Zucchini with Zucchini (Jhinga aur ghia)

Page 90

Cuisine: Indian | Course Type: Main Courses

(1 review)

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It's always a surprise to me to find another winner recipe from such a well-used cookbook. Not sure why I've never made this. It's definitely good.

I used frozen, cooked shrimped (thawed, of course), adding them with the spices and stuff after cooking the zuke.

The recipe neglects to mention what to do with the cayenne, tomatoes, and ginger; I just added this with the other ingredients.

This is actually fairly quick to prepare. Cutting up the zucchini is a bit tedious, but doesn't really take all that long.

As suggested, served with Spiced Basmati Rice

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