INGREDIENTS
Zucchini Curry
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Bay leaf - 1
Cinnamon stick - 1 inch
Fennel seeds - 1 teaspoon
Cardamom - 2 pods
Desiccated coconut - 30 grams
Mint leaves - 15 grams
Tomato - 250 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Turmeric - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 2 tablespoons
Oil - 1 teaspoon
Green chili - 1 teaspoon
Tomato - 150 grams
Zucchini - 700 grams
Water - 300 milliliters
Coriander - for garnishing
PREPARATION
1. Heat 2 tablespoons oil in a skillet, add 1 bay leaf, 1 inch cinnamon stick, 1 teaspoon fennel seeds, 2 pods cardamom and stir well.
2. Add 30 grams desiccated coconut, 15 grams mint leaves, 250 grams tomato and mix it well.
3. Saute the tomatoes for 5 - 7 minutes.
4. Then, add 1 teaspoons alt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
5. Add 1 teaspoon turmeric and stir well.
6. Add 1 teaspoon coriander powder and mix it well.
7. Cook for another 3 - 5 minutes on medium heat.
8. Now, transfer this mixture into a blender, add 2 tablespoons water and blend it into a smooth paste. Keep aside.
9. Heat 1 teaspoon oil in a another skillet, add 1 teaspoon green chili, 150 grams tomato and saute for 5 - 7 minutes one medium heat.
10. Then, add the blended mixture in it and mix it well.
11. Now, add 700 grams zucchini, 300 milliliters water and mix it well.
12. Cover it with lid and cook for about 10 minutes on medium heat.
13. Open the lid and give it nice stir.
14. Again cover it with lid and cook for another 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Garnish with coriander.
17. Serve hot with rice.