A Vegetarian Dish
Ginger and Turmeric are Key
This pure Vegetarian Indian Vegetable dish shows how delicious Vegetables can be when prepared with imagination and refinement. The dish contains a number of healthy spices, of which Ginger and Turmeric may be among the most beneficial.
Zucchini and Tomatoes तोरी और टमाटर
1½ pounds Zucchini
2 medium Tomatoes
2 hot Green Chillies
1 small finger fresh Ginger, about ¾ inch long
3 tablespoons Cashews or Almonds
1½ tablespoons Coriander Seeds
1 teaspoon Cumin Seeds
½ teaspoon Fennel Seeds
¼ cup Water
3 tablespoons Ghee or Unsalted Butter
¾ – 1 teaspoon Turmeric
1 teaspoon Salt
3 tablespoons chopped fresh Cilantro, Basil or Parsley, or a mixture
First clean the Zucchini and Tomatoes and cut the Zucchini into cubes about a quarter-inch square. Peel the Tomatoes, remove the seeds and chop them. Set these aside.
Remove the seeds from the Hot Green chillies and chop them coarsely. Peel the Ginger and chop it. Combine The Mixture in a food processor or blender with the Water and process until it is smooth.
Next put the Ghee or Butter in a large heavy pan over medium fire and melt the fat. Put in The Mixture and fry until it thickens and separates from the Butter or other Oil. Stir in the Tomatoes and cook a few minutes.
Put in the Zucchini slices, then add the Turmeric, Salt and half the fresh Herbs. Cover and cook over low fire about 10 minutes. Scrape the bottom of the pan occasionally to prevent burning. If it gets too dry, you may need to add a little Water. Continue cooking until the Zucchini is soft, about 20 minutes in all.
Before serving, sprinkle the dish with the rest of the fresh Herbs.