Golden Zucchini, Etc. Balti
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yellow summer squash
courgette |
*
|
| 1 | each |
onions
|
|
| 1 | each |
sweet yellow bell peppers
or orange pepper |
|
| 2 | small |
tomatoes
red or yellow |
|
| 1 | clove |
garlic
|
|
| ¼ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
hot chili peppers
dried, chopped |
|
| 1 | small |
cayenne pepper
|
*
|
| 1 | cup |
balti sauce
|
*
|
| ½ | cup |
white wine
or, 1/2 c vegetable stock |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yellow summer squash
courgette |
*
|
| 1 | each |
onions
|
|
| 1 | each |
sweet yellow bell peppers
or orange pepper |
|
| 2 | small |
tomatoes
red or yellow |
|
| 1 | clove |
garlic
|
|
| 1.3 | ml |
turmeric
|
|
| 1.3 | ml |
hot chili peppers
dried, chopped |
|
| 1 | small |
cayenne pepper
|
*
|
| 237 | ml |
balti sauce
|
*
|
| 118 | ml |
white wine
or, 1/2 c vegetable stock |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Scrub all vegetables and dry.
Heat oil in karahi.
Sauté onions until transparent: add turmeric, garlic and chopped dried chilies, and sauté for another minute (be careful not to let the garlic scorch), then remove onions and garlic and set aside.
Reheat oil slightly.
Slice half the zucchini/courgette into rounds: chop the rest into "matchsticks".
Slice and roughly chop the tomatoes: seed and chop the peppers and chili.
Quickly stirfry all these vegetables for about two minutes or until partially cooked: add the onions and garlic again, then the balti sauce.
Cook for about 5 to 10 more minutes until you like the consistency.
If you like, add white wine or vegetable stock and cook a little longer until sauce reduces thick again.
Serve in karahi with naan bread, or (if you're feeling pedestrian) on a plate, with rice.
