Tuesday, July 26, 2011

Zucchini Stirfry

1 Zucchini
3 cloves of garlic (Sliced)
1 onion (Chopped)
1 tomato (cut into wedges)
3 Green chillies (Slit)
2 stalks of Curry leaves
1/4 tsp Fennel seeds
1/2 tsp Turmeric Powder
1/2 vegetable seasoning cube
1 tbsp Curry masala powder
A pinch of Garam masala
1 tbsp Coconut milk
1 tbsp oil
salt to taste

  • Wash the Zucchini, cut it into half lengthwise and slice thick semi circles.
  • Heat oil in a wok, splutter the fennel seeds, then add onion, garlic, green chillies, curry leaves and salt. Fry for 3 mins.
  • Now add zucchini, tomatoes, turmeric powder, curry masala and seasoning cube. Cover the wok and cook on medium heat for 5 more mins.
  • Then add the garam masala and coconut milk. Stir well to combine everything. Switch off the stove.
  • Serve it hot with steamed Thai rice.

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