Zucchini with Indian Spices Recipe

zucchini recipeServes 2-4

Ingredients (Buy locally grown organic ingredients, if possible)

2 teaspoon ghee (make organic ghee at home)

1 pinch asafoetida powder (hing)

1/4 teaspoon cumin seeds (jeera)

1 teaspoon crushed ginger

2 medium sized zucchini (torai)

1/2 teaspoon turmeric powder

1/4 teaspoon coriander, freshly ground (optional)

Red chili powder to taste

Rock salt (saindhav salt) to taste

Cilantro for garnish, chopped


1. Wash and chop off the top and bottom of zucchini and cut it into small pieces.

2. Heat ghee in a cast-iron Dutch oven on medium heat. Add asafoetida powder, cumin, and crushed ginger. Sauté gently, not allowing them to burn.

3. Add chopped zucchini, turmeric powder, coriander powder, amla powder, and mix well. Let it cook without lid on low-medium heat for 20-25 minutes. Stir occasionally and continue cooking until the vegetables are tender.

4. Add red chili powder and salt. Mix well. Cook for another 1-2 minutes. Turn off the heat when done. Garnish with freshly chopped cilantro before serving. Serve hot.


While selecting zucchini, make sure it is small to medium sized (6-8 inches) and its skin is free of bruises. If you feel a soft spot, you’ll want to toss it out.

Recipe shared by Preeti Gupta

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About Preeti Gupta

Preeti Gupta is a classically trained Ayurvedic Practitioner practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine, and she looks forward to being part of your Ayurvedic journey soon!