Monday, 19 September 2011
2 med. zucchini 3 tomatoes 6 garlic cloves 2” ginger root 1/4 tsp. cayenne 1 tsp. salt 1/4 cup water 2 tbsp. oil 2 tbsp. water 1 tsp. fennel seeds 1 tsp. ground coriander 1 tsp. white cumin seeds 1/4 tsp. turmeric
Slice zucchini, chop tomatoes. Mince garlic and ginger root add to 2 tbsp. water and mix. Make a thin paste of the ground spices (coriander, tumeric, cayenne, salt, water) In a wok heat oil and fry together fennel seeds and white cumin seeds for 10 secs. Add garlic, ginger mix, fry for 1 min. Then add and fry tomatoes, and pasted spices for 2 mins. Reduce heat to low and simmer for 5 mins. Then add and simmer zucchini for 5 mins. until done.