I love the versatility of Indian cooking and like to sometimes give it a western twist.  Here’s a great cold summer salad to serve with a sandwich or with grilled meat.

Ingredients
1 Tbsp oil (or water as needed), to saute
1 medium onion, finely chopped
1 large zucchini, finely chopped
2 tsp cumin, bruised (on cutting run chopper or knife several times through whole cumin seeds)
1/2–1 tsp, pressed garlic
3 Tbsp grated fresh coconut (or 2 Tbsp dry unsweetened coconut)
1 green chili, slit (optional)
salt to taste
1/2 to 1 cup sour cream or yogurt (dairy or plant-based)

Directions
Saute onions till translucent. Add the rest of the ingredients, except sour cream. Stir fry until zucchini is tender but not soggy. Remove from stove. Cool. Add just enough sour cream to hold the zucchini together. Chill and serve.  Garnish with a green chili or a bright red radish.