Golden Zucchini - Balti Recipe - Cooking Index
Golden Zucchini - Balti Recipe - Cooking Index
| 1 | Yellow zucchini | |
| 1 | Onion | |
| 1 | Yellow or orange pepper | |
| 2 | Red or yellow tomatoes (small) | |
| 1 | Garlic | |
| 1/4 teaspoon | 1.3ml | Turmeric |
| 1/4 teaspoon | 1.3ml | Chopped chiles - (dried) |
| 1 teaspoon | 5ml | Cayenne chile (small) |
| 1 cup | 237ml | Balti sauce |
| 1/2 cup | 118ml | White wine - or |
| 1/2 cup | 118ml | Vegetable stock |
| Vegetable oil for frying |
Scrub all vegetables and dry. Heat oil in karahi. Saute onions until transparent: add turmeric, garlic and chopped dried chiles, and saute for another minute (be careful not to let the garlic scorch), then remove onions and garlic and set aside. Reheat oil slightly. Slice half the zucchini into rounds: chop the rest into "matchsticks". Slice and roughly chop the tomatoes: seed and chop the peppers and chile.
Quickly stir-fry all these vegetables for about two minutes or until partially cooked: add the onions and garlic again, then the Balti sauce. Cook for about 5-10 more minutes until you like the consistency. If you like, add white wine or vegetable stock and cook a little longer until sauce reduces thick again. Serve in karahi with naan bread, or (if you're feeling pedestrian) on a plate, with rice.
Source:
Carlene Tatro (name on card)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.