1 Yellow Zucchini/courgette1 Yellow or Orange Pepper2 Small Red or Yellow Tomatoes1/4 t Turmeric1/4 t Chopped chilies (dried)1 small Cayenne chili1 t Asofoetida3 tblsp Lemon Juice2 tblsp Honey1/2 cup Vegetable stockGhee for fryingScrub all vegetables and dry. Heat a little ghee and fry the turmeric and chopped dried chilies, and sauté for a minute, then remove and set aside. Slice half the zucchini/courgette into rounds and chop the rest into matchsticks (julienne). Slice and roughly chop the tomatoes. Seed and chop the peppers and chili. Quickly stir-fry all these vegetables for about two minutes or until partially cooked. Add the honey and lemon juice. Cook for about 5-10 more minutes then add vegetable stock and cook a little longer until sauce reduces to the desired thick consistency.
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