| 1 | Heat the oil in a large frying pan over high heat for 3 minutes. |
| 2 | Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili. |
| 3 | Cook for 30 seconds, stirring frequently. |
| 4 | add the zucchini and stir-fry for 3-4 minutes. |
| 5 | Add tomato during the last 2 minutes of cooking. |
| 6 | turn off the heat. |
| 7 | Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander. |
| 8 | notes: |
| 9 | * zucchini with ginger and chili peppers -- this is a nice spicy vegetable dish. |
| 10 | It goes well with fish, especially catfish. |
| 11 | I"ve always used zucchini, though it works as well with carrots or cucumbers. |
| 12 | You can serve it as an appetizer or as a side dish, hot or cold. |
| 13 | The recipe is originally from _travel & leisure_ magazine. |
| 14 | Yield: serves 4-6. |
| 15 | * i"ve found that this recipe works best if you use small zucchini, so that each slice has some peel (skin?) attached. |
| 16 | Center slices without peel/skin fall apart. |
| 17 | : difficulty: easy. |
| 18 | : time: 10 minutes. |
| 19 | : precision: approximate measurement ok. |
| 20 | : nancy mintz : unix system development lab at&t information systems, summit, nj : ihnp4!attunix!nlm |
| 21 | : |
