Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Curry of Zucchini and Tomatoes




Source of Recipe


Internet


List of Ingredients




8 cups (about 1-1/4 pounds) thinly sliced zucchini
1/2 pound tomatoes, cored and cut into 1/2-inch cubes
3 tablespoons sesame oil
2 teaspoons whole cumin seeds
*1/4 teaspoon hing (optional)
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon tumeric
*1 teaspoon garam masala
1 teaspoon salt
2 tablespoons water
4 teaspoons fresh coriander leaves chopped

*Available in Indian food shops

Prepare zucchini and tomatoes, and set aside. Heat oil in a kettle and, when it starts to smoke, add cumin seeds. Stir briefly and add hing, coriander, cumin, tumeric, paprika, garam masala, and salt. Add zucchini and tomatoes, and stir gently to blend without breaking the slices. Add water and cover. Cook over gentle heat for 10 minutes. Sprinkle with chopped fresh coriander and serve.


Recipe