Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped fresh cilantro
     1/2  cup           finely chopped cucumber -- peeled
     1/2  cup           finely chopped red onion
   1      cup           plain yogurt
   3      tablespoons   vegetable oil
   1      teaspoon      cumin seeds
   1      teaspoon      fennel seeds
   1      teaspoon      crushed red-pepper flakes
   2      tablespoons   ground coriander
   1      cup           chopped onions
   1      tablespoon    grated fresh ginger
   1      medium        zucchini -- cut into 1" pieces
   1                    red or green bell pepper -- cored
                        and cut into 1" pieces
   3      cups          cooked chickpeas -- approximate
   1 1/2  cups          chopped tomatoes -- peeled
                        and mixed with
   2      tablespoons   tomato paste
                        OR sub. 1+1/2 cups canned italian-style
                        plum tomatoes in puree
                        kosher salt
                        black pepper

Preparation:

In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt. Mix well, transfer to a small serving bowl and refrigerate until needed. In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper flakes, coriander and onions. Saute until the onions are lightly browned, about 8 minutes. Add ginger. zucchini and bell pepper, and mix well. Pour one-third cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes. Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 minutes. Season with salt to taste, and a generous sprinkling of black pepper. Serve stew ranished with cilantro-yogurt mixture and accompany with flat bread. Notes: To serve: topped with yogurt mixed with diced cucumber, red onion and cilantro; toasted pita. REF Julie Sahni's Introduction to Indian Cooking by Julie Sahni. Paperback, Ten Speed Pr March 1998, ISBN: 089815976