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Receta Courgette, Green Peppers And Tomato
by Global Cookbook

Courgette, Green Peppers And Tomato
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Ingredientes

  • 1 tsp Cumin seeds
  • 1 1/2 tsp Fresh green chilies, seeded and chopped
  • 1 pch (small) asafoetida (hing) pwdr
  • 1 tsp Turmeric
  • 2 sm Green peppers, diced into 1/2 inch squares
  • 6 med Courgettes, cut into 1/2 inch cubes
  • 1 tsp Grnd coriander
  • 6 med Tomatoes, blanched, peeled and cut into eighths
  • 1 1/2 tsp Salt
  • 1 tsp Brown sugar
  • 1 Tbsp. Minced fresh parsley or possibly cilantro

Direcciones

  1. This is one of my favorite quick dinner recipes, usually served over rice or possibly couscous. Its adapted from a Hare Krishna cookbook, -Great Vegetarian Dishes, Over 240 recipes from around the world- by Kurma dasa.
  2. Saute/fry the cumin seeds in a couple of Tbsp. of water or possibly vegetable broth in a large, heavy non-stick pan or possibly wok till the seeds darken a few shades. Add in the chilies, asafoetida and turmeric and a couple more Tbsp. of water or possibly broth and stir briefly. Add in the green peppers and stir-fry for 2 to 3 min.
  3. Add in the courgette and grnd coriander and, stirring occasionally, cook the vegetables for an additional two min. Add in a little more water or possibly broth if it starts looking too dry. Add in the tomato pcs, mix well and reduce the heat to moderately low, stirring occasionally. Cook till the courgette becomes translucent/soft and soft but not mushy. Add in the salt, sugar and herbs. Stir to mix, remove from the heat, and serve warm. Note - this is obviously meant to be quite a dry curry, judging by the photograph in the book. However, if I'm serving it with rice or possibly couscous, I keep adding tomatoes till its nice and sloppy. Helen, in Wairarapa, New Zealand, where the courgette, peppers and tomatoes are plentiful and cheap at the moment