Zucchini, Green Peppers and Tomato

Categories: Vegetable

Serves: 12 Servings

Ingredients:

1 ts Cumin seeds
1 1/2 ts Fresh green chilies; seeded
-and minced
1 pn (small) asafoetida (hing)
-powder
1 ts Turmeric
2 sm Green peppers; diced
-into 1/2 inch squares
6 md Zucchinis; cut into 1/2
-inch cubes
1 ts Ground coriander
6 md Tomatoes; blanched,
-peeled and cut into eighths
1 1/2 ts Salt
1 ts Brown sugar
1 tb Chopped fresh parsley or
-cilantro

Instructions:
Date: Tue, 13 Feb 96 15:26:52 +12

From: Helen_McNaught@ceo.dia.govt.nz

This is one of my favorite quick dinner recipes, usually served over rice
or couscous. Its adapted from a Hare Krishna cookbook, -Great Vegetarian
Dishes, Over 240 recipes from around the world- by Kurma dasa.

1. Saute the cumin seeds in a couple of tablespoons of water or vegetable
broth in a large, heavy non-stick pan or wok until the seeds darken a few
shades. Add the chilies, asafoetida and turmeric and a couple more
tablespoons of water or broth and stir briefly. Add the green peppers and
stir-fry for 2 to 3 minutes.

2. Add the zucchini and ground coriander and, stirring occasionally, cook
the vegetables for an additional two minutes. Add a little more water or
broth if it starts looking too dry. Add the tomato pieces, mix well and
reduce the heat to moderately low, stirring occasionally. Cook until the
zucchini becomes translucent and soft but not mushy. Add the salt, sugar
and herbs. Stir to mix, remove from the heat, and serve hot. Note - this is
obviously meant to be quite a dry curry, judging by the photograph in the
book. However, if I'm serving it with rice or couscous, I keep adding
tomatoes until its nice and sloppy. Helen, in Wairarapa, New Zealand, where
the zucchini, peppers and tomatoes are plentiful and cheap at the moment
(Helen_McNaught@ceo.dia.govt.nz)

FATFREE DIGEST V96 #42

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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