Minty Indian Zucchini (Tabbakh Ruhu)

"The Indian dish, Tabbakh Ruhu, translates to "spirit of the cook". During the summer months, when zucchini is so plentiful, we're always looking for new ways to make it. Try this!"
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:




  • In a large skillet, heat the oil over medium-high heat and add the remaining ingredients. Stir until mixed and saute for 15 minutes or to desired tenderness.

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  1. Mia in Germany
    Very delicious way to make zucchini! Luckily I had plenty of fresh mint, so I could use it, and I'm sure it makes a huge difference. Thanks for sharing!<br/>Made for ZWT 8 / India for the Lively Lemon Lovelies
  2. Chef PotPie
    This was a nice way to fix zucchini. I too, am always looking for different ways to fix this very plentiful vegetable! I eradicated my mint because it was becoming an invasive nuisance, and to my surprise I couldn't find a single sprig of it left! I had to use a bit of dried, but I think fresh would be better. What I found interesting was the addition of the mustard seeds. I wouldn't have thought of it, and we loved the flavor it added! I will use them often in my sauteed zucchini!
  3. Karen Elizabeth
    Very simple, very nice. We also seem to eat a lot of zucchini and its always nice to have a bit of a change. To my dismay, all my fresh mint has perished in our cold snap (winter here), so I had to use dried, nonetheless, very good, but I would use fresh by preference. This was made for ZWT8, thank you Jackie!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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