Zucchini in My Indian Kitchen

Zucchini might not be a vegetable I grew up with, but I’ve loved finding ways to bring it into my Indian cooking. This Indian-style Spiced Stir-Fried Zucchini is a quick, flavorful veggie side I often turn to on summer weeknights—especially when zucchini is in peak season.

Tossed in an sauté pan with a simple phodani or tadka of mustard and cumin seeds, turmeric, and asafetida, the dish gets a subtle protein boost from soaked chana daal (or yellow split peas) — a small but meaningful nod to the home-cooked comfort food I grew up with.

What inspired this recipe?

This Indian-style Spiced Stir-Fried Zucchini is inspired by my mom’s Doodhi chi Bhaji, a classic Maharashtrian preparation made with opo squash, or “doodhi,” as we call it in Marathi. It’s a simple stir-fry of diced opo squash cooked with turmeric, mustard seeds, and a pinch of hing. I gave mom’s recipe a twist by using zucchini instead of squash, and the result is light, fresh, and done in no time.

While doodhi was and still is a regular in my mom’s kitchen, zucchini was nowhere on the radar, growing up. Even today, I rarely spot it at farmers markets or grocery stores when I visit Pune — it’s still something of a specialty ingredient there. But here in the US, zucchini is everywhere, especially in the summer, and I was curious to use it in a familiar Indian way.

I thought its raw texture reminded me a lot of doodhi, so I started experimenting with my mom’s original recipe — and the swap worked beautifully! No peeling required, it cooks faster than doodhi, and I love that zucchini can be left slightly al dente, which gives the dish a nice bite. That texture contrast, combined with the nutty pop of soaked chana daal, makes it so satisfying despite being incredibly simple.

The Key Ingredients

Zucchini may not be a staple in Indian kitchens, but it blends seamlessly into Indian-style stir-fries like this one. Its mild flavor and tender bite make it a natural fit alongside classic Indian spices, and I love how quickly it cooks — no peeling, no fuss. It’s also packed with nutrition: high in water content, low in calories, and a good source of fiber, vitamin C, and antioxidants.

At the farmers market, I often come across zucchini in all sorts of shapes and colors — from the deep green classic to sunny yellow varieties, pale green globe-shaped ones, and even striped zucchinis with light green and white skin. Any of these work beautifully in the recipe. Just dice them into evenly sized pieces so they cook uniformly, and feel free to mix and match for a colorful, summery twist.

Here’s a great visual guide if you’re curious to learn more about the many types of zucchini and summer squash.

The soaked chana daal is another key element — it adds a subtle nuttiness and crunch along with a protein boost, while also making the dish more filling. This is a common technique in Maharashtrian-style stir-fried vegetables (bhajis), where legumes like chana daal or moong daal are added in small amounts to enhance both texture and nutrition.

You’ll see them used in recipes like kobichi bhaji (cabbage stir-fry) and here they complement the zucchini beautifully by giving the dish a little more texture and nutritional power.

Serving Ideas & Variations

I often serve this with whole wheat rotis or as a side to daal and rice, but it’s just as lovely served warm on its own, like a salad. You could also mix it into a grain bowl with quinoa or millets for a nourishing lunch.

Want to change it up? Try this with yellow summer squash or make it the traditional way with peeled and diced opo squash. Other daals like yellow moong or whole brown masoor also work well — just be sure to use one that holds its shape after soaking and cooking.

A handful of chopped dill can also add a fresh, herby dimension that pairs beautifully with the warm spices. And if you have micro cilantro on hand, it makes a striking garnish and brings a burst of bright flavor to the finished dish.

Why You’ll Love It

This Indian-style Spiced Stir-Fried Zucchini is fast, healthy, and surprisingly satisfying. It’s a great way to cook with zucchini that might be new to your Indian recipe rotation — and thanks to the chana daal, it’s more than just a side. You’ll love how easily it comes together and how adaptable it is to what’s in your fridge or pantry.

Whether you’re looking for a healthy side dish, a light lunch idea, or a new way to use up summer zucchini, this simple Indian-style stir-fry has you covered. It’s quick, nourishing, full of flavor — and simple enough to make again and again!

Spiced Stir-Fried Zucchini

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5 from 3 reviews

• Author: Vasanti
• Yield: 1–2 servings 1x

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Description

Quick Indian stir-fry with zucchini and chana daal—light, healthy, and full of flavor with just pantry spices.

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Ingredients

Units USM Scale 1/2x1x2x3x

• 1/2 cup yellow split peas (chana daal) (see FAQs & Notes + Variations)
• 1 cup hot water
• 2 medium zucchinis, trimmed and diced (see FAQs & Notes + Variations)
• 2 tbsp neutral cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafetida
• salt, to taste
• 1 tsp turmeric
• 8–10 sprigs of fresh cilantro/coriander, finely chopped for garnishing (see Variations)

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Instructions

• Start by soaking the chana daal in the hot water, for about 15 minutes.
• Heat oil in a sauté pan over medium heat.
• Add in the mustard and cumin seeds along with the asafetida.
• When the seeds splutter, stir in the soaked split peas along with the soaking water.
• Season with salt and stir in the turmeric.
• Cook uncovered for 4-5 minutes until all the moisture is absorbed.
• Add in the diced zucchini.
• Season with salt and give it a quick stir to combine everything well.
• Cook uncovered for 4-5 minutes on medium heat, stirring occasionally to make sure it doesn’t stick to the bottom of the pan.
• Garnish with chopped cilantro/coriander.
• Serve hot on the side of phulka rotis (see FAQs & Notes for serving ideas and storage info.)