Zucchini Nu Shaak (Gujarati Zucchini Sabzi)
A quick Gujarati-style zucchini sabzi made with a mustard-curry leaf tempering and finished with jaggery and lemon juice. Ready in 20 minutes. Vegan and gluten-free.
Equipment
- Wide pan or kadai (10-inch)
Ingredients
Main
- 2 medium zucchini (about 500g), cut into ½-inch pieces do not peel
- 1 tbsp neutral oil sunflower or avocado
- ½ tsp mustard seeds
- ½ tsp urad dal (split black gram)
- 8-10 curry leaves
- 1 green chilli, slit adjust to taste
- 1 tsp freshly grated ginger
- ½ tsp turmeric powder
- 1 tsp coriander powder
- salt to taste
Finish
- 1 tsp jaggery or raw sugar
- 1 tsp lemon juice
Garnish
- 2 tbsp fresh coriander leaves, chopped
Instructions
Prep
- Wash and dry the zucchini. Cut into ½-inch half-moons or cubes. Do not peel.
Make the Gujarati Tempering
- Heat oil in a wide pan or kadai over medium-high heat. Once hot, add mustard seeds.
- When the mustard seeds start to pop (about 30 seconds), add urad dal. Stir for 15-20 seconds until the dal turns light gold.
- Add curry leaves and green chilli and let them sizzle for 10 seconds.
- Add grated ginger and stir for 20 seconds. Add turmeric and coriander powder and stir quickly so the spices bloom without burning.
Cook the Zucchini
- Tip in the zucchini pieces, season with salt, and toss to coat. Raise the heat to high.
- Cook, stirring occasionally, for 8-10 minutes until the zucchini is just tender and any released water has cooked off. The edges should look slightly caramelised.
Finish and Serve
- Turn off the heat. Add jaggery and lemon juice and toss. The residual heat will melt the jaggery. Taste and adjust salt, heat, or sourness.
- Scatter fresh coriander on top and serve hot.
Notes
Don't add water: zucchini is about 95% water. High heat drives off moisture and gives you a better-textured sabzi.
Even knife work matters: cut all pieces to the same size so they cook in the same time.
Jaggery off the heat: add it after turning off the burner to keep the sweetness bright.
Storage: store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan on medium heat — avoid the microwave, which makes it watery.
For kids: skip the green chilli entirely and reduce ginger to ½ tsp.
For a Jain-friendly version: this recipe is already onion and garlic free. Skip green chilli and use dry red chilli instead.
Tried this recipe?Let us know how it was!