MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kerala (Spiced Zucchini)
Categories: Indian
Yield: 1 Batch

1 lb Zucchini
2 oz Ghee or cooking oil
1 md Onion
1 ts Chilli powder
1 ts Salt
1/2 ts Black pepper
2 ts Desiccated coconut

Zucchini are quite often used in India as are their near relatives,
the various bitter gourds. This is an interesting recipe as it calls
for very subtle cooking of the zucchini. They must be gently fried,
not overcooked so, although you will taste the spices, you will still
taste the essential flavor of the zucchini themselves.

Preparation time: 10 minutes
Cooking time: 15 minutes

Wash the zucchini well and top and tail them. Cut them into slices
about 1/4 to 1/2" thick. Heat the ghee or cooking oil in a frying pan
and gently fry the zucchini slices for a minute or so and place them
to one side. Peel and slice the onion and fry in the remaining ghee.
If the zucchini is particularly dry, you may have to add a little
more ghee or cooking oil.

Once the onions are soft, add the spices, salt, and black pepper.
Then cook the mixture for 2 to 3 minutes. Add the zucchini slices,
tossing them well to ensure they are fully coated. Lightly sprinkle
the dessicated coconut over the dish, cook for a further 30 seconds
and serve.

Recipe by Indian Cooking by Khalid Aziz, 1983

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