13 Best Indian Breakfast Recipes For Diabetics

6. Stir-Fried Zucchini, Kora And Broccoli Salad With Asian Dressing


  • ½ cup of Kora (Foxtail Millet)
  • 1 teaspoon of sesame oil
  • 1 star anise
  • 1 cup of yellow zucchini (diced)
  • 1 cup of green zucchini (diced)
  • Salt to taste
  • 1 cup of broccoli florets (blanched)

For dressing:

  • 1 teaspoon of sesame oil
  • 1 ½ tablespoons of dark soya sauce
  • 1 tablespoon of garlic (finely chopped)
  • 2 tablespoons of finely chopped spring onion greens
  • Black pepper powder, to taste


  1. Boil 2 cups of water. Dry roast the Kora in a pan over a medium to low flame until the fragrance fills the air.
  2. Gradually stir in enough hot water in order to just cover this Kora. Lower the flame and cook until the Kora is tender to bite.
  3. Heat sesame oil over one medium-high flame in a kadhai or wok.
  4. When oil begins smoking, add star anise and then stir for about two to three seconds.
  5. Toss in the green and yellow zucchini and broccoli and after that stir-fry over one high flame till zucchini is tender slightly but still firm.
  6. Now add salt and then toss well.
  7. Add cooked Kora and after that toss well until well-combined. Set aside.
  8. For the dressing, you combine all these ingredients in one small mixing bowl and then beat well using a fork.
  9. Add to the vegetable mixture and stir-fried Kora and toss well. Afterward, serve warm.