INGREDIENTS

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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