Vegetable sabzi with zucchini

1. 

onion 2.75 oz (80 g) • unsalted butter 1.75 oz (50 g)

Clean the onion and chop it finely. Heat the butter (the best is ghee butter) in a pan and add the onion. Fry for a while.

2. 

garlic 0.25 oz (8 g) • ginger-root 0.25 oz (8 g)

Clean the garlic and ginger, grate both.

3. 

carrots 14 oz (400 g) • potatoes 8.75 oz (250 g) • zucchini 14 oz (400 g)

Peel, wash carrots and potatoes. Cut into thinner, narrow slices. Wash the zucchini, cut into thirds. Thirds cut in half and these cut into french fries.

4. 

spice turmeric 1 tsp • ground Roman caraway spice - jeera 0.5 tsp • ground coriander spice  0.25 tsp • chilli pepper 0.25 tsp

Add garlic, ginger and spices to the onion. Mix, ...

5. 

water 1.1 cup (250 ml)

... add carrots and potatoes, salt, water and mix.

6. 

Stew under the cover, stirring from time to time for 15 minutes.

7. 

water 3.25 tbsp (50 ml)

Add zucchini to carrots and potatoes. Stir and simmer for another 10 minutes. If necessary, add little more water.

8. Vegetable sabzi with zucchini and basmati rice

Basmati rice - basic recipe for preparation recipe