2 Tbsp. vegetable oil
1 tsp. whole cumin
1 Tbsp. ginger, shredded
1 Tbsp. green chili peppers, shredded
1 lb. zucchini, cut into long thin strips (1/8 × 3 inches)
1 medium ripe tomato, peeled, seeded and shredded
11/2 tsp. lemon juice
salt to taste
1 Tbsp. fresh coriander, 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. Serves 6.
To grate lemon peel, move a whole lemon up and down on a grater side with small holes to remove ONLY the yellow part of skin, as the white part is bitter. Rotate and grate lemon until you have enough grated peel specified in recipe. You may also use this technique for grating oranges and limes.
