Recipes

Pairs Well With

• Chardonnay

Serves 4

Ingredients

3 tablespoons olive oil

1/2 teaspoon ground asafoetida powder (or substitute equal parts garlic and onion powder)

1/2 teaspoon cumin seeds

1/4 teaspoon whole brown mustard seeds

1 pound zucchini, cut into strips

1 small head cauliflower, cut into small florets

1/4 cup plain yogurt

1 tablespoon ground coriander

1 teaspoon kosher salt

1 teaspoon chaat masala

1/4 cup chopped fresh cilantro

Preparation

Heat oil in a large frying pan over medium-high heat. Add asafoetida, cumin and mustard seeds. Let fry 1 minute then add zucchini and cauliflower. Stir fry vegetables until just tender but still crisp, stirring frequently to prevent from burning, for about 5 minutes.

Reduce heat to low and stir in the yogurt, coriander, salt, and chaat masala until the vegetables have soaked up the yogurt and spices. Transfer to a serving dish, garnish with cilantro and serve.

From Discover CA Wines