Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Anuradha Burman
Bengali Zucchini CurryIngredients (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.
