4 small zucchini (cut in half and sliced)
8oz of sliced white button mushrooms
2 serrano green chilies sliced or jalapenos sliced
1 bunch of green onions chopped
1 medium onion sliced
1 tsp cumin seed
1 tsp mustard seed
3-4 cloves of garlic grated or minced
1 Tbs of curry powder
1/2 tsp of coriander powder
1/2 turmeric powder
1 tsp of dried red chili flakes (or to taste)
1 can of diced tomatoes
Add the garlic and your ground spices and fry for 1 minute or until fragrant without burning.
Now add the can of tomato and salt to taste. Stir well. Place a lid on pan if possible and allow to cook for 10-15 minutes. Cook until the vegetables are cooked almost to your desired tenderness. I like mine cooked, but still firm and not too mushy.
Note: I would recommend you allow the dish to sit for 10 minutes after you cook it to allow the flavors to develop before serving.
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