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Recipe submitted by Anuradha Burman

Bengali Zucchini Curry

Ingredients (use vegan versions):

    2 zucchini, cubed
    2 potatoes, cubed
    salt to taste
    1/2 teaspoon turmeric
    oil
    1 teaspoon ginger paste
    1 teaspoon cummin pd (jeera)
    1/2 teaspoon turmeric
    chilli pd to taste
    2 tomatoes, chopped
    pinch of sugar
    1 1/2 cup water
    cilantro
    hot chapatis or rice

Directions:

Marinate the zucchini and the potatoes in salt and turmeric for 5 mins. Then heat oil in a vessel and fry them for 5-6 mins till golden. Remove and keep aside. In the remaining oil and the ginger paste,
cummin, turmeric and chilli pd. Fry for 2 mins and add the tomatoes. Fry well for 5-6 mins and add the vegetables. Add the vegan sugar and water and cook till done. Garnish with chopped cilantro and serve with hot chapatis or rice.

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