Bengali Zucchini Curry Recipe

• 2 x Zucchini, cubed
• 2 x Potatoes, cubed
• 2 x Tomatoes, minced
• 1/2 tsp Turmeric
• 1 tsp Ginger paste
• 1 tsp Cumin pd (jeera) Salt to taste Chili pwdr to taste Healthy pinch of sugar Cilantro
• 1 1/2 c. Water Oil for frying Warm chapatis or possibly rice

1. Marinate the zucchini and the potatoes in salt and turmeric for 5 min.
2. Then heat oil in a vessel and fry them for 5-6 min till golden brown.
3. Remove and keep aside.
4. In the remaining oil add in the ginger paste, cumin, turmeric and chili pwdr.
5. Fry for 2 min and add in the tomatoes.
6. Fry well for 5-6 min and add in the vegetables.
7. Add in the sugar and water and cook till done.
8. Garnish with minced cilantro and serve with warm chapatis or possibly rice.

zucchini, potatoes, tomatoes, turmeric, ginger paste, cumin, water oil

Taken from cookeatshare.com/recipes/bengali-zucchini-curry-83479 (may not work)