Serves: 4
Total Calories: 117

4 to 6 zucchini, cut into 1/2-inch pieces
2 cups , canned pineapple chunks, , plus 1/4 cup juice
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/2 cup nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
1 teaspoon coarsely ground black pepper, or to taste
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/4 teaspoon ajwain, seeds
1 tablespoon peeled minced fresh ginger
1/8 teaspoon ground asafoetida
2 tablespoons fresh lemon juice

1. Place the zucchini in a microwave-safe bowl. Cover and cook in the microwave on high power about 2 minutes. Let cool, then drain and transfer to a serving bowl. Add the pineapple and juice, green chili peppers, yogurt, salt, and black pepper, and mix well.

2. Heat the oil in a small saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and asafoetida, cook another 30 seconds, and add the lemon juice. Transfer to the zucchini, stirring gently to mix. Serve at room temperature or refrigerate at least 2 hours to serve chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 117
Calories from Fat: 30

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