Zucchini, green peppers and tomato

12 Servings

Ingredients

Quantity Ingredient
1 teaspoon Cumin seeds
1½ teaspoon Fresh green chilies; seeded and minced
1 pinch (small) asafoetida (hing) powder
1 teaspoon Turmeric
2 smalls Green peppers; diced into 1/2 inch squares
6 mediums Zucchinis; cut into 1/2 inch cubes
1 teaspoon Ground coriander
6 mediums Tomatoes; blanched, peeled and cut into eighths
1½ teaspoon Salt
1 teaspoon Brown sugar
1 tablespoon Chopped fresh parsley or cilantro

Directions

Date: Tue, 13 Feb 96 15:26:52 +12 From: Helen_McNaught@...

This is one of my favorite quick dinner recipes, usually served over rice or couscous. Its adapted from a Hare Krishna cookbook, -Great Vegetarian Dishes, Over 240 recipes from around the world- by Kurma dasa.

1. Saute the cumin seeds in a couple of tablespoons of water or vegetable broth in a large, heavy non-stick pan or wok until the seeds darken a few shades. Add the chilies, asafoetida and turmeric and a couple more tablespoons of water or broth and stir briefly. Add the green peppers and stir-fry for 2 to 3 minutes.

2. Add the zucchini and ground coriander and, stirring occasionally, cook the vegetables for an additional two minutes. Add a little more water or broth if it starts looking too dry. Add the tomato pieces, mix well and reduce the heat to moderately low, stirring occasionally. Cook until the zucchini becomes translucent and soft but not mushy. Add the salt, sugar and herbs. Stir to mix, remove from the heat, and serve hot. Note - this is obviously meant to be quite a dry curry, judging by the photograph in the book. However, if I'm serving it with rice or couscous, I keep adding tomatoes until its nice and sloppy. Helen, in Wairarapa, New Zealand, where the zucchini, peppers and tomatoes are plentiful and cheap at the moment (Helen_McNaught@...)

FATFREE DIGEST V96 #42

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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