Golden zucchini, etc. balti

Yield: 4 Servings

Measure Ingredient
1 Yellow zucchini/courgette
1 Onion
1 Yellow or Orange Pepper
2 smalls Red or Yellow Tomatoes
1 Clove garlic
¼ teaspoon Turmeric
¼ teaspoon Chopped chilies (dried)
1 small Cayenne chili
1 cup Balti Sauce
½ cup White wine; or
½ cup Vegetable stock
Vegetable oil for frying

Recipe By:

Scrub all vegetables and dry. Heat oil in karahi. Saute onions until transparent: add turmeric, garlic and chopped dried chilies, and saute for another minute (be careful not to let the garlic scorch), then remove onions and garlic and set aside. Reheat oil slightly. Slice half the zucchini/courgette into rounds: chop the rest into "matchsticks". Slice and roughly chop the tomatoes: seed and chop the peppers and chili. Quickly stirfry all these vegetables for about two minutes or until partially cooked: add the onions and garlic again, then the balti sauce. Cook for about 5-10 more minutes until you like the consistency. If you like, add white wine or vegetable stock and cook a little longer until sauce reduces thick again. Serve in karahi with naan bread, or (if you're feeling pedestrian) on a plate, with rice. Posted to CHILE-HEADS DIGEST V3 #091 Date: Sun, 1 Sep 1996 22:18:05 -0400 From: kmeade@... (The Meades)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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