Zucchini Curry

Zucchini curry goes well with roti / chapati. Take care while cooking zucchini and red capsicum. They should not be mushy. They taste well when the vegetables are crispy.
Prep Time	10 Minutes
Cooking Time	30 Minutes
Serves	4 People
Ingredients	Zucchini Red capsicum Onion Ginger Garlic Paste Red Chilli Powder Garam Masala Powder Milk Salt & Sugar Oil	2 Medium ½ Small 1 Small ½ Tsp. ½ Tsp. 1 Tsp. ¼ Cup To Taste 2 Tsp.
To Grind	Tomato Cashew nuts	1 Medium 4-5
Seasoning	Mustard Cumin seeds Oil	½ Tsp. 1 Tsp. 1 Tsp.
Method 1.  Chop zucchini and red capsicum to bite size pieces and chop onion finely. 2.  Grind tomato and cashew nut to smooth paste. Do not add water. 3.  Heat 2 tsp. of oil in a pan and add zucchini pieces and sauté for 4-5 minutes. Now add red capsicum and sauté for 2-3 minutes. Flame on medium. 4.  Put them into a plate and set aside. 5.  In the same pan, heat oil for seasoning. Add chopped onion and fry for 3-4 minutes, now add ginger garlic paste and fry for 2-3 minutes. 6.  Add ground paste and sauté for 2 minutes. Add salt, sugar, red chilli powder and garam masala and fry for 2-3 minutes. 7.  Pour ¼ cup of milk and give a good mix, stir for a minute or so. 8.  Now add the sautéed pieces of zucchini and capsicum. Adjust the consistency of the gravy as desired by adding a little water. 9.  Bring the gravy to boil and switch off.