Indian-Spiced Potatoes and Zucchini

• Vegan

• Produce

  • 1 pinch Asafoetida
  • 1 tsp Coriander, Powder
  • 1 clove Garlic
  • 1/2 tsp Mango, powder
  • 450 g Potatoes
  • 2 Zucchini, medium

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

Found on cilantroandcitronella.com

Description

Ingredients

• 450 grams (16 oz) potatoes
• 1 tablespoon vegetable oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida
• 1 clove of garlic, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon coriander powder
• 1/2 teaspoon mango powder
• 1/2 teaspoon salt
• 2 medium zucchini, sliced into rounds

Directions

• First boil the potatoes until soft. Peel and slice them into rounds.
• Heat the oil in a large pan over medium heat. Add the mustard and cumin seeds and fry for 30 seconds or until the mustard seeds start to pop. Then add the asafoetida and garlic and fry, stirring continuously, for about 30 seconds or until the garlic is fragrant.
• Add the remaining spices and mix well. Then add the boiled potatoes and zucchini and carefully stir to coat the vegetable with the spices. Cover the pan with a lid and allow to steam, stirring occasionally, until the zucchini is tender – about 5 minutes. Serve as a side dish or alongside rice and naan or chapati.