Bengali Zucchini Curry
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1 Recipe
2.00 Zucchini, cubed
2.00 Potatoes, cubed
2.00 Tomatoes, chopped
0.50 ts Turmeric
1.00 ts Ginger paste
1.00 ts Cumin pd (jeera)
Salt to taste
Chili powder to taste
Pinch of sugar
Cilantro
1.50 c Water
Oil for frying
Hot chapatis or rice
Marinate the zucchini and the potatoes in salt and turmeric for 5
minutes. Then heat oil in a vessel and fry them for 5-6 minutes until
golden. Remove and keep aside. In the remaining oil add the ginger
paste, cumin, turmeric and chili powder. Fry for 2 minutes and add
the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add
the sugar and water and cook until done. Garnish with chopped
cilantro and serve with hot chapatis or rice.
Formatted on June 5, 1997 by Jamie Calton
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