Randy's Vegetarian Cookbook

Zucchini, Tomato, and Panir

6 cups milk
  oil, butter, or ghee for frying or deep frying
1  28-oz can tomatoes with juice
  (or 5 large ripe tomatoes plus 1/2 cup water)
1 to 2 pound zucchini or 1 large eggplant
1/2 Tblsp minced fresh ginger or 1/2 tsp dry
1/4 tsp crushed red pepper or 1/2 tsp minced fresh chili
1 1/2 tsp black mustard seeds
 pinch turmeric
1 tsp ground coriander
1 tsp garam masala
1 tsp sugar
1/4 tsp salt

This is also very good without the panir, if you want to skip that step. If using it, make panir from the milk. Press for 20 minutes or until firm. Cut into thin 1/2 inch squares and fry or deep fry until golden.

If using fresh tomatoes, quarter them and place in a pot with the water. Simmer, covered, for 15 minutes.

Cut up the zucchini/eggplant and fry or deep fry until golden and tender. Drain.

In a wok or large frying pan, heat a little oil over high heat. Stir in ginger, chili, mustard seeds, and hing. Fry until the seeds start popping. Add tomatoes, fried zucchini/eggplant, and remaining spices. Simmer uncovered for 8 minutes. Add panir and cover. Cook for 2 more minutes. Serve hot.
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