Adjust with chili and salt. Let it blend for a couple of minutes. Garnish with cilantro just before serving warm.