Total Calories: 83
1. Prepare the coconut milk. In a food processor or a blender, process together the ginger, garlic, green chili pepper, curry leaves, cilantro (save some for garnish), and coconut to make a smooth paste, adding a spoonful or two of water, if needed.
2. Heat the oil in a large nonstick wok or saucepan over medium heat, add the ginger-cilantro paste and cook, stirring, until golden, about 5 minutes.
3. Add the coriander, turmeric, and salt, then mix in the zucchinis. Cook, stirring, 2 to 3 minutes, then add the coconut milk, cover the pan, reduce the heat and cook, stirring occasionally, until the zucchinis are soft, 5 to 7 minutes. Transfer to a serving dish, garnish with 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.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.