Zucchini stir fry

This is a Thai inspired dish. Zucchini was not a bad choice but i felt it did not hold too well for a stir fry but the taste was not compromised. A good side for rice but we had it rotis which was not bad either. Since i did not have peanut which is a main ingredient in thai currys, i used almonds which i thought was a healthier option. I don't have any experience with Thai cooking expect for the times when i have eaten which kept me informed about the spice levels. For a first timer it was very good.

 
Our simple lunch menu for the day was wheat-bajra-ragi rotis, carrot and cabbage salad and ofcourse zucchini stir fry. For the rotis i just mixed all the 3 flours in equal propotion and a pinch of salt and rolled out to make rotis. I did not expect it to turn out so soft and tasty without adding any oil.

For the salad i just grated cabbage and carrot in equal quantities added some lime juice and salt with some crushed black pepper. It was like having God's own food. So juicy and crunchy and more than anything no GUILT!

For zucchini stir fry you need

1 cup zucchini chopped in to quarters
1 teaspoon seasame seeds
1 teaspoon soy sauce
1 teaspoon brown sugar
2 red chillies
2 cloves garlic
1 tablespoon tamarind juice
1 table spoon almonds crushed coarsely
salt to taste
2 teaspoons oil

Method

Crush garlic and chillies to a corse paste. Make a sauce out of soysauce, tamarind juice, garlic chill paste and brown sugar. Heat a skillet and add oil and when oil is hot add seasame seeds, pour over the sauce and after 2 minutes add the chopped zucchini and quickly toss it so that the sauce coats the vegetable. Take care not to mash zucchini as it cooks really fast. Once done switch  off the stove and add salt. The Zucchini has to be just cooked, you need to retain the crunch for stir fry.