Total Calories: 116
1. Flame-char or roast the zucchini, then peel and mash, as per INFORMATION AND SPECIAL TECHNIQUES: __Roasting and Grilling Vegetables, Eggplant.
2. Heat the oil in a large wok or saucepan over medium-high heat and cook the onion, stirring, until golden, 5 to 7 minutes. Add the green chili peppers and garlic, and cook another minute. Then mix in the coriander, turmeric, and salt.
3. Add the tomatoes and cilantro (save some for garnish) and cook, stirring occasionally, until most of the juices evaporate, 5 to 7 minutes. Add the zucchini pulp. Reduce the heat to medium-low and cook, stirring occasionally, another 10 to 15 minutes. Transfer to a serving dish, mix in the chopped cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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