Ingredients
3 tablespoons olive or corn oil
Large pinch of ground asafetida
1/2 teaspoon whole cumin seeds
1/4 teaspoon whole brown mustard seeds
1 1/4 pounds zucchini, peeled and cut into 1 1/2-by-1/2-inch pieces
1 large green pepper (about 7 ounces), quartered lengthwise, seeded, and cut crosswise into 1/2-inch-thick slices
2 tablespoons plain yogurt
1 tablespoon ground coriander
1/2 to 1 teaspoon coarse salt
1/2 teaspoon chaat masala
Juice from 1/2 lemon
Preparation
Pour oil into a large saucepan or wok, and set over medium-high heat. When oil is hot, add asafetida, and in quick succession, cumin seeds and mustard seeds. As soon as mustard seeds begin to pop, add zucchini and green pepper. Cook, stirring, for 5 minutes. Add yogurt, and cook, stirring, until yogurt has been absorbed. Reduce heat to low, and add coriander, chaat masala, and salt. Cook, stirring, for 1 minute. Drizzle with lemon juice; toss to combine, and serve.
