The only note on these recipes is my dad’s “measurements” are super old-school — in that, there aren’t any. What I’ve found works well is to just play around with the spices and taste as you go. The recipe is really easy so you can’t mess them up.


1 tablespoon extra virgin olive oil
Equal parts mustard seed, cumin seeds, turmeric & Hing (asafoetida)
Coriander powder to taste
1 Serrano pepper cut in half
6-8 zucchini chopped into bite sized chunks
1 carrot chopped into bite sized chunks
Salt to taste
Cilantro for garnish



In a wok or large skillet, heat the olive oil over medium high heat and stir-fry the spices (mustard seed, cumin seed, turmeric, Hing and coriander) & serrano pepper for about 1 minute.

Add the vegetables and stir until combined. Cook, covered for 10-15 minutes until the vegetables are cooked through and the spices have been fully absorbed. Stir in the salt. Top with cilantro and serve.