Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1 ts Cumin, whole
1 tb Ginger, shredded
1 tb Green chili peppers,
-shredded
1 lb Zucchini, cut into
-long thin strips
-(about 1/8 x 3 inches)
1 md Tomato (ripe),
-peeled, seeded
-and shredded
1 1/2 ts Lemon juice
Salt to taste
1 tb Coriander (fresh),
-chopped

Heat the oil in a large frying pan over high heat for 3 minutes. Add
the cumin, let the oil darken slightly (about 10 seconds) and add
ginger and chili. Cook for 30 seconds, stirring frequently.

Add the zucchini and stir-fry for 3-4 minutes. Add tomato during the
last 2 minutes of cooking.

Turn off the heat. Sprinkle lemon juice and salt to taste, mix,
transfer to a serving plate and garnish with coriander.

NOTES:

* Zucchini with ginger and chili peppers -- This is a nice spicy
vegetable dish. It goes well with fish, especially catfish. I've
always used zucchini, though it works as well with carrots or
cucumbers. You can serve it as an appetizer or as a side dish, hot or
cold. The recipe is originally from _Travel Leisure_ magazine.
Yield: Serves 4-6.

* I've found that this recipe works best if you use small zucchini,
so that each slice has some peel (skin?) attached. Center slices
without peel/skin fall apart.

: Difficulty: easy.
: Time: 10 minutes.
: Precision: approximate measurement OK.

: Nancy Mintz
: UNIX System Development Lab ATT Information Systems, Summit,
NJ : ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

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