Zucchini Tomato Curry

Here's my last tomato recipe since this dish finishes off my tomato deal from last week.  Of course, if I get another tomato deal at my grocery store, all bets are off and I'm going to back with more tomato dishes.  I made this chunky zucchini and tomato curry and loved eating it with rice.  I think this dish represents the last of summer's bounty in one bowl.

Ingredients:
4-6 medium size zucchini cut into 1 inch half moons
4-6 large size ripe tomatoes cut into large chunks
1 (2oz) can anchovy fillets in olive oil
10-12 Curry leaves
1 medium onion sliced
2-3 green chilies or green bell pepper diced
1 Tbs grated ginger
1 Tbs grated garlic
1 tsp cumin seed
1 tsp black mustard seeds
1 tsp fennugreek seeds (optional)
red chili flakes to taste
1 tsp of sugar (optional) add if tomatoes are tart.
1/2 tsp turmeric powder
salt and black pepper to taste

Directions:

 Heat 2 Tbs of canola oil in large pan and add the anchovies on medium high heat. Once the anchovies start to melt add the cumin seeds, mustard seeds, fennugreek seeds and curry leaves and fry for 1 minute. Then add the onions, chilies/peppers, ginger and garlic. Saute for 2-3 minutes.

The add the cut zucchini, salt, black pepper chili flakes and turmeric and saute 2 minutes.

Next add the chunks of tomatoes (I had a variety of yellow and red tomatoes, but you can just use all red).  Cook for 15 minutes or until the zucchini has cooked to your desired tenderness and the juice from the tomatoes has cooked down and thicken.  This dish does have more gravy that you think from the tomatoes so it makes a nice sauce for the rice. Enjoy.

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