Printed from DiagnosisHeart.com Article Summary Butter Soft Zucchini and Tomatoes by Pierre S Aoukar, MD Summary:
INGREDIENTS:
2 seeded hot green chilies (or as desired)
DIRECTIONS:
1. Combine green chilies, ginger root, almonds, coriander seeds, cumin seeds, fennel seeds and water in a blender. Cover and process until smooth.
2. Heat the oil in a large havy nonstick saucepan over moderate heat. Pour in the spice puree and fry until it thickens and separates from the oil. Stir in the tomatoes and cook for a few minutes. Add the squash, turmeric, salt and half of the fresh coriander, stir, cover and cook over low heat for 10 minutes. From time to time, stir and scrape the squash form the bottom ofthe pan to prevent sticking. If the squash is dry, add a little water. Cook until the squash is softand succulent(20-40 minutes depending on the type you use). Before serving, sprinkle with the remaining fresh herb.
Reference: Date of Article Publication:
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