Zucchini and Onion Curry – Kali Tori Salan

Ingredients for 2 servings:

• 250 g zucchini
• 150 g onion(s), peeled and weighed
• 2 tbsp ghee
• ¼ tsp mustard seeds
• ¼ tsp cumin
• 3 garlic cloves, finely chopped
• ½ tsp ginger powder
• ¼ tsp turmeric
• ¾ tsp paprika powder
• ¾ tsp coriander powder
• ¼ tsp garam masala
• e.g. chili
• 250 g tomatoes, chopped, from the can
• 100 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pakistani-Indian cuisine

Halve the zucchini lengthwise, or quarter thicker zucchini lengthwise. Then cut into pieces about 5 mm thick. Dice the onion more coarsely. Heat the ghee in a pan, fry the mustard seeds and cumin seeds until they start to pop. Add the diced onion and fry for about 2 minutes. Mix in the garlic and other spices and sauté briefly. Deglaze with the tomatoes and stock. Let the diced onion simmer for about 5-8 minutes. Stir in the zucchini and simmer for about 20 minutes, until the zucchini is soft. Season with salt and pepper. Serve with rice or flatbread.