bengali zucchini curry

Categories
Vegetables
Side dishes
Yield
1 Recipe
MeasureIngredient
Zucchini, cubed
Potatoes, cubed
Tomatoes, chopped
½ teaspoon Turmeric
1 teaspoon Ginger paste
1 teaspoon Cumin pd (jeera)
  Salt to taste
  Chili powder to taste
  Pinch of sugar
  Cilantro
1½ cup Water
  Oil for frying
  Hot chapatis or rice

Marinate the zucchini and the potatoes in salt and turmeric for 5 minutes.

Then heat oil in a vessel and fry them for 5-6 minutes until golden. Remove and keep aside. In the remaining oil add the ginger paste, cumin, turmeric and chili powder. Fry for 2 minutes and add the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook until done. Garnish with chopped cilantro and serve with hot chapatis or rice.

Formatted on June 5, 1997 by Jamie Calton Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 15, 1998

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