Jain Recipes
We invite our readers to
submit their favorite Jain Recipes. If you make these dishes in your kitchen, do post your pictures and comments so others
can benefit. This will be the power of working together for the benefit of all
– parasparopgraho jeevanam!
October 2009
Zucchini-Capsicum
Vegetable Curry
Ingredients:
- Zucchini, 3 medium
size, skin removed and chopped to round (1/2 cm thickness) shape or 1.5 inch
length (each 4 pieces)
- Capsicum/banana
Chilli, 1 medium size, chopped
- Tomato, 1 chopped
- Coriander, washed,
finely chopped 1 cup or dry mint powder 1 tsp
- Lime/lemon Juice, 1
tsp
- Canola Oil, 2 tsp
- Skim yogurt, 2 Tbsp
- Water, 1/2 cup
Spices:
- Red Chilli
Powder, 1 tsp
- Coriander
Powder, 1 tsp
- Turmeric, 1/2
tsp
- Garam masala,
1/2 tsp
Preparation
1.
Take yogurt in a bowl and mix in
all the spices.
2.
Heat deep skillet and pour oil.
When the oil becomes hot, add the spice paste of step 1.
3.
Cook till a mesh type texture
results and oil separates out, 5-7 minutes (stirring in between).
4.
Add zucchini and tomato pieces and
lime juice and mix well. Cover the skillet and simmer for 5 minutes
5.
Garnish with coriander leaves or
mint powder
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