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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