| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Greek | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1 | T | Salt, plus 1/4 teaspoon |
| 1 | lb | Zucchini, 2 medium cut |
| into 1/2-inch dice | ||
| 3/4 | c | Plain yogurt |
| 1/4 | t | Cayenne pepper, or to taste |
| 3/4 | t | Ground roasted cumin seeds |
| see note | ||
| 1/2 | t | Brown or granulated sugar |
| 1 | T | Vegetable oil |
| 1/2 | t | Brown mustard seeds |
INSTRUCTIONS
Bring 2 1/2 quarts of water to a rolling boil. Add 1 tablespoon salt, stir and put in the zucchini. Boil rapidly for 3 to 4 minutes, or until the zucchini are just done. Drain and leave to cool. Put the yogurt in a bowl and beat lightly with a fork until smooth. Add remaining salt, cayenne, roasted cumin, and sugar. Stir to mix. Heat the oil in a very small pan or skillet over fairly high heat. When very hot, add the mustard seeds. As soon as the mustard seeds begin to pop, this takes just a few seconds, pour the seeds and oil over the yogurt. Stir to mix. Gently fold the zucchini into the yogurt. Serve warm or cold. Yield: 4 servings Note 1: Ground roasted cumin seeds, place 3 to 4 tablespoons of whole cumin seeds into a heated, small cast iron skillet. Keep over medium heat. Stir the cumin until it is a few shades darker and emits a distinct roasted aroma. Grind in a clean and dry coffee grinder and store in a tightly lidded jar. Note 2: Garam masala, combine in a clean and dry coffee grinder 1 tablespoon cardamom seeds, 1 teaspoon whole cloves, 1 teaspoon whole black peppercorns, 1 teaspoon whole black cumin seeds, 1 2-inch stick of cinnamon, 1/3 of a whole nutmeg, and a curl of mace. Grind until you have a fine powder. Store in a tightly lidded jar. Note 3: Rai masala, toast and grind 2 tablespoons whole coriander seeds, 1 teaspoon whole cumin seeds, 1 teaspoon whole fenugreek seeds, 1 teaspoon whole brown mustard seeds, 1 teaspoon whole peppercorns, 1 to 2 dried, hot, red chilies, and 5 whole cloves, using the same method as roasted cumin seeds. Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 162
Total Fat: 18.4g
Cholesterol: 11mg
Sodium: 7142.9mg
Potassium: 1624.5mg
Carbohydrates: 27.5g
Fiber: 4.7g
Sugar: 24.3g
Protein: 15.2g