Serves: 4
Total Calories: 100
1. Heat the oil in a nonstick wok or saucepan over medium-high heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the zucchini, garlic, coriander, cumin, salt, 1/4 cup cilantro, and green chili pepper, and cook, stirring occasionally, until they are marked all over with brown spots, 3 to 5 minutes. Transfer to a serving dish.
2. To the same wok, add the tomatoes and stir over high heat until slightly softened, 2 to 3 minutes. Add to the zucchini as a garnish. Sprinkle the garam masala and the remaining 1/4 cup cilantro on top, and serve.
VARIATION: This recipe also works well with baby crook-neck, patty pan, and Mexican pale green squash.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Baby Zucchini Rounds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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