Curry of Zucchini and Tomatoes
Source: Vegetarian Times
Servings: 8

8 cups (about 1-1/4 pounds) thinly sliced zucchini
1/2 pound tomatoes, cored and cut into 1/2-inch cubes
3 tablespoons sesame oil
2 teaspoons whole cumin seeds
*1/4 teaspoon hing (optional)
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon tumeric
*1 teaspoon garam masala
1 teaspoon salt
2 tablespoons water
4 teaspoons fresh coriander leaves chopped

*Available in Indian food shops

Prepare zucchini and tomatoes, and set aside. Heat oil in a kettle and, when it starts to smoke, add cumin seeds. Stir briefly and add hing, coriander, cumin, tumeric, paprika, garam masala, and salt. Add zucchini and tomatoes, and stir gently to blend without breaking the slices. Add water and cover. Cook over gentle heat for 10 minutes. Sprinkle with chopped fresh coriander and serve.