Friday, January 30, 2015

Instant/Zatpat Zucchini Pickle

As the name suggests, recipe is very easy. For the recipe,we need very few basic ingredients which are mostly used in day-to-day cooking( Indian cooking). The disadvantage is you can't preserve this for long. You should refrigerate this pickle and consume within 2-3 days.

please get back to me with your feedback after you try !!


2-3 handfuls of finely chopped Zucchini 
1 tsp cooking oil
5-6 dry red chilies
1 tsp mustard seeds
1/4 tsp asafoetida powder
salt to taste
1/4-1/2 tsp lemon juice

How To Prepare?
  • Heat oil in a frying pan, Add chopped zucchini and saute for 5 mins. 
  • Add salt and give a quick stir. Cook till it is half cooked and switch off the flame.
  • Transfer it into a mixing bowl. Let it cool down.
  • Grind mustard, dry red chilies,asafoetida into a smooth paste by adding little water.
  • Add ground mixture, lemon juice to sauteed zucchini. Mix nicely so that all the masala will get combined well with zucchini.
  • Goes well with Rice/Parathas.

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