from Sharon Raghavachary
Serving Size: 4
Scrub all vegetables and dry. Heat oil in karahi. Saute onions until
transparent: add turmeric, garlic and chopped dried chilies, and saute
for another minute (be careful not to let the garlic scorch), then
remove onions and garlic and set aside.
- 1 Yellow zucchini/courgette
- 1 Onion
- 1 Yellow or Orange Pepper
- 2 Small Red or Yellow Tomatoes
- 1 Clove Garlic
- 1/4 ts Turmeric
- 1/4 ts Chopped chilies (dried)
- 1 Small Cayenne chili
- 1 c Balti Sauce
- 1/2 c White wine, or
- 1/2 c Vegetable stock
- Vegetable oil for frying
Reheat oil slightly. Slice half the zucchini/courgette into rounds:
chop the rest into "matchsticks". Slice and roughly chop the tomatoes:
seed and chop the peppers and chili. Quickly stirfry 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.