Zucchini Curry

I never used Zucchini in making Indian curries. I used it only for soups. So tonight I had to make a curry to go with the naans we bought from Trader Joe's. When I opened the fridge I found Zucchini and napa cabbage so I hit the Z.

- You don't have to peel the skin of the Z
- Before you dice them cut each piece into 4 halves and take the center part that looks like it has tiny seeds out. It's easy with a paring knife or even a steak knife.

Ingredients:

Zucchini - 3 diced
Shallots - 1 cut length wise
Tomato - 1 small cut length wise
Garlic - 2 cloves chopped roughly
Coriander - leaves from 3 - 4 sprigs
Roasted Peanuts - 1/4
Red Chili Powder - 1 tsp
Turmeric - pinch
Salt - to taste
Oil - 2 + 2 tea spoons
Water - 1/2 cup

Procedure:

Heat 2 teaspoons oil in a pan. Add shallots and garlic and saute till slightly brown. DO not burn the garlic. Add coriander, turmeric, salt and the peanuts. Stir for 3 minutes. Turn the stove off. Add the tomatoes to this and cover with a lid and let it cool down. Once it's at a temperature where you can touch it with your hand without burning ;) grind it to a smooth paste.

Heat the 2 more teaspoons of oil in a pan. Add the zucchini and saute till the Z's start to form a light brown coat. Add salt enough for the veggies and stir for few minutes. Add red chilli powder and suate till the raw flavor of the chilli powder is lost. Add the ground peanut and shallot mixture to this. Add 1/2 cup of water, set the flame to low. Cover and cook for 10 minutes.

Remove from heat and serve with naans :).