2 tablespoons Vegetable oil
1 teaspoon Cumin, whole
1 tablespoon Ginger, shredded
1 tablespoon Green chili peppers, shredded
1 pound Zucchini, cut into thin strips, about 1/8 x 3 inches
1 medium Tomato (ripe), peeled, seeded, shredded
1 1/2 teaspoons Lemon juice
Salt to taste
1 tablespoon Coriander (fresh), chopped
Heat the oil in a large frying pan over high heat for 3 minutes. Add
the cumin, let the oil darken slightly (about 10 seconds) and add
ginger and chili. Cook for 30 seconds, stirring frequently.
Add the zucchini and stir-fry for 3-4 minutes. Add tomato during the
last 2 minutes of cooking.
Turn off the heat. Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander.