Ingredients:
Method:
Slit zucchini lengthwise and cut diagonally into thin slices and set aside
Dry roast coriander and cumin seeds lightly and let cool. Once cool grind to a fine powder
Add oil to a covered saucepan and sauté onion lightly golden
Add green chili and sauté for one more minute
Add ground coriander-cumin and chili powder to the saucepan and mix well. Make sure the flame is set to very low. Otherwise it will start smoking
Add zucchini, mushroom, and coconut milk and cook on medium flame for about 6-7 minutes.
If the curry starts drying out, sprinkle a little water – about 1 – 2 tablespoons.
Serve warm with rice or Rotis
Yields: 2-3 servings as a side dish.
