Sweet and Sour Curried Zucchini

Sweet and Sour Curried Zucchini
Monday, December 26th, 2011

2 small zucchini (one inch in diameter) cut into ¼ inch rounds
½ baseball size onion cut longitudinally into ½ inch thick wedges
2 cloves of garlic thinly sliced or minced
10 cherry tomatoes cut in half
Olive oil for sautéing
½ a fresh lime
1 tbsp. of water
1 red chili pepper such a cayenne sliced very thin (put in whole and remove when dish is cooked if you don’t like extreme heat)
1 heaping tsp. of Patak’s Hot Mango Chutney (or equivalent)
¼ tsp. of cumin
¼ tsp. of coriander
¼ tsp. turmeric
¼ tsp. American style curry powder
¼ tsp. of gaham masala
¼ teaspoon of black pepper

Heat sauce pan and add oil. Oil should be hot enough so onions sizzle when they hit the pan.
Add onions and cook on high to medium high heat until they begin to brown.
Cut off the heat.
Add zucchini, chili pepper, and garlic. Sprinkle with a little salt.
Clear a space in bottom of pan and add spices so they mingle with the oil. Stir.
Add Cherry tomatoes and fold in.
Turn heat to medium low. If mixture is quite dry add a tablespoon of water. Squeeze in the juice of half a lime and a heaping teaspoon of the hot mango chutney. Stir.
Cook covered for ten minutes over low heat or until the zucchini has the consistency you like.
Serve with jasmine or basmati rice.


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