Rhinestone with green peas (louki Hari Matar Sabji)

3 Art. l. ghee or 1 1 / 2 st. l. vegetable and nesolenogo butter, 1 pepper (or as you want) Acute green pepper, cleaned of seeds and chopped along the strips, 1 h l. Indian cumin seeds (Jeera) ,8-10 small zucchini courgettes (approx. 700 g), cut to 1.5 cm cubes, 1 / 2 hours l. turmeric, 1 st. l. ground coriander, 1 1 / 2 cups (375 ml) of fresh green peas or frozen peas (about 300 grams), razmorozhennogo, 3 st. l. narublennoy cilantro, parsley or Mint, 1 h l. salt
Heat ghee or vegetable oil in heavy dvuh-trehlitrovoy low pot at the middle-fire. Add acute cumin and pepper and fry until they are potemneyut. Mix with zucchini, turmeric, coriander roasted, fresh green peas, greens and half the butter oil (if you use vegetable). Close the lid and simmer 10 minutes, stirring from time to time. Open and fry until squash becomes soft. If you use ice cream peas, add it for 1-2 min until the end of cooking. Refill salt and remaining herbs, and serve peremeshayte caution. Very little, even without seeds, courgettes, green or yellow zucchini, patissony, Bottled pumpkin or yellow "vygnutye neck" - all they can be used with equal success for this dish. Zucchini should be small, long ot7 to 15 cm, bright color, strong, crisp, with a thin as paper, glossy skin. Cooked zucchini, sweet and gentle, with a special, characteristic of him thin pleasant aroma. This dish combines well with almost any other vegetables.

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