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I have served this dish as a subzi as well as a salad, on a lot of occasions. It has a very fresh, colorful and light look to it, which is very appealing to the stomach and the eyes.

Warm Zucchini Salad 


Oil – 1 tsp

Mustard Seeds – 1 tsp

Raw Peanuts – 2 tbsp (optional)

Onions – ½ med (chopped)

Ginger– 1 tsp (grated)

Garlic – 2 cloves (finely chopped)

Zucchini – 3, diced

Bell pepper – ½, preferably red or yellow (chopped)

Green chili – to taste (finely chopped)

Lime juice – 1 tbsp or juice of 1 lime

Cilantro – ¼ cup (finely chopped)


  1. Heat Oil in a wok, add Mustard Seeds and let them sputter.
  2. Add Peanuts and sauté for a minute.
  3. Add Onions, Ginger and Garlic. Mix well and cook till the onions become translucent.
  4. Add Zucchini and Green Chili and mix well. Let it cook uncovered for 2-3 minutes.
  5. Add diced Bell Pepper and Salt – Mix well and turn off the flame.
  6. Add Lime juice and Cilantro – give it a final toss and serve.


  1. Cook on medium to high heat.
  2. Always cook Zucchini uncovered to keep the crunch and avoid overcooking.
  3. The Red or the Yellow bell pepper looks colorful, but if it is too expensive or not easily available, feel free to use Green ones.
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