Zucchini and Tomato Fry

A satisfying and colorful main dish with sweet, sour, bitter, salty, and slighdy pungent tastes, this dish can be enjoyed by Vata and in moderation by Kapha when served with couscous, pasta, or rice. It increases Pitta.

Serves 4

2 tablespoons ghee

1 teaspoon black mustard seeds

1 teaspoon cumin seeds, roasted and crushed

1 teaspoon ground coriander

1/4 teaspoon lightly roasted and ground fenugreek

1 teaspoon turmeric

1/2 teaspoon ground ginger

4 medium zucchini, peeled, quartered, and sliced thin

2 to 3 tomatoes, peeled, seeded, and sliced 1/2 teaspoon salt, or to taste

Heat the ghee in a large frying pan or wok over moderate heat. Add the mustard seeds. When they begin to pop, add the remaining spices. Stir-fry over low heat for i minute. Then add the zucchini and increase the heat to moderately high. Fry, uncovered, until just tender. Stir frequendy. Add the tomatoes and the salt. Stir and cook for 3 or 4 minutes more. Serve with rice or pasta.

A sweet, easily digested pie that is good for building muscles, bones, brain, and body tissues as well as fat, this dessert reduces Vata and Pitta rather than Kapha. When served warm, the filling alone makes a delicious custard that is also a nourishing dessert, especially for children and convalescents.

Makes one 10-inch deep-dish pie or tart FOR THE BUTTER CRUST

1. Preheat the oven to 425°F.

2. Mix the dry ingredients together in a i-quart bowl. Cut in the butter until it is just mealy looking. Sprinkle 2 tablespoons water over the mixture and blend lighdy with a fork. Add the remaining water as needed to make the dough form a ball. Roll it gentiy between wax paper or on a lightly floured surface. Place the dough in a pie pan or a tart shell, flute the edges, prick it a few times on the bottom and sides with a fork, and bake for 12 to 15 minutes. Cool the crust before filling.
Sauted Zucchini and Cherry Tomatoes – Once Upon a Chef HWLD


Zucchini and Tomato Fry

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