Ingredients:
10 medium tender zucchini, peeled and cut lengthwise into 4 pieces each
4 big onions, thickly cut lengthwise
1 teaspoon red pepper powder
1 1/2 teaspoons coriander powder
1 teaspoon turmeric powder
salt
3 tablespoons sunflower oil or 3 tablespoons canola oil
2 pieces Indian spicy mango pickle
Directions:
Heat oil in a big heavy bottomed skillet.
Do not smoke the same.
Lower the heat and add salt, red pepper powder, coriander powder, turmeric powder and 2 pieces of Indian mango picky Take care not to burn the spices.
Immediately add zucchini pieces and start sauteing over high heat.
Keep tossing gently for 10 minutes.
Lower the heat and cover the lid for 5 minutes.
Open and saute on high heat again for 5 minutes letting the zucchini go brown on the edges.
Take out the zucchini carefully in the serving dish with a spoon leaving the excess oil in the skillet.
Put onions in the left oil and brown over high heat for 5-7 minutes.
Spread the onions over zucchini.
Relish the crackle with rice, pasta, bread, Indian bread or Arabic/Lebanese bread.
Servings: 6
Time preparation: 5 min.
Time total: 30 min.