Zucchini Veg Noodles

Ingredients(for 1 medium bowl (approx. 200g))

• 2 medium Zucchini (turai (grated or spiralized))
• 1 medium Carrot (gajar (julienned))
• 1 small Capsicum (shimla mirch (sliced))
• 1 small Onion (pyaz (thinly sliced))
• 2 cloves Garlic (lehsun (minced))
• 1 Green Chillies (hari mirch (finely chopped)) - optional
• 1/2 tsp Cumin Seeds (jeera)
• 1/4 tsp Turmeric Powder (haldi)
• 1/2 tsp Garam Masala
• 100g Atta Noodles (whole wheat (optional, can be omitted for gluten-free)) - optional
• to taste Salt (namak)
• 1 tbsp Oil (preferably olive or mustard (sarson ka tel))
• 2 tbsp Fresh Coriander (dhaniya (finely chopped))
• 1 tsp Lemon Juice (nimbu ras) - optional

Instructions

1. 1

   Wash and prepare the zucchini, carrot, capsicum, and onion. Spiralize or julienne the zucchini and carrot for noodle-like strands. Slice capsicum and onion thinly.

   5 minutes

   Use a spiralizer for uniform noodles or a sharp knife for thin juliennes.

2. 2

   If using atta noodles, boil them in salted water until al dente. Drain and set aside.

   7 minutes

   Do not overcook noodles; rinse with cold water to prevent sticking.

3. 3

   Heat oil in a tawa or kadhai. Add cumin seeds and let them splutter, then add minced garlic and green chillies, sauté till aromatic.

   3 minutes

   Use mustard oil for an authentic North Indian aroma.

4. 4

   Add sliced onion and sauté till translucent. Add capsicum, carrot, and zucchini. Stir fry on high flame for 4-5 minutes till veggies are crisp yet cooked.

   5 minutes

   Keep veggies crunchy for better texture and nutrition.