Zucchini

cooked chickpeas (about 250 grams) • zucchini (about 30 grams) • carrot (about 30 grams) • green bell pepper (about 30 grams) • red bell pepper (about 30 grams) • yellow bell pepper (about 30 grams) • –3 tablespoons onion (about 20–30 grams) • fresh cilantro (about 10 grams) • green chilies, finely chopped • Pomegranate seeds, • For the salad dressing: • plain yogurt (about 30 grams) •

carrots, peeled • baby corn • broccoli • small yellow zucchini • green beans (about 100 grams) • olives • sweet corn (about 75 grams) • garlic clove, finely chopped • honey (30 ml) • soy sauce (15 ml) • lightly toasted white sesame seeds (9 grams) • black pepper powder (1.5 grams) •

For the batter • bajra (pearl millet) flour (about 180 grams) • chickpea flour (besan) (about 60 grams) • slightly sour yogurt (about 120 grams) • -inch piece fresh ginger • large garlic cloves • or to taste green chili • grated zucchini (about 120 grams) • grated carrot (about 60 grams) • finely chopped bell pepper (about 30 grams) • chopped cilantro (about 15 grams) • Eno fruit salt •

large onion (cut into large pieces) • medium potato (cut into large pieces), fried (optional) • medium zucchini (cut into large pieces) • medium carrots (cut into large pieces) • red and yellow bell peppers (cut into large pieces) (about 150 grams) • broccoli florets (about 90 grams) • cauliflower florets (about 100 grams) • green peas (about 75 grams) • chopped tomatoes or tomato puree (about 200 grams) • vegetable bouillon cubes • cornstarch • ginger-garlic paste •

bread • mozzarella cheese • pizza sauce • sweet corn • zucchini, grated • chili flakes • white pepper powder • salt • olive oil