Aloo Zuchini posto

Aloo posto is the most staple in our kitchen. I always love to experiment with vegetables & I picked some very beautiful zucchinis  freshly arrived on the supermarket counter. I decided to use them right away.. This time I wanted to do some changes with my alloo posto recipe soooo decided to make zucchini & alloo posto......& It turned out very nice.....:)okay friends lets start the recipe.... 

Ingredients:

2 medium potatoes, washed, peeled & cut into 1" cubes
2 zuchini ( cut into 1” cubes )
3 tbsp khus-khus / posto / poppy seeds
1 tbsp mustard oil / u can use normal veg oil also...
1 tsp turmeric powder
2 Green chillies, slit 
1-2 cloves of garlic
1 tsp mustard seeds
1 tsp kalonji / kala jeera / nigella seeds
A pinch of sugar
Salt to taste


Soak poppy seeds for 30 minutes and grind them in a mixer with ½ cup water, 2 green chilies, and garlic cloves  till poppy seeds are soft. Ensure that the consistency of the paste is not too watery. Keep aside.
  Add  mustard oil in a skillet and heat it up. Add mustard seeds , kalonji & 1 green chili.
 Add the potatoes & zuchini, fry well on medium heat for 3-4 minutes.

When they starts browning, add posto paste in to it.

 Keep stiring for 1-2 minute. Add turmeric powder  & salt.


Add ½ cup of water to it and cover. Check after 5-7 minutes.


 Once the veggies are soft and fully cooked, let the water dry up and stir them without mashing them or breaking them. 




Sprinkle a little  mustard oil on top, adjust seasoning, bring to a final boil and remove from flame.
Serve hot with stamed rice & daal/ chapatti/ roti...

health benefits of Zuchini

High in fiber, water, vitamin A, vitamin C and potassium, zucchini offers an abundance of nutrients to support your health. 

The water and fiber in this tender summer squash help you manage your weight by providing low-calorie volume.

 Its vitamins and minerals boost your immune system and promote the health of your heart, skin, lungs and eyes. 

To make the most of this vegetable's nutritional value, include its nutrient-rich skin when cooking with zucchini, the University of Illinois Extension advises.