Lima Beans and Zucchini Palya | Zucchini Sabzi Recipe | Zucchini sauteed with Indian spices

Though we don't own a vegetable patch, we were lucky enough to get fresh produce from friends this summer. I got home grown cucumbers, zucchini, mint leaves, french beans, and many more. Each zucchini that I got weight about two pounds & I didn't know how to use them. I used to use them in pastas only. As zucchini is my son's favorite vegetable, I made palya with it & everyone at my home liked it very much. Later on I tried making zucchini dal, zucchini thovve, and few more Indian dishes using zucchini.

This zucchini palya or sabzi needs very minimal ingredients & yet tastes great. It goes well with both rice and roti (Indian flat bread). I added some lima beans to get some crunch to the otherwise soft zucchini. Make the zucchini sabzi this season. You won't be disappointed for sure.

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 3-4

Ingredients:
Zucchini : About 2 lbs or 1 kg
Frozen lima beans: 3/4th cup, refer notes

For the tempering:
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Turmeric powder: 1/4 tsp
Coriander powder: 1 tsp
Red chilli powder: 1 tsp
Salt: As needed

Method:
Dice the zucchini & keep them aside.

Heat oil in a broad pan. When oil is hot, throw in the mustard & cumin seeds. When seeds crackle, add the diced zucchini & mix gently.

Add in the salt, turmeric powder, coriander powder, red chilli powder & mix well.

Throw in the lima beans. Mix.

Cook the zucchini covered for about 7-10 mins. Keep stirring in between.
Don't worry as zucchini will ooze out lots of water.

Once the zucchini is soft, turn off the heat & serve the palya hot with rice or roti.



Notes:

• You could replace lima beans with frozen or fresh green peas, chickpeas (cooked), frozen lilva beans or any other beans of your choice. 
• I did not add any other flavors to this sabzi. If you like, you could add garlic for a different flavor. 
• Note that zucchini shrinks a lot after cooking. So, two pounds is not much!