Bengali zucchini curry

Yield: 1 Recipe

Measure Ingredient
2 \N Zucchini, cubed
2 \N Potatoes, cubed
2 \N Tomatoes, chopped
½ teaspoon Turmeric
1 teaspoon Ginger paste
1 teaspoon Cumin pd (jeera)
\N \N Salt to taste
\N \N Chili powder to taste
\N \N Pinch of sugar
\N \N Cilantro
1½ cup Water
\N \N Oil for frying
\N \N 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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