Favourite String Beans & Zucchini Curry

This Indian dry vegetable curry leans on a classic tempering technique to build flavor from the bottom up: black mustard seeds dropped into hot ghee until they pop and turn nutty, followed by ground turmeric, cumin, and coriander that bloom in the residual heat. The onions get fully coated in this golden spice paste before any vegetables hit the pan.

Adding the green beans first and giving them a four-minute head start under cover lets them soften before the zucchini joins in. Zucchini cooks fast and turns watery if it sits too long, so the timed staggered addition matters.

The result is a dry, lightly spiced sabzi-style side where the vegetables stay distinct rather than turning to mush. Serve with roti, dal, or steamed rice for a simple weeknight Indian meal.

Kitchen Tips

• Wait for the mustard seeds to actually pop before adding the ground spices; cold seeds taste raw and bitter in the finished dish.
• Use a heavy pan with a tight-fitting lid for the four-minute bean steam; loose lids let moisture escape and the beans stay crunchy.
• Cut the zucchini into uniform rounds so they cook evenly; thicker slices stay raw, thinner ones turn mushy.
• Taste before adding salt at the end; the spices and ghee already carry plenty of flavor.

Variations

• Drop fresh curry leaves into the tempering with the mustard seeds for a more authentic South Indian profile.
• Swap coconut oil for the ghee for a vegan version.
• Add a chopped tomato with the zucchini for a saucier sabzi-style dish.