Courgette - 6 no. (sliced n cut into 4 pieces)
Tomatoes - 8 no. small (chopped)
Oil - 5 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Green chillies - 4 no. - 6 no. (slit)
Curry leaves - 2 sprigs (torn into pieces)
Hing - 1/4 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Coriander leaves - 2 handful (chopped)
Roasted Cumin-Fenugreek powder - 1/4 tsp (please reads notes)
Heat a Iron Kadai on medium heat once hot add oil, add mustard seeds, reduce heat now wait until it started to pop. then add cumin seeds, fry, green chillies, curry leaves, hing once fried.
add turmeric n mix well. increase heat to medium n....
add courgette pieces, stir well n be gentle while stirring, fry for few mins. then add chilli powder, coriander powder mix well for few secs.
add chopped tomato mix well n cover n cook for 10 mins. keep stirring in-between.
add chopped coriander leaves n salt to taste mix well n cover for 4 mins.
Now add roasted cumin-fenugreek powder cover n cook for 2 mins. mix well n switch off. Keep it for 10 mins with lid on n transfer to glass bowl.
(Curry made in Iron Wok)
Serve with Methi Roti or Rice n Yoghurt on side.
No need of water. Already courgette leaves lots of water.
No Onion n Ginger Garlic paste too.
Roasted Cumin - Fenugreek Powder?
Cumin seeds - 2 tbsp
Fenugreek seeds - 1 tbsp
Fry these in a pan on low flame separately till light brown color. once roasted keep aside. n powder once cooled. Store it in airtight container.
Courtesy: Swapna garu. thanks andi! I am loving it.
© 2016 by Rajani Rayudu