This is the first time I had Zucchini in my life. In my hometown, we cannot find these & after coming to the new place, this was the first time I saw them in the local market.
This recipe is slightly adapted from cookingforengineers.com
Mushroom - sliced
Zucchini - cut the zucchini lengthwise twice and chopped into quarter inch sections
1. Heat a pan with one tablespoon oil. When the oil started to shimmer, add cumin seeds. When the seeds started to splutter, add the minced onion and keep it moving in the pan until evenly browned.
2. Turning the heat to medium-low, add the sliced mushrooms & toss. Add salt over the mushrooms. After a few seconds, toss them again.
3. Once a decent amount of liquid had evaporated from the mushrooms, add the chopped zucchini to the pan, sprinkling on an additional dash of salt & turmeric powder.
4. Turning the heat to medium-high, allow the Zucchini to cook, tossing them every ten or fifteen seconds. Once some of the zucchini picked up some brown caramelized bits, remove from fire.