Directions

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  1. Chop the onions, tomatoes and zucchini.
  2. Heat the oil in a pan. Add cumin and fry on medium-low heat until it changes colour slightly and becomes fragrant (about 30 seconds). Don’t let it burn.
  3. Add the chopped onions and fry for a couple of minutes. You want it to be translucent but not start to change colour.
  4. Add the tomatoes and stir. Leave to cook for a few minutes until the tomatoes are soft. Cook till most of the water dries out.
  5. Add the chopped zucchini and spices. Stir to even out.
  6. Cover and cook for 20 minutes — until the zucchini cooks through.
  7. Cook uncovered for another 5-10 minutes — until the water dries out and oil rises to the top.
  8. Garnish with chopped fresh coriander leaves and green chillies.
  9. Serve with Masoor Daal and steamed basmati rice. Also goes well with a simple chapati.

The cumin is starting to turn a nice golden colour

Translucent but does not change colour

Add tomatoes

Cook till they stew

Add zucchini & spices

When cooked covered, the zucchini releases water and cooks in its own steam.

The water has started to dry up but it’s still too saucy for my liking