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Bengali Zucchini Curry
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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 vegan 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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