2 zucchinis (or one of the veggies listed above), chopped into 1" cubes
1 tomato, chopped
1/2 onion, chopped
1/2 tsp garlic paste
1 tsp green chili paste
1/4 cup peas
Salt per taste
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of Baking powder (or sanchoro) to help the veggie retain green color
Pinch of asafoetida
Pinch of turmeric
1 tsp coriander powder
2 tbsp chopped cilantro for garnish
Shredded coconut for garnish (optional)
Sugar (optional)
- Wash and cube the zucchini. Chop the onions and tomatoes separately.
- Heat oil in pot. When hot, add the mustard seeds then the cumin seeds.
- Once they fully pop, add in the sanchoro, asafoetida powder, green chili paste, and garlic paste and fry for 30 seconds.
- Then add the turmeric and onions and sautee until onions are soft and translucent.
- Next add the cubed zucchini, peas, sanchoro and salt, stir and cook with closed lid for 5-7 minutes.
- Add the chopped tomatoes and stir well. Let curry come to a boil.
- Finally, add the coriander powder and/or sugar (if you are using) and let cook until zucchini is soft and fully cooked.
- Garnish with chopped cilantro and/or shredded coconut and serve hot with roti.
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