Preparation:
Scrub all vegetables and dry. Heat oil in karahi. Sauté onions until transparent: add turmeric, garlic and chopped dried chiles, and sauté for another minute (be careful not to let the garlic scorch), then remove onions and garlic and set aside. Reheat oil slightly. Slice half the zucchini into rounds: chop the rest into "matchsticks". Slice and roughly chop the tomatoes: seed and chop the peppers and chile.
Quickly stir-fry all these vegetables for about two minutes or until partially cooked: add the onions and garlic again, then the Balti sauce. Cook for about 5-10 more minutes until you like the consistency. If you like, add white wine or vegetable stock and cook a little longer until sauce reduces thick again. Serve in karahi with naan bread, or (if you're feeling pedestrian) on a plate, with rice |
