1 large carrot (about 6 ounces), cut in matchsticks or grated
3 large zucchini (about 1 1/4 pounds total), cut in matchsticks or grated
2 teaspoons chili powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 small onion (about 1/4 pound), thinly sliced
3 tablespoons vegetable stock or water
salt (or garlic salt) and pepper, to taste
1. Toss together carrot, zucchini and chili powder in a medium bowl. Heat a medium-sized, non-stick skillet over high heat. Put mustard seeds in the pan and cover immediately. Listen carefully, when seeds begin to pop, swirl pan (holding the lid firmly on the pan) over the flame until the wildest popping begins to die down.
2. Pour seeds into vegetable mix. This will take 2 to 3 minutes. Reduce heat to medium and put cumin seeds in the pan. Toast, swirling frequently, until the seeds become fragrant, about 2 minutes. Pour seeds into vegetables and mix.
3. Add onion to the pan, cover, and allow to sweat for 2 to 3 minutes. Onion should just begin to brown and stick to the pan. Add stock or water and stir onions to free onions and dissolve brown bits.
4. Continue to cook and stir until liquid has evaporated and onion is limp. Add vegetable mixture, and cook, stiring frequently, until tender-crisp, 3 or 4 minutes for matchsticks, 2 minutes if grated. Season with salt and pepper and serve.'